12-11-2012, 11:02 PM
Just like Hunt n Fish posted 250° in smoker. I usually do my with meat thermometer in to keep my eyes at internal temp. When temp hit 140° I wrap it in foil and put alittle apple juice on the meat. Let it rest for 30 minutes, internal temp will still climb up even after you take out of smoker "carry over heat". Usually it go up another 10°-15°. That shoud give you a perfect medium rare tri tip. If you don't let it rest before cutting all the juice will run out, and you end up with dry piece of meat.
Eat what you kill !
