For optimal flavor, use Super Smoke, if available. In a small bowl, combine the salt and pepper. Generously season all sides of the tri-tip. Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates, close the lid, and cook until the internal temperature reaches 130℉, 60-90 minutes.
Let the tri tip smoke until the internal temperature hits 110 degrees, and then remove from your smoker. Tent the meat with some foil and adjust the smoker to get it up to 400 degrees. When the smoker is up to temp place the meat back in the smoker, and let it cook for an additional 10-15 minutes.
In a small bowl, combine the salt and pepper. Generously season all sides of the tri-tip. Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates, close the lid, and cook until the internal temperature reaches 130℉, 60-90 minutes. Remove the tri-tip from the grill and wrap in foil.
Move the tri-tip over to the direct flame and flip it every couple of minutes until the internal temperature reaches 127°F (this is for medium rare doneness). Let the tri-tip rest for 15 minutes then thinly slice it against the grain. We have cooked the tri-tip in this recipe to medium-rare doneness.