My Publix butcher has told me they are similar, but every time he has a Tri-Tip he calls.
I reverse sear Tri-Tip or Big Sirloins, meaning marinate them and gently smoke them until about 125 + or - internal and finish on a very hot fire, to seal the deal! we like our Medium rare.
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
Magma Newport - Gasser (on the Boat)
1 - Terracotta PIG
1 Masterbuilt Modified Smokehouse
[COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)