250 degrees sir! Smoker at 250 with hickory wood, pulled at 103, then got it over some screaming hot lump charcoal to finish at 128. Covered loosely with foil and rested 10 minutes. Porter Road Farms 2.25lb. piece, olive oil, Killer Hogs AP rub followed by Killer Hogs BBQ rub. Was really delicious and super tender.
Thank you all for the nice comments!! I was a bit nervous doing the cook being that it was my first time with a tri tip and being $26 lol. I've ruined Over $100 in meat learning all this stuff...glad this cook came out damn near perfect. The next one will be better!