Picked this up saturday while I was looking for something to smoke. I injected it with a mix of worchestershire sauce, beef broth and Santa Maria Tri-Tip rub. Used the remaining liquid to moisten the meat and rubbed it with the rest of the rub. Guess I'll be busy tomorrow. Going to smoke it at 250 using oak and cherry to an IT of 145, foil and cooler it for a while, then throw it in the fridge. Will be slicing it either friday or saturday.