Tri-Tip - Smoked on the UDS @ 225° until IT was 135° and then 3 mins on each side on the smoking' hot grill. So tender. Pulled apart like fine brisket. Lots of juice. The wife doesn't like red meat so I have to take it a little past prime!
You don't need to overcook a chunk of beef to please everyone at the table.
After slicing, if it is too rare for someone, you can toss the slices back on the grill, sear them in a pan or place them in boiling au jus until the desired temperature is achieved.