It's Tri-Tip Time! What should I do with it?

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Thank you everyone for the great ideas for the Tri-Tip this weekend.

Here is the plan, tell me what you think:

Not sure if I am going to use fresh or roasted garlic cloves but will insert them into the meat, most likely will use a whole head of garlic and then apply the below rub the night before.

Rub
4 tablespoons kosher salt
4 tablespoons garlic powder
4 teaspoons ground black pepper
2 teaspoon onion powder


My wife isn’t going to get off work until 7:30 so I figure I will start things off at around 6ish. I’ll pull the meat out and let it get to room temp and start heating up the Brinkman smoker. My smoker runs between 220 and 240 depending on the weather but I plan on smoking the meat for about an hour with mesquite wood. After I have that smoky goodness I’ll finish it up on the grill for a nice sear and take it off when the temp hits around 135 to 140.

Am I missing anything? J
 
Sounds like a great plan. Only thing I would do different is leave the meat in the fridge until ready to throw on the smoker. It's my understanding that letting meat get to room temperature first is for high temp grilling, not low and slow.
 
Tri-Tip is for Sunday night and the beer is starting tonight
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