Tried my first tri-tip roast this weekend. Got a 2 1/2 LB tri tip at my local butcher. Marinated it in worcestershire and magic dust rub overnight. Seared it at 600 degrees for 5 minutes per side, then brought BGE down to 300 degrees and cooked another 10 minutes per side until internal temp got to 150 degrees. Great taste and tender! I did have one side that has a layer of fat on it, and I have read different opinions about whether or not to trim the fat, but I left mine and it had GREAT flavor to it. Thanks to all on your tips for cooking this great cut of meat!