Professional Sloshhound here.......
A lot of times, I will start indirect, but near the direct area to garner the heat, then onto direct for a sear if it's dried the surface some......
Tri-tip done this way:
Held it's goo pretty good...............
Understand completely what it is to really want all the juiciness from injections / marinades & have that blob out the coals......really becomes a case by case basis kind of a thing as to how much, how soon, how sealed up, etc.
Starting with a slightly hotter fire area than I think I will actually need has helped a lot......
......or just a complete reverse sear........
you're not pouring the meat and marinade onto the grill are you?
pull the meat out, give it a shake to dry it off a bit, slap it on the grill
You shake your meat around, Troy?
interesting....trying that in the future...........