Smoked two tri-tips while stuck at home with a sick toddler. 5.1lb total weight between them both.

Salted overnight.

Seasoned with smoked paprika and Costco no-salt seasoning (wife hates too much black pepper).

Smoked at 225° from 9:30a until about 1p when they both started to hit the stall.

Moved them into foil boats with beef tallow rendered from a few previous brisket trims. Wanted to see how foil-boat worked w tri-tips vs wrapping em.

Pulled at 5p at 203° and 205° once finally probe tender.

Some notes: I love foil boat for my briskets, and dependent on the fat on the cut I’m smoking I’ll keep using that method but I think wrapping tri-tip is probably the better way to go.

Thoughts? (Yeah I’ll clean my Traeger I skipped cleaning after pulled pork)