I used to cook my tri-tip on my Weber roughly 40 minutes (depending on size) and created a crust that was out of this world. Now, on my BGE, I still can achieve that same ol' crust with a twist to it...a moist roast. I marinate it over night in Chaka's sauce and rub it with a seasoning bought here at a local grocery store. Put a little hickory wood chunks on the fire, and walla...a piece of meat that costs $2.99 a pound taste like a fillet mignon (well...I might be stretching it a little).[p]Has anyone tried butterflying (sp?) a tri-tip?