Cook timing and food safety

I’m smoking a couple of Tri-tips for Monday. I’d like to get my cook done in the afternoon about 1-2 hours before my guests arrive. I’m only cooking the tri-tip to 130 IT and I’d like to serve it warm. Can I FTC for 1-2 hours without it the risk of the temp creeping too high and also without risking the meat dropping in to the danger zone?  Trying to develop a game plan but obviously want to ensure the beef stays both safe and tasty. Thanks in advance for any recommendations!