Don't see tri tip around here. What is the cut again?
Everyone has already answered that, so I'll expand on a couple bits not covered.
One note: it's very common (especially back East) to confuse tri tip with a top sirloin cap roast, as this is also triangular. The latter is commonly used for (and possibly commonly called) picanha.
The cut itself comes from a working area of the cow, so it will be more tough than a typical steak. But as often happens, that lends itself to a hell of a lot of flavor.
What somewhat differentiates tri tip from many of these other "tough" cuts of meat is that it's lean, so it's not something that you're ever going to braise and shred like you might do with a chuck roast. It's definitely a grilling meat, best served med-rare IMHO, or medium for people who don't like med-rare.
Which leads to an inherent problem--how do you grill and serve a tough cut of meat like this, med-rare, and make it edible? It's all about the slice. When grilled and then thinly--i.e. 1/4" inch, not lunchmeat style--slice it,
across the grain, you end up with slices that might have a little chew but aren't tough. This takes a little bit of knowledge about how the muscle is formed, because it actually has grain running two different ways. But once you know where the grain runs, it's easy. There's a seam in the middle that you cut the roast into two, then slice each half individually across the grain.
The traditional seasoning is "Santa Maria Seasoning", which is just salt, pepper, and garlic. You can season it QUITE liberally, because the meat being thinly sliced means that each slice will only expose a small amount of the edge, so you want that flavor to shine.
Santa Maria style cooking is done over oak, and they popularized the grill with the grate that can be easily raised and lowered for temp control. As such taking a little bit of smoke flavor is good, although I would still say it is GRILLED over wood, not a "smoked" offering. You want the heat high enough to get some sear, so that the flavor profile is a good mix of the sear, the seasoning, and then kissed with a little bit of smoke.
For me, I do a sear on the kamado,
usually without adding any particular smoking wood, then finish it indirect. As I've said before, I believe that I get more consistent results with sear-first rather than reverse-sear, but tri tip is a 2# hunk of meat so reverse sear works wonderfully too.
I'd recommend talking to your local butcher to see if it's something they can source for you.
