Seasoned a Tri Tip with Montreal Steak seasoning about an hour prior to cooking. Cut the part where the tri tip necks down since that is going to cook faster than the bigger part.
Cooked direct with mesquite lump charcoal flipping the pieces every 2 minutes. Smaller piece done.cooked to an internal temp of 110*F
Larger piece done
Placed in the fridge overnight then ran the tri tip thru my meat slicer this morning.