Got to use my Egg tonight for the first time in a few weeks and decided to do a tri-tip.
The dry rub was simply salt and Tone's garlic pepper seasoning in equal portions. I tried an injection of cherry juice, beef base, and worcestershire sauce.
Egg set up was indirect (plate setter) at 250f. I cooked it until it hit 127f internal and then pulled it to switch to direct. It only took a few minutes to get the temp north of 500f and I seared 90 seconds or so per side.
I let it rest for 10 minutes and then served it with baked potatoes and creamed spinach. The flavor was great and it was tender as could be. Not sure how much of that was due to the injection, but I wouldn't use it again anyway only because it left discolored marks everywhere I injected. Notice the 3 brown marks on the top piece.
It tasted wonderful and disappeared quickly.