First two smokes in..... I have some learning to do.....

[Quadman750]

Needs to rest uncovered 10 mins before you throw it on the hot grill otherwise you'll just be accelerating the cook that began in the smoker. Resting it uncovered for 10 mins out of the smoker stops the IT push and it actually begins to decrease in IT. After the rest the few mins it's getting seared will not advance the IT much further than when you took it off to rest. You'll end up with more pink than what you did if that's important to you.

Great tip, Thanks scooter.

 

[TrickyDick]

Sounds like GMG treated you right! Welcome to the pellet addiction!
Lots of good tips in this thread.
Everyone has their preference for meat temp. For me, I like a nice medium rare (130º IT). Figuring out the carry-over cooking (continual rise in the internal temperature after meat has been removed from heat) is tricky business, and depends upon the mass, bones, and shape of the meat it seems. I've never done a tri-tip, but seems oddly shaped. I imagine non-uniform temps near the tips in particular. Once you know the IT of a cut of meat that YOU like, keep a notebook and write down the pull temp, the carry over and possibly also the mass (weight) of the meat and rest time. I only do this for the annual rib roast though because is a costly piece of meat, doing so has helped me learn with time to predict what the carry over cooking will be in degrees. This will help you to dial in your cooks to a more consistent and hopefully precise final IT. And a final thought, if you are paying attention to the carry over cooking, don't slice the meat while the temp is still rising. In fact, wait until it peaks, and then drops a degree (so you KNOW its finished rising).
TD

 

[Music Junkie]

As an update, I can say that I have a process down that works really well for our family and friends now. I thin the fat a little on the bottom, mostly taking off the initial thin layer of nasty looking, rough parts. Then I will sort of skin the remaining thicker layer off and set it aside. From there, I will remove the thin membrane that is left on the bottom. After that, I apply a coat of garlic infused olive oil and a good rub. I also inject at this time, if I am going to do so. Once it is all rubbed down, I place the fat layer back over the bottom, where I had previously removed it. I then let it sit over night. I take it out about an hour before placing on the smoker, fat side up. I tend to use Pecan or Mesquite, and run the temp at 225. It goes in until the IT reaches 135-138. I take it out and let it rest, tented with foil, for about 10min. Then it goes on the gas grill at 500 for about 1-2min each side on the lower rack. Then it sits for a minimum of 20min before slicing. Always slice against the grain on a tri-tip. You have to cut it into two pieces at the angle point and then slice from there, because the grain changes directions at that point. Some people like to slice theirs thick, but I like to slice mine thin and let it sit in the massive amounts of juice that result. At the BBQs they disappear in the blink of an eye! I am so thankful to those of you who put me on the right road with temps and resting periods. What a great bit of info...

My name is Jason, I am a smoke-aholic.... This is just too much fun....lol