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I chipped in on a half cow recently and specifically asked the butcher for tri-tip. It's still in the freezer. I will use the above post as a guide for when I'm ready to take that leap.

I have a turkey that's been in brine since last night. When I get home it'll be spatchcocked, dried, rubbed with olive oil and my homemade poultry rub (above and beneath the skin) and put into the fridge until tomorrow. Then it'll get smoked in my UDS and lastly broiled in the oven to crisp up the skin. I'll try to get some pics along the way.