Tri Tip disaster....sort of....plan B...story

Let me start by saying that I don't even have a tri-tip...and here's why. I was coming home from work today knowing that I had to hit the meat market to get my tips. I figured I'll get them home, get one defrosted in the fridge for tomorrow night, season it up tomorrow night and then she's ready for smokin' on Sunday. Well, while I'm at work, a freakin' damaging wind/rain storm comes along (my sympathies go out to Irene people).

So I'm strolling over to the meat market in my car and all the stop lights are out. So, I have to stop at every one and wait (it's the law) while other people talk on their cellphones and blow right through (freakin' idiots). I finally make it over to the meat market while observing a number of hundred-year-old trees reduced to nothingness. I turn the corner at the meat market and park on the street. Grab my boy and we walk up the steps knowing dang well they gots some good tri-tip waiting for me.

Then, there it was. The sign that read, "Sorry, we are closed!" Farking-A!!!!! Do they not understand that I am smoking a tri-tip for my fantasy football draft on Sunday???? I believe they were on the side of town with all their power out all day. So, they had to close. Oh well :doh: Now, I guess it's time for plan B.

I was planning on ribs, ABT's, and Tri-tip for the draft. I guess I'll go to the meat market in the morning and hope everything is all good. But, the tips will be frozen and I have to get them defrosted before I get all blitzed up at an old high school buddy's wedding tomorrow night.:wacko: To make matters worse, I just got my sampler pack from Oakridge BBQ today and I was going to use the Santa Maria seasoning for the first time to impress!!! Farking-A!!!!!!

Here's the DILEMMA. If I defrost the tip in a freezer bag while sitting in water for the morning, and then stick it in the fridge while I'm gone, will it have enough time to get seasoned up on Sunday if I only have the rub on for about 2 hours?

Also wanted to do a reverse-sear, but not quite sure what that all entails.

Sometimes we have to just punt my friends....ray: Advice?

UPDATE: Wife just came in and the power is still out around town...not good!

I don't know why they sell them frozen. I think when they get them in, they put them on sale, and then freeze what they don't sell. I'm in Wisconsin and people really don't know what tri tip is, so it's not a big seller.

Power is still out to some 30,000+ residents.

What if it's still partly frozen on Sunday after sitting in the fridge (which I don't think it will be but who knows?) Back into the water while in a freezer bag? Start the cook?

El Ropo...couldn't agree more about the lights! Farking drivers! I was amazed at how many people were blowing the traffic lights. People were getting pissed about who should go at a 4 way. Stop...breathe...we'll all get where we're going in due time.

After reading comments and reading up some more, I'm thinking pulling around 125-130, letting rest under foil for about 20 minutes, or until it peaks, then reverse-searing it and letting it rest for another 15-20. How's that sound? When reverse-searing, do you just do the top and bottom, or do you try to get most of the tri-tip, including the sides?

Thanks everyone for the replies.

So I should pull it at 125 and then let it rest for 20? Or, pull it at 125 and sear it right away, foil, and then let rest until carving?

Thanks cook. One last question and I hope I don't get beat down for this, but would it be sacrilegious to sear on my gas grill if I'm runn short on time?