So we live in southern California so we're fortunate enough to have a steady supply of tri tip at our disposal. Over the last several years, I've experiemnted with several different methods, and in the last year or so I think that I have a pretty darn good method going for tri tip and the prep is pretty easy. I start with a tri tip and trim as much fat as I can from the meat. I liberally cover the meat with garlic infused olive oil. I let this sit in a ziplock in the fridge for a couple hours. I remove the meat and rub it with a 1/2 and 1/2 mix of south seas Tri Tip seasoning and golden brown sugar. While the steak's sitting at room temp I bring the egg up to about 350 and adjust the vents so its steady at about 300. I set it up for an indirect cook, throw it on and monitor the steak until its internal temp is 130. At this point, I pull it, let it sit for about 30 minutes to let the juices redistribute and slice against the grain. I'm pretty biased, but personally, I think this is a great method for tri tip. It also doesn't hurt that most the time its about $3.50 lb in our neck of the woods.