I'll admit, I had to do some research to find a fun fact about the tri-tip. One of those cuts that marks a certain level of skill when cutting a beef, it is tucked into the complex assemblage of muscles in the "bottom sirloin" it is often ground into burger, but apparently, a butcher in Northern California thought otherwise. As legend would have it, a butcher had an excess of ground beef and so was looking for cuts to sell and he took the muscle, named it the tri-tip and used it for rotisserie barbecue with great success.
As this story would lead you to believe, the cut is well suited for braising and slower cooking methods. Also be sure to cut "across the grain" when serving. You can see in the photo the direction of the muscle fibers...cut perpendicular to those when serving.