Smoked Tri-Tip

[BSmoke16]

Has anyone smoked a tri-tip “brisket style”. I’ve seen a lot of tri-tip posts where it’s smoked/reverse seared, but I plan on taking mine to 210 degrees internal. 3 hours uncovered, the rest in an aluminum pan with foil and extra marinade. Has anyone completed this type of cook and what were the results. This pic is after the 3 hours, so I have a few hours to go.

 

[sandyut]

Looks great….I can’t bring myself to take a TT past 130. I can’t do it. But a I can enjoy others cooks who have

 

[SmokinAl]

I’m like Sandy, just can’t take a TT past rare/med., I know some of the guys take them up to pulling temps, but I just can’t get myself to do that. Especially since the cost of TT is so high around here.
Al

 

[Bearcarver]

If I could get one, I believe I would go for Pink from Bark to Bark @ between 138° & 142°.

Bear