In that this is my first experience with the rare and elusive East Coast tri-tip. Is an almos t eleven pound an anomoly? I'm treating it like a steamship. which it resembles. Used SR tri-tip rub but increased all to 2T instead of 2t. (didn't use it all anyway) added crushed coririander seed 'cause I can and am mopping with a mixture of canola and Goya Mojo Criollo marinade. Cooking in a NB offset using briquttes (Sorry!) and a mixture of red oak and hickory..
Is this a normal size?