Tri Tip smoked like brisket

Ok. This was a two day project, but well worth the effort. Tri Tip, smoked like brisket. This was my first tri tip ever. Picked it up for $25 at walmart. So on Saturday afternoon, trimmed the fat cap off, and removed all the silver back and related fat. Trimmed a 3.8 lb down to 3 lbs. Seasoned with Holy Gospel meat church seasoning and wrapped tight in plastic wrap. Back in fridge til this morning. This morning, let it sit for about an hour to bring up temp. Put on smoker at 230, unwrapped. Once IT hit 165, pulled and wrapped tight with a half stick of butter, slabbed into 6 pieces. Back on smoker until IT hit 205. Pulled, wrapped in towel and let rest in the oven for 1 hour. While it was resting, mushrooms and onions in the cast iron pan, with the other half stick of butter and a sprinkle of soy sauce. Smoked, lid off, stirring once, for one hour at 250. Toasted a Vienna roll, sliced the tri tip nice and thin, added a slice of provolone cheese and produced probably one of the best steak sandwiches I've ever had the pleasure of eating. This will be a do again recipe. Amazing. 3 lb slab will probably make 10 to 12 small sandwiches.Side note, following morning heated a couple slices in the cast iron, with some butter and onion with some eggs over easy. Was able to cut with a fork without much effort. Tri Tip made me a believer.