OK I think I have the perfect pellet tri tip reicpe...
On this one I used a pre marinated Burgundy Pepper Tri Tip that is available at most high in markets out west. Any Tri Tip will do just season a regular one.
Heat the Memphis to 265 and place on the middle shelf for better convection. The ability to have the different cooking levels makes this nearly a rotisserie tri tip.
When the internal temp of the Tri Tip hits 130 pull and rest while you fire the memphis to 500 and sear for about a minute and a half per side.
Rest for as long as you can stand it! THe resting of meat is so important for the tenderness and juiciness!