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tri-tip vs. top sirloin roast

Unknown
Unknown
edited November -1 in EggHead Forum
I have asked many butchers what exactly is a tri-tip roast. Their expression is like one of the cartoon characters you see on Saturday Mornings. I have come to the conclusion that a tri-tip is cut in a different shape but actually is a top sirloin roast.Please correct if I am wrong. Cooked 2 six pounders this weekend and geez they were GOOD !!! Rubbed, mustarded, and rubbed again. Cooked at 400 degrees for about 1 hour, after 45 minutes of cooking, I rubbed it one more time for luck. Rub I use has brown sugar so it kinda carmelized.
Thanks ahead of time for responses to the post.
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