Originally Posted by Chuckwagonbbqco
Tri-tip is a forgiving cut of meat---it is hard to ruin a tri-tip----however it can be done.
I can ruin one, no matter how hard it is, I can do it.
I usually grill it over high heat to an internal of 135F, pull and rest under foil for 10 to 15 minutes. I do not wrap, I like the crunch. I did a low and slow tri-tip for Christmas and it was incredible. The link is below, I did post this before and do not want to duplicate post.