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Is Tri-Tip Brisket? Part of a Brisket? The best part of Brisket?

I've yet to tackle a brisket but have cooked one tri-tip. Is was just ok enough to not get jacked about cooking another.

But, I don't have enough mouths to feed to justify buying an entire brisket. That said, I've seen the posts about brisket chile and I'm sure leftovers would make some great enchiladas. 

What would you brisket pro's suggest I do for a first brisket? 

Thanks for you help! 
New Albany, Ohio 

Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited January 2015
    Tri-tip is a completely different part of the animal. Tri-tip is from the sirloin and is much more lean all over.  The brisket has the flat which is lean and the point which is very fatty. The tri-tip can have a fat cap, but in my experience it is mostly hard fat and doesn't really render, so I trim it off anyway. 

    I am far from a brisket pro- but I have tried a flat and for me it wasn't worth it.  If you are gonna do a brisket I would get a packer.  You will most definitely have leftovers but as you already pointed out there are lots of uses for it.  Chili is absolutely awesome or you can just have some sammiches.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • I have never done a whole packer. Just the flats. Turned out great for me. Will have to try a packer. See if I'm missing something
  • I have made packers before with the intention of having a freezer full of leftovers. Leftover brisket is great. So don't worry about having enough mouths to feed. I used to make sure I invited people over whenever I did briskets. Now I prefer not to just so that I can have leftovers for baked beans, chili, sandwiches, nacho dips. The uses go on and on.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • bosco0633
    bosco0633 Posts: 383
    wow I absolutely love tri-tip.  My local butcher up in Canada finally brought them in over the summer, very hard to find up here.  

    I do a traditional santamaria style rub with mine and cook them indirect until an IT of 135, then put it on the hot side and sear it quickly  and pull at 145 IT.  

    It is honestly one of the best cuts of meat that I have had, thin slice and throw on some sandwiches.  

    I hope you give it another try and if you would like to try traditional flavour let me know I will post my santa maria rub recipe
  • Black_Badger
    Black_Badger Posts: 1,182
    Tri-tip is indeed an exceptionally flavorful and delicious cut of beef. That being said, if its cooked incorrectly (overdone way worse than underdone) or cut wrong (with the grain rather than against) it can be sub-par. It almost reminds me of venison in those regards, although clearly the flavor is very different.

    As for a first shot at brisket you may want to consider doing a flat Travis style. This is sort of a hybrid smoke/braise that tends to be much more forgiving than straight smoking for the first attempt. The results are generally excellent and if you want to shred some of the brisket for leftovers (tacos, burritos, enchiladas, especially good in my experience) you're already headed in the right direction.

    Good luck and post whatever you end up doing.

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • SGH
    SGH Posts: 28,791
    You ask are they the same? No sir, they are not. Two totally different subprimals. The brisket is composed of two parts. The pectoralis superficialis and the pectoralis profundus. The ole tri tip is the tensor fasciae latae. What is the best part of the brisket you ask? In my opinion its the pectoralis superficialis by miles.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • THEBuckeye
    THEBuckeye Posts: 4,230
    @SGH

    Is that the flat(fundus) or a packer(ialis)?
    New Albany, Ohio 

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    A packer is made up of both the flat and the point.  Some places sell the point alone but they seem to be rare.  So, typically you have a brisket flat (flat only) or a whole brisket, aka packer brisket, which is the flat and the point.  The point is the pectoralis supercalafragalisticexpialadoshus. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Black_Badger
    Black_Badger Posts: 1,182
    I believe the profundus is the flat and the superficialis is the point. The combination of the two (flat plus point) is called a packer. There's also a big ridge of fat that runs between the two called a deckle.

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • SGH
    SGH Posts: 28,791

    Point-superficialis.

    Flat-profundus.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • logchief
    logchief Posts: 1,415
    Tri-tip is indeed an exceptionally flavorful and delicious cut of beef. That being said, if its cooked incorrectly (overdone way worse than underdone) or cut wrong (with the grain rather than against) it can be sub-par. It almost reminds me of venison in those regards, although clearly the flavor is very different.

    As for a first shot at brisket you may want to consider doing a flat Travis style. This is sort of a hybrid smoke/braise that tends to be much more forgiving than straight smoking for the first attempt. The results are generally excellent and if you want to shred some of the brisket for leftovers (tacos, burritos, enchiladas, especially good in my experience) you're already headed in the right direction.

    Good luck and post whatever you end up doing.

    Cheers -
    B_B
    Got a little more info on Travis style,  I'm like Buckeye, a brisky virgin, but have done loads of tri tip here in CA
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • I see a bump for "How I Do it" coming soon
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • theyolksonyou
    theyolksonyou Posts: 18,458
    Do the brisket, reap the rewards of the brisket chili. Nuff said
  • THEBuckeye
    THEBuckeye Posts: 4,230
    I checked out the Travis Method. Seems more like pot roast kind of cook. 

    I've done a Chuck/Pot Roast in a dutch oven and hot a homer. 

    Leaning to doing a Flat low and slow, tease the neighbors and eat for a week! 
    New Albany, Ohio 

  • Hawg Fan
    Hawg Fan Posts: 1,517
    Leftover brisket makes a great taco. Just add pulled brisket from the point to a soft corn tortilla (soften the corn tortilla in hot oil) and top with pico de gallo or fresh onion, cilantro and lime juice.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX