Definitely don’t wrap your tri tip in foil for grilling, let’s just put that out there right now. You want those crispy, smokey edges. If you’re a big foil-fan, I’m begging you. At least take the foil off for the last minutes of cooking! For baking in the oven, the baking time in this recipe is designed for having no foil. If however, toward the end of the baking time, the internal temperature is lower than 135 degrees, but the meat is already getting crispy and black, protect against overcooking by folding aluminum foil into a tent shape and placing it over the tri tip.