Here's a simple but good recipe for smokerd tri-tip. Inject Basque seasoning into a tri-tip, then rub ground black pepper, garlic salt, and sweet paprika on the outslde. After doing so, let it rest in the fridge for at least half of an hour before putting it on the smoker. I usually start my coals on my chimney starter and prepare my smoker while I'm waiting, so I don't get impatient and try to hurry. After you do put your tri-tip on the smoker, at about the four hour mark, depending on how big the tri-tip is that should be about the half way point, that's when your going to wrap it in foil and put it back on the smoker. Then be patient and wait for it cook insde interanally so the meat falls apart. I guarantee that will be the best tri-tip you'll ever have.