Here's a 17-1/2# (less after trim) one on a 22....
Here's the shrinkage, which is considerable with these things usually...
Here's point & flat separated, which some folks will do before cooking, for space on cooker considerations....
Another possibility might be to get the whole one, cut apart & do the pieces on different cooks....save a few bucks & get two cooks for one purchase?
Here's point only & tri-tip......if I could find the points by themselves, that would be cooked often.....
Just some more possibilities...........