I agree with Bmudd, I never had a TT with all that gristle running through it. We eat lots if TT and usally just go SPOG or Tatonka Dust but have done a few others. Ours are either reverse seared or rotisserie cooked to about 130 IT.
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.
[h1]Smoking some beef Tri Tip for the first time.[/h1]
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!