Tri-Tip
Tri Tip is a bit of a contraversial cut, and notoriously difficult to obtain the correct cut if you head to your butcher and ask for it, many haven't heard of it, or don't know the U.S. cut.
The confusion seems to increase further in that what we know here as the Rump, is a part of what is called the sirloin in the U.S. where tri-tip is also know as the bottom sirloin. This will give you puzzled looks from a U.K. butcher... so what to ask a U.K. butcher for if you want to get your hands on a Tri-Tip...
Simple..
Ask for a Rump Tail... and a good butcher will be able to get one of these beautiful triangular cuts.
It's a great cut, a nice size to smoke roast, or reverse sear, and usually nicely marbled, best teamed up with a powerful rub. The Santa Maria style rubs with a bit of chilli kick and a nice herbiness are ideal.
I cook mine with cherry and pecan smoke to 48-50c internal temp, and then let rest, cutting into nice thick slices across the grain.
81
Rump
Tail