[landarc]

At the end of the whole process, I can't say the record is straight, it can be done, it works, at least with an injection. I actually knew that would be the case going in. A tri-tip does have enough of whatever qualitities are necessary, and I am not really sure what those qualities are, to achieve a good result when cooked like a brisket.

I am not really sure I would do it again, I kind of doubt it, simply because I like brisket and can get it. I suppose if I could not find a brisket, this might be an option I would go for. The other question is whether and what role the Butcher's played. I know it makes a difference in brisket, this tri-tip showed the same textural and flavor enhancement that a brisket would. It remains to be considered.