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Hey bagman.
Never smoked a tri-tip myself so I did some searching on the site and wasn't able to find much on anyone mopping theirs so it may not be necessary.
135-150 was about the average temp range they seem to be cooked at.
Hopefully someone with some tri-tip experience will catch this thread and be able to help you out a bit more.
Good luck!
I don't think you need to mop a tri-tip since it is such a short smoke time. I usually mist with apple juice when I open my smoker at around the 2 hour mark to turn the trip-tip over. As long as you pull out of the smoker around 130 deg, it will be moist and flavorfull.
I have smoked a couple of tri tips and I didn't mop or spirtz them and they came out just fine. You have a short smoke so you shouldn't have a problem.
I never mopped them either, I've done tons of those on the BBQ with smoke. Just get those off when the internal is 140-150. They have so much flavor I barely rub them even. Good stuff!
Tri Tip is one of my favorite meats. I do not smoke them but rather grill them with olive oil, salt, pepper. I have tried with rubs and all kinds of marinades etc but the best ones are oil salt and pepper on the grill
I got a couple ok six untrimmed tri-tips on sale today, nice sum a ma mitches, I am going to smoke two over nite on the traeger and see how it goes, I am going to leave them on the smoke setting.
I Smoke lots of tri-tip but usually do it at about 300-350 degrees, no mop and like stated above salt pepper, but I also add granulated garlic.
I do like to use my wood burning BBQ pit for the the tips too.
Love tri tips smoked, that's a quick 2-3 hour smoke. I put a water pan to get some moisture in the air, no mopping needed, pull um off 135 - 150 tender and tasty each time. you'll see, it's a nice piece of meat to smoke, so tasty and tender.