Help me out

[redrock55]

Planning on smoking a tri-tip on saturday. Never done it before, got any tips for me? Like what temp, and how long, what are some good rubs to use?

[Mikey]

hunt and fish or oat are the two masters at this.

i can say season white what you like, rap in bacon and depending on the size 3 to 4 hours also depending on your smoker....

[Hunt and Fish]

I use a basic rub. Kosher salt cracked black pepper brown sugar a little cayenne and paprika. Rub and let sit for a little while. I like 250 and about an hour per pound.    

[fisherofmen]

well ill have to come taste test rock! lemme know when

[Saltwater Bass]

Yep I agree fisher, rock we will try it!

[Oatums]

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.

[Saltwater Bass]

Ill let you know how it taste oat after rock feeds me

[fisherofmen]

16 oz soy sauce
2 oz jim beam whiskey
12 oz new castle
1 tablespoon habanero sauce
1/2 cup yellow mustard
1 minced garlic clove
1 tablespoon ground pepper
1/2 teaspoon sea salt

2-3 day marination. this is for a 4 lb tri tip

[Hunt and Fish]

I second Oat there. Pull off 10-15 degrees before done and foil wrap. Tender and juicy

[Here Fishy Fishy]

now i am hungry thanks guys