The only negative comment about the cook is that because of the meat grain orientation being vertical - it was not as tender as it could be.
But - Hub, you are right - the flavor is the greatest.
I have found a meat cutter ( I wouldn't call him a butcher - in the positive sense
) at a grocery store that when sirloin is on sale - I ask him to cut the Tri-Tip out of the sirloin roast. The grain orientation, and fat cap on it make it a full substitute (maybe better) for brisket, IMHO...oh, sorry Smoke...I meant IMHGMO
(keep it up smoke....your next re-order may have a little fine ground ex-lax added! HAHAHA