Having never cooked one (grilled, smoked, baked, or any other way) before, I thought I'd seek the wisdom and wise counsel of all the folks here who have done them. Do you rub or marinade, or both? What do you use? Would the same marinade I make for flank steak work on the tri-tip or does it need something different? (My marinade for fs is Worcestershire, A1, Newman's Own Italian, soy, salt, pepper, onion powder and minced garlic and I use a few chives if I remember. Usually this stays in the reefer overnight to 24 hours.)
I'm thinking that my Weber OTG with a hot side and cool side with some wood chips will be the way to do this the first time. If and when I get the hang of it, I'll try one in my mini-WSM.
Since this is beef and I usually cook beef to 120°-125° F, this is the final temp I would shoot for unless you guys and gals tell me something different.
What questions did I not ask that I should have?