I cook tri tip all the time (grew up in CA). I've done them, direct, indirect, sear first, reverse sear. My favorite. Indirect at 250 or so until about 110 and then reverse sear. Pull at your desired temp. Tasty meal.
I like to do an easy board sauce with tri tip. EVOO, chopped jalapeño, cilantro, garlic, salt and pepper. (Any herbs work, whatever you like). Combine on your cutting board, put the finished tri tip on top, slice against the grain and mix all your pieces in the sauce/juice mixture. Tasty.
Here's a plated pic., together with leftover chili from last nite. The tacos were tasty, and wifey was happy, so success! I will try a different flavor profile next time, but for now, I'm gonna enjoy the effort.
Thanks for all the ideas and encouragement. Cheers.