Ask your local butcher for a Tri Tip cut, they may not know what a tri tip is and will reference a Sirloin Cap. Below is a picture showing where the cut is. the size may vary - just over 1kg - Ask the butcher to trim most of the fat.
Setup your Grill for indirect cooking. You will need the coals to last for about 2 and a half hours. Approx. 2 hours indirect and 5 to 10 mins direct.
Place you roast into a large tray, helps keep the mess to a minimum, and massage in the rub.
Cover and place in the fridge for at least 1 hour. You can leave over night.
Bring the roast to room temperature before placing on our grill.
Maintain BBQ temperature between 225 and 250 F - place the roast on indirect and cook until the internal temperature reaches 140 F. (approx. 2 hours)
Now place the Roast directly over the coals and sear the roast completely. (approx. 5 - 10 mins)
Cover and let the roast rest for approx. 15 to 20 mins.
Cut thin slices across the grain.
Get your favourite bread, lightly toast, add loads of beef, some cheese, Coleslaw, Onions, Hot Sauce, salt and Pepper.