Well instead of a tri tip I got a 4.25 pound brisket to smoke this weekend. I rubbed it and put in the fridge overnight. Put in smoker at 225 and smoked until about 140. When it reached 170 I wrapped in foil, I did the best I could to wrap the foil around the temp probes and keep as tight a seal as possible. I sprayed some special sauce on before wrapping also. Then after about 6 hour total cooking time it was at 184 and I pulled the probes, wrapped in another layer of HD foil, wrapped in a towel then placed in blanket lined cooler for about an hour and a half. I did take pics but I will have to post them later when I get home. The meat was very tasty and had just the right amount of smoke but it was a bit on the dry side. I tend to like me meat on the moister side. Any suggestions on how to get these to come out moister? Thanks!