Okay, so I’ve been wanting to do a proper side-by-side comparison of tri-tip and brisket for ages. You know, really get down to the nitty-gritty and see which one I liked better for different things. So, this weekend, I finally did it!
The Meats
First, I went to my butcher. He is so helpful. I got a nice 2.5-pound tri-tip, and that is untrimmed, and a 4-pound brisket flat, pre-trimmed, for an easy cook. I wanted a smaller brisket because, let’s be real, a whole packer brisket is a commitment, and I will cook for my family.
The Prep
Tri-tip: Super easy. I just made a simple rub with salt, pepper, garlic powder, and a touch of smoked paprika. I applied the rub all over the tri-tip. I am not so good at trimming.
Brisket: Also pretty straightforward. Brisket can handle more, I mean stronger, flavor, so I used the same rub, and added some onion powder and a pinch of cayenne for a little kick. I do not want too spicy.
The Cook
I used my trusty offset smoker for this. I aimed for around 250°F, my favorite tempreture.
- Tri-tip: I put that bad boy on, fat-side up, and just let it go. I spritzed it with some apple cider vinegar a couple of times, just to keep it moist. It took about 2 hours to reach an internal temperature of 135°F (medium-rare, my favorite!).
- Brisket: This one was a longer haul, as expected. I put it in the smoker, fat-side up too. After about 3 hours, I wrapped it in butcher paper – the “Texas crutch” – to help it power through the stall. It ended up taking about 6 hours in total to hit that magical 203°F internal temp. That’s where it gets super tender.
The Rest
Resting is key! Seriously, don’t skip this.
- Tri-tip: I wrapped it in foil and let it rest for about 30 minutes.
- Brisket: I kept it wrapped in the butcher paper and let it rest for a full hour. You want those juices to redistribute, trust me.
The Slice
Tri-tip: Slicing tri-tip can be tricky. You gotta find the grain – it changes direction in the middle. I sliced it against the grain, about ¼ inch * looks good and beautiful.
Brisket: Much easier to slice, the grain is pretty obvious. I went for about ¼ inch slices here too.
The Taste Test!
Finally, the moment of truth!
Tri-tip: Juicy, beefy, and that little bit of smoky flavor was perfect. It’s definitely a leaner cut, so it’s got a bit more chew, but in a good way. My wife loves this most!
Brisket: Oh man, the brisket. So tender, it practically melts in your mouth. The bark (that crispy outer layer) was amazing, and the flavor was just so rich and deep. It’s definitely more of an indulgence. My son ate a lot.
My Conclusion
Honestly, it’s tough to pick a winner, beacuse I am the winner! They’re both great in their own ways. If I’m having a smaller get-together or want something quicker, tri-tip is the way to go. If I want that classic, fall-apart tender, smoky barbecue experience, it has to be brisket. I think I’ll be cooking both of these a lot more often!
It’s fun.
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