Comparing brisket, tri-tip, ribeye steak and picanha is like comparing lobster, crab, shrimp and scampi, there is no comparing them. They are all different and all very good when done well. I would bet very few folks have had tri-tip done as well as it can be done, if you think it is simple or single dimensioned, you haven't had it done at it's best. The very same can be said for brisket or rib-eye steak.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."