OK, after a third outing with a tri-tip I'm now convinced this is a great
candidate for smoking. I've gotten mixed advice on this and as many people
have said "grill it" as "go for it." Still, I've had great success, and
that's with my ECB. Imagine what someone with more skills and hardware than
I have could do!

Pretty simple. A salt/pepper/garlic (Lot's of it) marinade. Or if you're
lazy go to Costco and get a Santa Maria tri tip. A bit pricy at $5.50/lb.
Throw it in the smoker and slowly let it come up to 140 internal temp. It
really doesn't take that long. 2-2 1/2 hours should do it. Let it rest a
bit before slicing against the grain like brisket.

I guess the official Q types haven't sanctioned this meat for competition so
it hasn't gotten the attention it should. I'm sold though. Anyone else had
any experiences or advise?

Peter