Would you try my tip?

7 year old requested tri-tip, so I happily obliged. I only have a Webber 22, I’ve tried a few different methods, still trying to perfect my tri-tip. I’ve tried a low n slow method that’s good but I don’t get a very good crust, this one I just ripped over direct heat on some coals. My wife is pregnant and rare meats have been kind of grossing her out so I was shooting for a medium. Picked up the last trimmed cut they had at my Ralph’s, I let it rest as long as I could after work(maybe 2hrs), it was at like 57° when I put it on, rubbed with olive oil, seasoned with this “loot n booty-what’s your beef” my buddy gave me, I pulled it at 127° after 22 minutes(damn I’m just realizing how fast that was) then it shot up to 147° after I wrapped it in foil. Usually with low n slow it only rises 10° after I pull it. Ended up a little more well done than I would have liked but it was still good af to me. Lookin at the pictures it is pretty medium in the middle, ends were well. I can’t tell if I’m burning shit or if it’s ‘char’. Family likes it so I’m not mad at it but I’m always open to suggestions for improving.

I think maybe the move is low heat, basically all my vents almost closed, so like 250-300 ambient, meat up to 125 then pull, let it rest a bit, then get the coals ripping again, open vents, lid off, maybe blower a little then put it back on for like 5 minutes a side? This method is just so involved. It’s a battle between function and flavor for me. This was basically quick n dirty in my opinion and it was great.

I also want to try a 24hr salt brine at some point, also wanna get mustard as a binder instead of oil. The thing I like about tips is I can pick one up after work and make dinner pretty quick.