Hi - I'm going to smoke a tri tip roast tomorrow as a trial run for Easter dinner. I've read quite a few threads on this site in preparation, so I think I'm ready. I've rubbed the roast in EVOO and some McKormick's Montreal Steak Seasoning, with a little extra salt and pepper. It's wrapped and in the fridge overnight.
I plan to smoke it tomorrow at about 225ish. It's a small tri tip (about 2.75 lbs) and I'm expecting it to take around 2.5 hours, give or take. I'm going to take it to 140 IT (my kids don't like it too rare) and then wrap in towels and put in a cooler for about an hour.
I'll post pics as I go along.
Does that sound about right to you guys?
Thanks for any advice!