I've looked at most all of the threads and suggestions and methods on here about tri-tip, but every time I try it, it turns out too tough and chewy - cutting against or with the grain. My attempts have been mostly to marinate at least overnight and then grill like a steak, finishing in maybe 30 minutes, maybe less. I'm getting my tri-tips at Sams and maybe the quality of the meat is the problem but I don't really have a problem with other cuts I get there.
So, I'm watching the Food Network's show, "Diners, Drive-Ins & Dives", which is a great show, BTW, and I run across a segment in which the chef is doing tri-tip with no marinade, just rubbing whatever rub he's using and letting it sit overnight. Then it looks like he puts it on a grill direct, but not very close to the coals - raised grid - it's in a smoker type contraption - then he says that it grills for "about 2 1/2 hours" - he takes it off and slices it and it's basically medium to medium rare and fairly well charred on the outside. He slices it (can't tell whether it's with or against the grain but it actually looks like it's with the grain) and, of course, he puts it on a sandwich and it melts in the host's mouth.
What am I doing wrong. If I put it on the BGE indirect and keep the temp at about 250 and grill for that amount of time, am I going to get better results??