Tri-tip pointers needed

[backyardsmokin]

Hey all,

I have scoured the site and read all the posts about tri-tip bt still need a few points of help.

One of my friends hasn't had a tri-tip for over 20 years and her husband has never had one.  Her tiny little town finally got a butcher that knows what a tri-tip is. After paying an arm, leg and plus some she was able to pick one up. She wants to surprise her husband and grill it up for him. 

She has a 4 burner gas grill with the hickory flavor chips pan on the bottom.  I explained that it was a good idea to smoke it at about 225 until internal meat temp is 140. I also explained how to setup the grill for smoking using only the outermost burners and to use an external thermometer to check the chamber temp instead of the one on the lid.

Since we want the  trip-tip to come out perfect are there any other pointers for her for smoking this on a gas grill?

Also, what is everyone's favorite rub / marinade for tri-tip and for side dishes?

Thanks all

 

[pit 4 brains]

You can do the smoke till 140 idea and do a quick sear for color and texture, or just smoke it till 145. Don't over-season it. I like some kosher salt, cracked pepper and just a sprinkle of rosemary and thyme. Be sure to let it rest for about 15 minutes or more before slicing. Slice across the grain, starting at the point section.. 

Here's the first one of many I have done in a smoker..

http://www.smokingmeatforums.com/t/95441/first-tri-tip-is-on