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My preference is to indirect cook tri tip roasts at 325-350 with some red oak chunks until IT hits 115-120. Remove & rest under foil while Egg is cranked up to about 550-600.
Sear 1 minute per side & pull.
IT should be about 130 at this point but during rest under foil tent it'll rise up to about 135.
I like a 15-20 minute rest before slicing thin (I aim for 1/8-3/16" slices) across the grain. Grain directions change a little around the center of the roast so adjust your cut accordingly to maintain the across the grain cuts for the most tenderness. Good to have some bread or garlic bread ready to soak up some juices.
I find a reverse sear provides a more uniform doneness across the slice. Risk of reverse sear is you can easily fly past your target if you over sear.