Smoking Tri-Tip

bmudd14474 said:

I would use the Pitmaster blend or oak mixed with hickory.
as for temp I take mine to 120-125 then rest for atleast a hour and you will love it.
Hope that helps.

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 X2...JJ

I do 2-3 to 3 of these a month and do them at 225 t0 125-130 like Brian suggested. I also wrap them to rest of 30 min to an hour.  When you are smoking it, put a pan of beef stock in the smoker under the TriTip so it will catch the drippings. I also add some onions to the pan. Once the TriTip reaches the desired temp and is wrapped, defat the stock, remove the onions and carmalize them  in a small fry pan and save for later.

On the second day reheat the TriTip - stock and onions then make a french dip with the meat,onions and some provolone and use the stock for dipping. Makes an awesome sammie