yrs and it has turned into my favorite cut and preparation of meat. Dare I say better than any cut of steak out there. I buy the two pack of Tri Tip from Costco, let them rest at room temp for an hr or two. Then I season one with Montreal steak seasoning the other with a Lowry's type of seasoning (equal parts garlic salt, salt, pepper and half part sugar and a little paprika) Then I put them on the Traeger and 'smoke' them at 350 degrees until the internal temp of the meat is 145ish. The best thing about cooking them this way is that it is a combination of smoking and grilling. The meat gets the classic pink smoke ring and gets a nice flavor from the smoke but the interior is at a medium rare like a steak. Let rest for 15 minutes and then slice across the grain very thinly. The left overs, if there are any, are awesome on sandwiches the next day.