Is tri-tip the best?

Is tri-tip the best cut of meat, or what?!  It lends itself great to a med-rare Santa Maria grill, or... if you find the right piece, it's great to smoke.  I found the latter.

This piece had great marbling - looked like it could be Prime masquerading as Choice or almost a brisket point.  Works for me at 4 or 5 bucks a pound.

I learned how to better get my temps up and for a long time on the kettle - just pile a ton of lump for indirect and let it go for 5 hours - not much fiddling.  Now I just need to figure out how to get it to stop with the crazy ton of smoke - maybe it's the particular bag of lump that I got.  Anyway, this turned out amazing.  It was just a simple rub of S&P, garlic powder, cumin, and quite a bit of coriander.