Tri-Tip is my absoulte fave to smoke! Also called "bottom sirloin" in some areas. Want to try some Fajitas sometime with em.
I marinade overnight with a mixture of teriyaki or ginger sauce, lots of chopped garlic, crushed red pepper and pineapple juice.
Put on the smoker with pecan wood at 250-275 until the internal temp is 145. (Roughly 1.5 hrs give or take for a 2 pounder) Wrap in foil and let rest for an hour and then slice up! Med to Med-Rare GREATNESS!
On the left in the pan was 2 weeks ago: