AJ, most of the time I inject t-tips with a mix of flavors....
Common items are: Radich's Bord-O-Lay ( local marinade, it may be in your area Look up retail store on their site, this shit's REALLY worth it !!
http://www.bordolay.com/ ) woosty sauce, strained herb & garlic, lemon pepper, Italian, and various of that type of marinade/ dressing
dry rub could be Ron's items & granulated garlic ( ALWAYS that ) or Pappy's lowsalt or like I've posted here:
http://weberkettleclub.com/forums/grilling-bbqing/previous-it's-peaceful-at-night/(resonable shots of it cut down there^^)
OR HERE:
http://weberkettleclub.com/forums/grilling-bbqing/previous-pop's-memorial-shindig/( Radich's Bord-O-Lay pictured there ^^^^)
Cooking is usually sear 1st, then move to other side to indirect @ 250° or so, usually to a barely well done, short rest, maybe 20 min. & carve....
The above posts also show VERY slow tips for pulled beef, with particulars listed
I'll also do hot'n'fast, like a big steak if I know that some folks are going to want rare.....
That's the great thing about tip over brisket, brisket you got sliced flat & maybe burnt ends if you take the time...
Tips, for a small $ more for a bag, you can do 4 or 5 different things & have an array of presentation & flavors.....
Here's some older 'stock photos' of process....
ALMOST ALWAYS with fat cap left on, to get the fat flavor to bleed thru.......
The original post was from the super bowl weekend in Feb. of this year, I've had the 18-1/2" red & used it a bunch since then....
Just found that posting when I was looking up something else & thought y'all might like to see those particular concoctions.......