I like to cook Brisket occasionally.... for the challenge. When done perfectly, the flat is OK and the Point is awesome. But if you set it next to a properly cooked tri-tip, the flavor on the tri-tip just blows away the brisket.
The interesting thing is that with a brisket you need to rub, inject, blah, blah. The tri-tip is just a little seasoning and BAM!
So, I know this thread was started by Groundhog, who always likes to throw controversy on the table, but in this case I can see where he is coming from. Kinda like the Brits who say Haggus is a delicacy, when in fact it is just the parts of meat that nobody else would eat
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold,
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
Proud recipient of a TWERK ball certificate