re: Tri tip cooking tips

I cook these regularly.

Smoke indirect at 250ish on either oak, mesquite, or hickory until you hit an internal temp of 100-115. Pull it off and let it rest long enough to set your cooker up for direct cooking. If you have cast iron grates, it's even better. Ramp the cooker up to 500+ and then sear on both sides for a minute or so. We like ours from 120-135 (rare). My favorite way to do this is rubbed with fajita seasoning. Slice thin against the grain and serve as fajitas with peppers, salsa, cheese, etc, etc, etc.