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[bbqking01]

I’ve used Montreal steak seasoning before. I don’t like the steak stuff…Montreal chicken seasoning is great.


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[Bentley]

If you ever have the opportunity to try Pappy's Choice Original seasoning give it a go.  It is great on Tri-tip.  Also Susie-Q Original Santa Maria, another great Tri-tip seasoning!

[Kristin Meredith]

Always interesting how people's experiences differ.  I love Montreal Steak Seasoning on tri-tip. Just shows you need to experiment and find what suits you best.

[bbqking01]

The local Winco has several different flavors, including original, of Pappy’s. My first taste of tritip ever had Pappy’s on it. It’s a great seasoning. My go to for several years was Lawrys perfect blend chicken and poultry, mixed with Starbucks Cafe Verona. On tritip….then I couldn’t find the lawrys perfect blend any more….my favorite store bought right now is McCormick Garlic and Herb…


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[okie smokie]

I did a 2 3/4 lb in the same manor at 225*.  Seasoned with Montreal , overnight in fridge. Took 5.5 hrs in all up to 203*.  Cut across, nice smoke ring as yours, not fall apart tender.  But nice texture and flavor.  Not even close to a good brisket.  Enjoyed one good dinner, then couple days of sammies for lunch.
Bottom line:  at $7+ /lb.  Not worth the work.  I have two good local brisket smokers available, so until I get into the mode again, will depend on them. Big handicap for me is that there are just two of us. 
 

[Jimsbarbecue]

For me it is grilled or nothing with tri-tip.  Old habits die hard.  And jimsbaebeque is the 1st one I ever saw do this on Pelletheads about 11 years ago!

To think it has been over a decade  
Tri tip cooked Santa Maria style is how most know Tri Tip
Cooked “Trisket” style is still my wife’s favorite way
Tri Tip is one of the best meats to cook sous vide too.
If you can’t find a way to cook Tri Tip to your liking…you maybe a vegan

[bbqking01]

My favorite was is to put a water pan in the middle, bank 20-25 briquettes on both sides of drip pan. Hickory chunk on each side. All vents wide open about 35-45 minutes. Hot n fast. Rubbed with whatever tickles you and coffee. Imo there’s nothing better….


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[okie smokie]

sous vide sounds like a good idea. I must admit that I never really have enjoyed tt compared to other cuts I like better.  However, maybe sous vide then sear just before serving might be a great idea, if you don't like it rarer as most do. For less price, center cut sirloin has better flavor IMO.   Meanwhile the remainder of our tt is in the fridge.