Yesterday, I smoked my first Tri Tip Sirloin. I marinaded the meat for two days in my home made marinade and put it in the smoker at 250 degrees. When it reached the magic temperature, I removed the meat wrapped it in tin foil packed into towels and placed it in my Playmate cooler for one hour to let it rest.
After removing it from the cooler, it was sliced and dinner was served.
That is the way we like to serve meat in our family, rare to medium rare. The meat actually had a little touch of sweetness from the 1/2 cup of teriaki that I added to the marinade. After sitting in the refrigerator for two days in a zip lock bag, I did not add salt or pepper to the meat when I put it on the grill. Did not have to. The home made marinade had the usual spices of garlic powder, onion powder, Italian seasoning, chili powder, paprika, and black pepper, dry mustard, and maybe a dash of cumin. I can't remember. Then it had a half cup of Teriaki sauce, 1/2 cup of Worcestershire sauce, and 1/2 cup of olive oil. No salt was added.
This was cooked on a Yoder YS 480 pellet smoker.
Have a great day!