Should I trim the fat off of this tri-tip?

I've only gotten 2, but neither had that much fat on them. The first one was delicious, the second one is in my fridge waiting its fate...

@SaltySam‌
It's a personal choice my friend. It won't affect the out come either way. If cooking for presentation I trim it. If I'm cooking it to eat I usually don't bother trimming. You can snatch the fat off after it's cooked if you so chose. If you leave the fat cap on it does not matter at all which way you turn it. The exception to this rule is if you start to encroach high into the dome. If you do encroach into the dome turn your meat fat cap up to protect the meat from the reflective heat. Short of this turn it any way you want and you will not notice any difference. Again trimming is a personal choice. Not a necessity my friend. I also use the reverse sear that @Skiddymarker‌ spoke of above. I start out indirect at 225 degrees until the internal temp hits 115 degrees. It's at this point I go direct and sear to finish. This will usually yield a tri tip in the 130 degree internal temp range. I like mine a little on the rare side. I hope this helps my friend .

@SaltySam‌
You are more than welcome my friend. Good luck with that tri tip.