Tri-tip

If it has the fatcap still on it I like to cook them fat cap down direct at about 250+/-  until internal temp 130. Probably take you about 1 to 1.5 hrs. Let it rest and cut thin.

I'm not from CA, so I really have no idea on the best way for tri-tip, but I thought they were to be done hot n' fast. No idea why actually, prob because that's how a Santa Maria pit works. Again, no personal experience.

I made my first tri-tip last weekend for fajitas. I'm not sure if this is the authentic method but it worked well for me. I marinated in a bit of canola oil with a Mexican spice mixture then cooked it raised direct at about 450 until IT reached 127. I don't remember how long it took but was fairly quick. when done I rested it for 5 minutes and then sliced. It was a big hit with the family.

jfarley said:

I've become a true believer in the reverse sear, especially with the nature of the Egg. Low and slow, indirect at 220 to 230 until internal of about 130. Remove the roast, grate, pan, and platesetter. Replace the grate for direct and open the vents wide. Don't forget to burp after this point to prevent the backdraft when you open. Sear for 4-5 minutes per side and you should have a consistent medium rare roast. 

Reverse sear works very well for tri-tip. I put my CI grid on the fire ring, a few spacers on the grid and then the setter legs up. Spacers makes it easier to pull the setter. Second grid on the setter. Target temp of 225º-250º until about 5º-10º below your target finished temp. Once I pull and remove the setter, I pull my dome thermo and let her rip. The CI grid is already hot. I sear for maybe 2 minutes a side and slice across the grain and as thin as I can get it.