Pat,
$5.99 is about going rate on tri-tip, but if you watch you can get it for less. I just bought 2 of them for $2.99/lb, that is what we can typically get them for on sale...but $5.99 is about going rate...
You can cook them with no fat, but it's not a good way to grill them, IMO.
Here's how I do it, stab that tri-tip good with a big fork on both sides to puncture holes through both sides, through fat if you have it, if you don't no big deal, they'll still cook up...marinade in a zip-loc overnight with Bernstein's Original Italian dressing. You can do this quicker, but overnight is preferred.
I have not used the WSM, only the kettle. I split the kettle in half, keeping the coals on one side of the kettle. The first part is done on direct heat, to sear the meat. When you place the fat side on the grill, the flames will flare up...with a large 'que fork, flip the meat to the no-fat side to sear it in...as you do this you must continue basting with the Bernsteins. The oil protects the meat from burning, so critical on the side without fat. This stage usually takes me about 15 minutes. Don't do it too much, because of the bark gets too thick on the outside, it will have a tough texture on the outside of the meat, so you don't want to overdue it in this stage, primarily to char it and sear in the meat.
After it is seared in, set it on the other side of the grill. You're gonna cook it on indirect for the remainder, but the first thing you want to do is close the top/bottom vents most of the way, just leave them barely cracked...You want to bring the heat down inside the kettle...after about 10-15 minutes you can crack the vent just a bit more, but you should be able to sustain the heat to cook it, which takes about 45 minutes. I can't give you an exact time, sometimes it takes longer, you have to use the fork to poke the meat, and you need to learn what it feels like when it is cooked to the desired setting, I don't use no stinkin' thermometers, just do it by feel. You want the meat to feel just as it starts to get firm, when you first put it on indirect, poke it a little, not hard stabs but just pushing on the outside of the meat...you'll get the feel for it.
After it's done, set it out on the counter and let it cool for about 45 - 60 minutes...then slice across the grain starting at the tip.
I like it pink inside with no red. The red will be very rare, and have a tendency to be more on the uncooked side, so shooting for pink is preferable...you'll understand what I mean if you try this style.
Here's a pic that my wife served with Japanese radish on top, but it really doesn't need anything on top...
This is the only pic I have of a tri-tip, unfortunately, but there's a LOT of blood when you cut it, since it was seared in...make sure to put paper towels around the cutting board so it doesn't make a mess on the counter...DAMHIKT...
