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,
UDS with hinged lid, Santa Maria pit
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MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)