re: Tri Tip... An underrated cut of steak

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This is cut used in Santa Maria style BBQ in California. You can smoke it over mesquite, but I wouldn't do "low and Slow" as it doesn't have enough fat and would dry out. I would "wood roast" it at 350 ish. Slice thin across the grain, and serve with good tortilla, and avacado!

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That's what I usually do, minus the tortilla and avocado. You definitely have to cut against the grain like a brisket. Then it's damn near as tender as a filet.

Shame about it drying out if you cook it slow and low. I guess I'll keep cooking it like I always do. But I eat it because it's a healthier cut that is tender. I also love grilling London broil for the same reason, lean and cheap.