Looking for tri-tip tips

[pensrock]

I have seen many other post about tri-tip smokes. I have never been able to actually find one in my area till yesterday. Now that I have one I'm hoping for a few tips on how to properly smoke/cook it. It is on the smaller side but will be plenty for 2-3 meals for myself. I do not normally use a rub on beef, I normally just use salt, pepper and garlic even on my briskets. But I am open to suggestions. I think 1-2 hours of smoke should do it but how hot should I cook it at and to what IT? Thanks.

[KyNola]

Greg, salt, pepper and garlic is all you will need.  I would smoke/cook it at around 225 to an IT of 125-130 and then let it rest.  When you go to slice it, be sure to slice against the grain of the meat just like you would a brisket.

Others will probably come along with a better technique.  I will yield to them.

[Wildcat]

Greg, salt, pepper and garlic is all you will need.  I would smoke/cook it at around 225 to an IT of 125-130 and then let it rest.  When you go to slice it, be sure to slice against the grain of the meat just like you would a brisket.

Others will probably come along with a better technique.  I will yield to them.

X2 but I would use onion as well.

[Ka Honu]

Greg, salt, pepper and garlic is all you will need.  I would smoke/cook it at around 225 to an IT of 125-130 and then let it rest.  When you go to slice it, be sure to slice against the grain of the meat just like you would a brisket.

What he said. I like oak smoke (red oak is traditional for tri-tip).

[Salmonsmoker]

Everyone's got you covered Greg. There are some that cook the tri-tip like a brisket, but IMO you'd be ruining a great piece of meat by unecessarily cooking it like a brisket needs to be cooked. Marinating and then grilling is another great way to do tri-tip.

[pensrock]

Thanks everyone for the help. I hope to do this the upcoming weekend.  :)