Tri-tip is a fairly unusual cut here in Sweden, but very common in the USA and Canada.
In Sweden it can be called Triangelstek (triangle roast) or Rostlock med kappa.
The cut sits under the sirloin (the Swedish “biffraden”) on the hindquarter of the animal.
Swedish-cut tri-tip is often fairly lean, but usually with a good fat cap on top.
Imported pieces, like the one we use here from Creekstone Farms in the USA, usually have quite good marbling and are excellent for cooking the way we do here.
In this recipe we cook the tri-tip much like a brisket. It is a pretty good alternative if you want something similar to a brisket, but don’t want to cook a full-size brisket, which weighs about 15 ½–22 lb
You can always find tri-tip in our own shop, BBQLovers Meat & Farm Shop
Recipe: Tri-Tip Brisket Style
