Yup, I cook my pretty hot either over oak or oak wood for smoke. Temp is between 300 and 350 on the Weber Kettle, Hasty-Bake....whatever. Think steak and you can't go wrong. Usually a tri-tip takes me 30-40 minutes until IT hits about 125, then I do a quick (2 minutes per side) reverse sear to give me a rare/med rare piece of meat. I then let it rest for as long as my wife will allow (30 minutes or so).
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)