I would say use Salt and pepper on both cuts. Maybe granulated garlic and onion if you have it but that's as far as I would go for a rub. Tri Tip is best medium rare, medium at the most. Smoke it at 225-250 till you get an internal temp of about 125 then sear it over a super hot grill on all sides. Let it rest for 20-30 minutes then slice and enjoy. You can trim the brisket down and freeze half, shouldn't pose any issues. Cooking it depends on if its a point or flat. Use the search bar at the bottom of the page and you will find more brisket recipes than you will know what to do with. Basically hit it with salt and pepper, smoke it at your preferred temp till the bark looks good, wrap in foil till it probes like butter then lit it rest for an hour wrapped and slice it. Only slice what you need tho. Don't slice then save, that'll make it DRY!!! Good luck!
Originally Posted by cathy L........I just grab my fatties and yank them out.