I'm curious....what is a good cut for ~ 20 adults. I'm looking for a 10-12 lbs slab of meat that I can smoke and later slice and serve. I had previously done a 11lb tri-tip that I picked up from Sams club. While it turned out fairly well....I overcooked it and the temps got up to the 160 range. It was still tender (and had a nice smoke ring)...but not as juicy as I would have liked. There was not much fat in it either...so most of the flavor was on the out-side of the meat rather than the in. So what is the proffered cut for something of this nature? Any tips you can give on rubs/marinades?