Brisket or Tri Tip?

Pa_BBQ · Jan 7, 2012

I was thinking about cooking a brisket tomorrow but with a high of 32, will not be hanging outside drinking beer so am considering cooking my first tri tip.

I have never cooked one, but have heard many people claim they are great.

I guess I am asking if you were going to cook for 4 people, and not cooking for the challenge would you cook a Tri Tip or Brisket.

Also would appreciate some links to good Tri Tip threads.

Ron_L · Jan 7, 2012

That depends on how much time and energy I have :-D Both are good and very different. As you know brisket is an investment in time, even if you cook hot and fast, but a tri-tip can be done in as little as 20 -30 minutes.

I season my tri-tip with either Plowboy Bovine Bold or Montreal Steak Seasoning and generally grill it like a steak. If I have a smoker fired up I'll give it some smoke until it hits 115-120 internal and then give it a sear to take it up to 125 - 130.

Brewer · Jan 7, 2012

Tri-Tip with a good Santa Maria seasoning. Purely because this is your first tri-tip cook and you need to know what you've been missing :becky:.

You're going to need at least two tri-tips for four people. I'd recommend 3 so you have a little left over for sammies the next day.

Like Ron said - smoke to 120 degrees then sear over hot coals. I like to take mine to 140 or so and rest for 30 mins. Be careful not to overcook - target medium rare.

colonel00 · Jan 7, 2012

You could always cook the tri-tip like a brisket :tsk:

Seriously though, I would give the tri-tip a whirl. As Ron mentioned, cook indirect or smoke until it gets close to 120* then hit it with high heat to sear. Here is a link to my first tri-tip cook not too long ago.

http://www.bbq-brethren.com/forum/showthread.php?t=121098

Moose · Jan 7, 2012

Since you've never done Tri-Tip, give it a whirl!

Here's a link to a recent tri-tip cook I did:

http://www.bbq-brethren.com/forum/showthread.php?t=120640

I would go indirect, then a final sear just before you pull it. If you like it medium rare, pull it when the internal temp is no higher than 130. Be sure to slice against the grain.

Moose · Jan 7, 2012

colonel00 said:
You could always cook the tri-tip like a brisket :tsk:

:roll:

Let's not open that can of worms again, please. :heh:

landarc · Jan 7, 2012

I smoke tri-tip in a 275F-ish offset heat, simple salt, pepper, garlic powder. citrus peel rub, smoke to 125F/130F internal. No reverse sear needed for me.

tortaboy · Jan 7, 2012

landarc said:
I smoke tri-tip in a 275F-ish offset heat, simple salt, pepper, garlic powder. citrus peel rub, smoke to 125F/130F internal. No reverse sear needed for me.

Sounds like smoking it like a brisket to me.

AustinKnight · Jan 7, 2012

I can get brisket cooked and rested (2hours) all in 7 hours, I've never cooked nor seen a tri-tip anywhere around here but from what I've seen and read on here they look fairly easy to prepare in a few hours if that. Tri-tip would be the easiest to cook if you don't want to make a whole day of it.

el_matt · Jan 7, 2012

Tri-tip, hands down.

Matt

Pa_BBQ · Jan 7, 2012

Thanks guys, if the weather was warmer and less snow would do the brisket but with football going on and going to be too cold to watch outside will do something simpler.

Now its Tri Tip or Ribeye or Prime Rib LOL

Vision · Jan 7, 2012

Tri tip are tender but bland.

el_matt · Jan 7, 2012

Vision said:
Tri tip are tender but bland.

I have to believe you haven't had a proper tri-tip yet. I'll take TT over brisket ANY day of the week.

Matt

BBQ Nuts · Jan 7, 2012

Go for the tri-tip. Quicker than brisket leaving more time to sleep in and watch football on Sunday.

I have 2 resting right now in an Asian style marinade... soy sauce, rice vinegar, sweet chili sauce, brown sugar, honey, garlic and ginger. Smoke with hickory/cherrry until 120 then to 135 over the coals. Foil for 30 minutes then enjoy!

speedrcer1 · Jan 7, 2012

Go with the Tri-tip. Best beef going IMHO.
As a few said, do not overcook. It is a meat that loves the rest after you cook so undercook at least 5-10 degrees.
For my family we go to about 135 and rest.
At comps for the team, I've stopped at 125 and rested for an amazing rare treat.
Seasoning, keep it simple. Santa Maria is great, Montreal is very similar only courser. Go with your taste.
:thumb:

Vision · Jan 7, 2012

el_matt said:
I have to believe you haven't had a proper tri-tip yet. I'll take TT over brisket ANY day of the week.

Matt

I've had a few choice grade and because of this board went out and bought a dry aged prime tri tip. They are mild tasting, a sirloin tip is better.

Brisket or Tri Tip?

Pa_BBQ

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Ron_L

Administrator

Brewer

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colonel00

Quintessential Chatty Farker

Moose

somebody shut me the fark up.

Moose

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landarc

somebody shut me the fark up.

tortaboy

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AustinKnight

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el_matt

Babbling Farker

Pa_BBQ

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Vision

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el_matt

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BBQ Nuts

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speedrcer1

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Vision

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