It's time to try something new! So far I've cooked several pork butts and briskets on my old clay kamado pot and it's time to try something new. I've picked up two tri tips weighting in a 3 pounds each. What suggestions do you all have for cooking them? Things like rubs you think work well on them, cookking styles (Direct vs indirect and temps) would be great. Oh yeah, and about how long should I expect for a cook on these bad boys.[p]Thanks for teh help!