you did everything right, and that makes for some tasty eats. The two biggest mistakes people make when cooking a tri tip is they over cook them, and they don't pay attention to the grain direction when carving. You nailed both processes right there.
If everyone did that on their first attempt, there would be an immediate shortage of tri tip all over the place. So to keep the tri tip in good supply, we should all spread the word that people need to cook them till there is no pink left, and slice them with the grain lol.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)