Tri Tip seems to be a hot topic lately and I cooked my first one this weekend. Yoder pellet grill set on 250 and the tri tip was at 130 to 140 within an hour (no additional smoke from the AMPS on this cook.) Since this was my first I really didn't know that to expect but the top side was still red but the bottom was starting to get a nice color - I did use a temp probe to monitor internal temps. Since it had already exceeded the temp I was shooting for (130) I pulled it, swapped the Yoder to sear mode with the searing plates, cranked it up to 500 and then I did a sear to the triangle chunk. Pulled it, covered it for about 20 minutes and then we threw it on the cutting board and sliced it, cross grain. The middle was medium rare with the tip being medium well. Flavor was spot on but it had a bit more chew than we would have liked. This was a select grade from Sams (2 pack - I froze the other to cook later). Did I do something wrong that might have made this tri tip chewy? We absolutely loved the flavor. Maybe I just need to buy a better grade of meat? I do plan to cook the next one slower and add some smoke and I will be planning to sear at the end - that's something I hadn't planned on when I cooked this one. Anyone got a suggestion to help make it more tender?