The Tri Tip is so good that I bought two more this past Wednesday.
However, I am hesitant to cook a fine piece of meat like this over 130 degrees internal temperature when it turns out to be excellent cooked to be rare to medium rare. I realize that slow cooking will bring this meat to the point where it will shred and for some this will be very tasty. But, Sirloin, especially this cut is very tender and tasty and one of the best cuts of steak or roast beef as the case may be.
I think for now, that we will stick with rare to medium rare.
Ed