Never had one before....but we all liked the hell out of it.
I threw some SPG on it a couple hours before I cooked it.
Indirect on the Weber kettle until about 110....then seared the hell out of it until 130.
Our butcher just started offering in his custom cut sheet.
Tritip is a pretty good cut especially when seasoned and cooked like you did! Makes an excellent sandwich also. Sliced thin with some salsa on a toasted/buttered hoagie bun or sourdough roll.
