Another Tri-tip ?

[Mach1]

So OU's tri-tip post made me decide I'm gonna do a tri-tip this weekend, I'm having the whole famn damily over for dinner on Sunday so that's when we will eat them I've cooked many a tri-tips on the grill and is one of my favorite cuts of meat, so I'm excited to do it in the smoker. I'm just trying to figure what I need to plan on time wise, if I can just do it all in the OBS or if I'll need to transfer to the grill to finish. My family likes their meat  more on the medium to medium well done so I'm planning on doing it to 165ish any ideas how long it would take for 2 average sized tri-tips to get to that? And I usually marinade them so this time I may marinade 1 and rub the other do I need to do anything different on smoking something that's been in a wet marinade? Thanks guys and of course pics to follow! I definitely will be getting in touch with my inner carnivorous dinosaur, with all the meat I will be smoking/eating this weekend!

[muebe]

It usually takes 2 to 3 hours for a average size tri-tip to reach a IT of 140F in my Bradley at a cabinet temp of 225F so probably add another half hour to 45 minutes.

You don't have to transfer to your grill to finish but some people like to grill them for the finish. If you plan on finishing them on the grill then I would pull them at 130F.

I never marinate my tri-tips I usually just give them a good rub. Sometimes I will stuff them with garlic and give them a sear in a hot cast iron skillet BEFORE I smoke them. They come out really good this way :)

[Mach1]

I thought about searing them but wondered if that would prevent the smoke from penetrating the met, but since it won't I'll give that a try on one of them, I like doing 2 it gives the chance to try 2 different things, any other ideas/pointers for the other one?

[muebe]

It is just a quick sear to get the seasonings into the meat and give it a crust. You still get smoke penetration into the meat.

So here is the way I like to cook tri-tip sometimes...

Cut garlic cloves into thin slices. Then use a thin blade knife to create small pockets into the tri-tip and push the garlic into the meat. Then give it a good coating of white pepper, black pepper, and salt. Then get a skillet with oil really hot and drop the tri-tip on there for about 30 seconds a side. Then put it into your Bradley and give it 2 hours of oak or hickory with a cabinet temp of 225F. Let me know how you like it :)