Answer :
The perfect cooking method for a hunk of tri-tip with a thick layer of fat on top would be "barbecue" or "smoking" using the slow and low process. Slow cooking over low.
Indirect heat allows the fat to render slowly, basting the meat as it cooks, and breaking down the toughness of the meat fibers. This process results in a tender and succulent final product, with the fat helping to keep the meat moist and infusing it with flavor.
The low and slow cooking method also gives enough time for the fat to caramelize and create a delicious crust on the outside, adding a rich and smoky flavor profile to the tri-tip.
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