Let this Traeger tri tip rest for about 10 minutes before slicing to allow the juices to redistribute within the meat. This will help the steak stay nice and juicy. Now let's slice the meat.
Slicing perpendicular to the grain will make sure the meat is tender. If sliced in the same direction of the grain will result in a tougher chew, and no one wants a tough steak. Leave the chewy beef to when you make beef jerky.