Planning on cooking to an IT of 150 -medium/medium rare
Guessing a 2 hour smoke will get this @ 215-225
Got some dry rub on and plan on dropping some Rosemary sprigs in at the start to infuse a lil different flavor
Looks like you smoked it fine, but I agree with the others, it doesn't look like a Tri Tip to me. I have cooked many over the years, and have never seen gristle running through it when you slice it.
Click the link below and check out my post and see the video towards the end when I slice the Tri Tip, looks quite different.
I hope this doesn't discourage you from trying again with a better piece of meat. When you start with a quality piece of beef I guarantee you will love the results!