Anyone ever done this? Well, besides me earlier today? LOL..
I wish I'd have taken a pic of it, but it's all bagged up now.. Anyways, I threw it on as my pork shoulder was finishing up this morning.. Just over 2 lbs and it cooked for about 3 hours.. I had rubbed it with some John Henry's East Texas Brisket rub.. The smoke ring and bark were fantastic. And the meat, while a *little* dry, was excellent. Sliced it thin and it was fork tender. Almost like a tiny brisket flat.
Just thought I'd share an alternate method for cooking a tri tip.. Next time I might inject a little beef broth into it.