I ordered a Tri Tip from my local butcher. I had yet to find any butcher that would cut it here, so I was surprised when they said yes. Apparently they didn't really know what I meant because they gave me the whole bottom sirloin. With some help in another forum I broke the roast down into 3 parts.
I took the flap portion, which looked a lot like a skirt or hanger steak and marinaded it in a carne asada sauce:
Then I took the sirloin tip (ball tip roast) and gave it a light coating of Scarbelly's java rub (left). The tri tip just got salt, pepper and garlic powder. (right)
On the smoker at 225. I used oak and cherry for the smoke.
They cooperated nicely and finished with about a 7 minute break between each one. This gave me time to reverse sear and wrap in foil before the next one was done. The carne asada flap finished first, then the sirloin tip, then the tri tip. I smoked them all to 120 IT.
Here's a couple of slices of the carne asada. This is tomorrow nights dinner, but I had to try a couple of slices. The marinade penetrated nicely and the meat was really tender.
I really liked the java rub on the sirloin tip, it had a nice bit of heat to it! The meat was really tender too.
The tri tip (right) had the best smoky flavor of the three, perhaps just because it cooked longer than the others. The two slices on the left are more of the java tip.
Thanks for looking!