Since tri tip is a larger cut of meat, I think it is easier to cook than most other steaks. You have to worry less about over cooking it like you would a ribeye or new york strip. There are a ton of recipes out there that call for brining the tri tip before you put it on the smoker and then call for you to sear it after it has been on the smoker for a while but I think those are just unnecessary steps that add time and opportunity for you to over cook it.
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