Wood Ranch famously roasts their Tri-Tip overnight and then finishes it off on the grill before serving.
Whenever I slow cook my tri-tip (in a smoker @225) it only takes about 4 hours. I don't think this qualifies as "overnight". And their tri-tip certainly has a different texture that tri-tip's I've cooked in this manner. I've looked all over the internet for a recipe or process to start from (oven-temps and cook times), but everything seems to max out at about 4 hours of cook time.
All I can think of is cooking the trip tip at an over temp around 190, but that seems quite low and I'm apprehensive to try it. Is this a viable method?