After I cooked it I thought I should have filetted it out or something to have made it a bit thinner. As it is the thinner parts got pretty close to medium well, but the thick center portion came out to a nice medium rare.FATNECK wrote:Tri tips are good. If cooking top sirloin, I would cut it down into 3 pieces. To me the smaller pieces cooks a little better. Smoke for 2/2:30 hours until temp is @ 135. Remove and wrap in foil and place in cooler for about a hour. Remove and slice thin. Good luck.