Smoked Tri-tip?

T-47

I was just wondering from some of you Master Grillers...that is of course anyone with an opinion...A buddy of mine says he gets BBQ Beef sandwiches at a small BBQ place and the guy says he prefers to serve smoked tri-tip rather than brisket as his beef. My buddy says the sandwiches are great. I have heard that there is no "real" benefit to smoking a tri-tip because it is already pretty tender. Well anyway, I just rubbed a tri-tip down with some dizzy pig cowlick, and was thinking tomorrow night I might smoke it, then sear it. I guess my real question is, if I want it medium rare, how far do I take the smoke before I remove it and heat up the cooker for a sear. If I am going to sear for a couple minutes a side, does anyone have a ballpark of how much the temp might climb? I am open to suggestions of course, just thought I would try something different.