I'm planning to smoke some tri-tip tomorrow for some out of town family, haven't done one of these yet. I was planning to aim for 130 IT at about 220. I'm guessing that will take about 3 hours (please correct me if I'm wrong). I have two large pieces at almost 8lbs. A few questions. First, from what I've read I'm going to put the rub on a few hours before, not do an overnight or too long of time to keep the flavor of the beef. I'm going with a Santa Maria style salt, pepper and garlic rub. Is a few hours in advance enough for this?
Second question, when I pull it at 130 I plan to wrap it for 30-45 minutes, but I also want to do a reverse sear. Should I sear it before I wrap it or after?
Planning to use some hickory and pecan in my Smoke Vault. Thanks for any advice you can give!