Cooking up a tri tip right now for dinner tonight. It'll be cooking for about two hours, charcoal and hickory. Rubbed with a little olive oil, Seasoned with Santa Barbara seasoning, black pepper and regular mustard. It's been cooking for approx 45 minutes already. Will pull it when it reaches 155/160 degrees and the let it rest for approx 10 minutes. Done this several times now, always juicy and tastes awesome.
Ill get a pic or two up in a little bit.