I've pretty much gotten the tri-tip smoking down to my satisfaction (thank you all whose posts I used to make it here), but have a situation that has me puzzled.
Basically, I've been asked to smoke some tri-tips for a non-profit function so they can use them to sell sandwiches. Problem is that I live a good bit away from the event, so will have to cook the day before and supply them the next morning for warming and serving. They intend to use a grill to warm them.
Any ideas on what final temp to use on the smoker? Tips on warming? Tips on overnight storage?
Whatever advice I can find I would greatly appreciate.