Unfortunately, tri's the wrong type of cut to cook that well done. It doesn't have the right kind of proteins to melt and moisturize in the same way as, say, brisket. To the extent pulled beef is doable at all, you've got to use something with a lot of connective tissue like chuck, brisket point or other braising cuts -- and hopefully some heavy marbling. IMO, if beef's done enough to pull, it's stringy and too well done. It ain't pork.
You can roast tri, in the same way as any beef roast. When you carve, remember to carve thin, no more than 1/2", and always across the grain. To my taste, and that of most westerners, tri-tip does not do well past 135F internal. You can roast it in a smoker, too. Just keep your eye on the internal. In the south though, they like to smoke it to well done. However, this whole roast thing is still the sandwich stuff which already bores you. I mention it only to start talking about the right way to carve and to remind you that you can sauce the same way as any beef roast. You're not stuck with barbecue presentations.
Yes, it can be steaked. Remember to portion across the grain, and no more than 1/2" thick. In some area steaks taken from the tri are called "culotte," and in others are known as "triangle steak." Culotte is a big deal in some parts of the country.
Tri can be cut into medium (3/8") or fine dice (1/4") and used for a very luxurious chili. If the slices are more than 3/8" across the grain you run the risk of getting too chewy -- and overcooking won't solve the problem. I've done chili by seasoning whole tris, then grilling them off over hight heat to get some crust and char on the outside, pulling them before they hit 115F, allowing a good rest, then cubing. It works very well. The cut has enough flavor, God knows, to carry a chili -- but try not to overcook. It will go from tender to dry and stringy without any warning. Again, initial slicing must be thin and across the grain.
Tri can be used for any purpose that any other tender, flavorful beef cut can be used for. It's especially exchangeable with top sirloin. Stir fry, Romanoff, fajitas, you name it. The key, and you may be starting to sense a theme, is to slice thin and slice across the grain.
You can always grind but you'll have to add fat.