2.75lb Tritip, mustard, Hutchin’s Brisket Rub.  Set 1070 to 225. Smoked 4 hrs. ( stalled at 158) spritzed at 2, 3,4th hrs. ACV/AJ. Wrapped in foil with extra ACV/AJ and about a tablespoon of coconut oil (yes I did!) and back in grill at 225. Will check temp & texture in about 1.5 hrs. Coconut oil is like unsalted butter. Review and pics at the end. 

Please let us know how this turns out.  I have a tritip waiting for me to decide how to do it.

This could be my new tritip recipe!!!

It was the best yet!  Let it go till 205* in the foil and probe soft.  Then let it set in house oven (off) for about an hour.
Slices were very tender, and pulled apart easily like a good brisket. Added some of the retained juices. We ate it with spinach and simple salad as we are on carnivore diet.  Very tasty with slight peppery taste. I highly recommend it. I think the coconut oil helps to keep from drying.
Note:  4 hrs smoke @225; 2 hrs wrapped @225; and 1 hr. rest. 

Thanks for the update.  I will definitely try this recipe.

Here is a nice YouTube version that is more entertaining, but essentially the same. She did think it would take 10 hrs, but did not. Texture at the end looks the same.
/Users/hlgaspar_1/Desktop/Tri Tip Cooked like a BRISKET?! | Backyard Test Kitchen - YouTube.webloc