Tri Tip

Hello everyone,
Tomorrow I am cooking 2 tri tip roasts on my wsm. The web site suggests 130 degree internal for rare. Would 140 or 150 be well done? I'm looking for somewhere in the middle.

I would try 135*F internal on the cooker, then let the meat rest for 5-10 minutes during which time the temp will rise 5-10*F more. 160-165*F will result in no pink at all in the meat, as shown in the last picture in the tri-tip topic on the Web site where the meat was cooked to 161*F internal before resting.

Regards,
Chris