Okay, here’s my attempt at a blog post about brisket vs. tri-tip, written in a casual, personal style, and using simple HTML tags:
So, the other day, I was staring into my fridge, wondering what to cook. I had a brisket and a tri-tip, both just begging to be smoked. I’ve done both before, but I figured, why not do a little side-by-side comparison? You know, for science… and dinner.
The Prep
First, I grabbed the brisket. This thing was a monster – a good 12 pounds. I trimmed off some of the hard fat, leaving about ¼ inch on the fat cap. Then, I made a simple rub: salt, pepper, garlic powder, onion powder, and a touch of paprika. I slathered that all over the brisket, making sure to get every nook and cranny.
Next up, the tri-tip. This one was much smaller, maybe 3 pounds. I usually don’t trim much off tri-tip, just any really loose bits. For this, I went even simpler with the rub: just salt, pepper, and garlic powder. I patted it on generously.
The Smoke
I fired up my smoker to 225°F. I like to use a mix of hickory and oak for beef. I placed the brisket on the lower grate, fat-side up (always a debate, I know!). The tri-tip went on the upper grate.
Now, the waiting game began. The brisket, I knew, was going to be an all-day affair. I spritzed it with apple cider vinegar every hour or so, just to keep it moist. The tri-tip, on the other hand, was going to be much quicker.
- Checked internal temp of the brisket at the start of the 6th hour mark.
- Tri-tip was looking good, so I took it temp probe it every 20 minutes.
The Stall (and the Wrap)
Sure enough, the brisket hit the dreaded stall around 160°F. This is where the temperature just seems to stop rising. I wrapped it tightly in butcher paper to help push through it. Some folks use foil, but I like the bark you get with butcher paper.
The Finish
The tri-tip reached 135°F internal temperature after about 2 hours. I pulled it off, wrapped it in foil, and let it rest for about 30 minutes.
The brisket took a total time of around 10 hours to achieve that “like butter” feel.
After resting the Brisket, it’s time to sliced into both, and, wow, what a difference! The brisket was incredibly tender and juicy, with that amazing smoky flavor. The tri-tip was also delicious, with a more intense beefy flavor, and a nice medium-rare center. It was definitely more steak-like.
The Verdict
Honestly, it’s hard to pick a winner. They’re just different! The brisket is the king of low-and-slow, perfect for a big gathering. The tri-tip is quicker, easier, and great for a smaller crowd or a weeknight meal. I guess I’ll just have to keep smoking both!
I hope it helps you out next time when you’re making your choice between Brisket and Tritip!
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