Tried my hand with a tri tip this weekend. I seasoned with salt and pepper with a touch of garlic powder. I smoked at 225 until the internal temp was 135, took it off and foiled for 15 minutes. When I cut into it, the exterior was like a shell, pretty tough. The inside was juicy as can be and real tasty. So, where did I go wrong? I've had good luck with pork but this is my first shot at beef.