Tri tip question

[MI smoke]

I have 2- 2lb tri tips here is the plan.
Though them on the smoker @ 225 until a internal temp of 125. Then put them the grill to sear the outside. Foil for 10 min. Slice and serve.
Any idea how long it would take on the smoker ? (straight from the fridge to the smoker)

[Papa Tom]

Why not sear them before you put them on the smoker then run the internal temp to your liking?
Then let them rest in a comfy place until dinner time.

[MI smoke]

Why not sear them before you put them on the smoker then run the internal temp to your liking?
Then let them rest in a comfy place until dinner time.

I do everything backwards on tuesday's. :-)
Just kidding, I'm thinking that if I sear them first I might not get the kind smoke flavoring I looking for.
And I was reading somewhere that suppose to be the new and improved way of cooking them, I can't hurt to try it once
(can it ?).
For 4 lbs I have $34 plus in just the meat.
The wife at least better give me a kiss and hug or it's hamburg for the next week :-)

[Bowhnter2]

Any idea how long it would take on the smoker ? (straight from the fridge to the smoker)

I would guess a couple hours. I have only indirect cooked mine at about 325* after searing, takes about 1:15 - 1:30 to 140*.

I have wanted to try your method, so let us know how it turnes out.

[MI smoke]

I would guess a couple hours. I have only indirect cooked mine at about 325* after searing, takes about 1:15 - 1:30 to 140*.

I have wanted to try your method, so let us know how it turnes out.

Well I cooked the two tri tips. I put them on my Gator @225 deg until it hit an internal temp of 127. Put them on my charcoal grill to sear the outside.
Let them rest for 10 min and sliced thin.
They had a good smoke flavor, but I think I over cooked them. The thinner one of the 2 we ate 1st. It was a little tuff.
The second one (much thicker) was tuff on the ends, but middle was TENDER and had a real good smoke flavor.
I'm not going to give up on this method ( I think it is the way to go), on other boards they have had good results.
After I pulled them of the smoker I took my dig probes out of the meat so I'm not sure what the final temp was, but I'm all but sure I over cooked them.
Tri-tips have a great texture and taste with the smoke.
I'm going to try it again before the weather gets to cold here.
Let us know if you try it.