1. What is the difference between tri-tip and steak? This is an efficient way to reduce the amount of steam buildup during grilling and helps you seal in moisture to create a juicier final product. He's been working as a freelance journalist for over 15 years now and has a particular interest in food writing, Claims that grilling is the art that he has been learning all his life long and is not planning to stop. Then slice against the grain and serve. Ball tips aren't the same as tri-tips. Its pretty lean, but if you dont cook it right it can end up being really chewy and even unpleasant. The Difference Between Top Round Roast and Chuck Roast. The thing that will really set your meat apart is having a brilliant BBQ rub. (6 Alternatives). Roasts are cut from the steer's chuck, or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. These food delivery companies bring all the quality ingredients you need to make delicious meals straight to your door. Brush the remaining marinades into the beef steak while grilling it. Burnt brisket ends are popular, and simple to create even on a gas cooker like the Weber 46502001 Spirit S-315 LP Gas Grill. Your guide to buying a giant piece of beef for the holidays. Try slicing across the grain of the meat to make each cut more tender and palatable. You can find a 5 to 6-pound brisket flat or a 3 to 4 pounds brisket point. 225 degrees is also a decent temperature to cook tri tip a bit more quickly. Heres everything you need to know about the differences with our BBQ smoking guide. Tri-tip is the 1.5-2.5 pound of beef that originates from the bottom (tip) of the sirloin and weighs between 1.5 and 2.5 pounds. The two cuts are becoming favorites, and there are good reasons for this, but only if youre able to unlock the potential in your smoker or grill. Allow it to rest for some time, and slice and serve it. Youll know the whole tri-tip is cooked when it reaches the internal temperature of 145 degrees [1]. Thiseye round roast with horseradish creamis an excellent example. Here are all the biggest features of tri-tip and brisket: I mentioned that brisket and tri-tip differ in size. Also: top loin roast. Think of us as the neighborhood butcher for modern America. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. 25g PROTEIN 220 CALORIES Grilling Skillet Cooking Stir-Fry Broiling View Sep 23, 2005. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. A leaner roast from the same muscle as the rib roast, toward the animal's butt. Using salt and vinegar with the remaining spices helps tenderize the might. As Gathy points out, "The bigger the roast, the more blood is going to come out of it as it sits in the fridge." Also: top butt. Once in a while, they will be on sale at about $4.99 a. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat. Jerry--. Like the other rump roasts, its best when roasted and thinly sliced; often used in pho and ramen. The beefiness is thus more prominent due to the leanness. Tri-tip is also a less expensive piece of meat than other steaks like ribeye or strip, yet is still tender and has a nice, beefy flavor. But a brisket has a lot more going for it in terms of flavor because of the presence of a crusty bark and incredibly succulent insides. This can take up to a few days if you have a very large cut, so you should place the brisket in the fridge 72 hours before smoking it. Fennel seeds. Generally, fattier roasts come from the animal's forequarter, or front end, Gathy said. 5 Meaty Facts about Tri Tip. This, of course, leaves the roast moist and flavorful after cooking for hours. Season the tri tip with salt and pepper. It typically consists of two major muscles, the superficial and deep pectorals. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. A tri-tip weighs roughly two pounds, which makes it more than a single person feed, but the perfect cut for sharing. Not all are like Conscious Carnivore, which sources its meat from the owner's farm, but any good butcher shop will cut meat to order. The difference, per Butcher Box, is simple: While both hail from the same cut, the steaks are individually sliced from the roast. You can roast it whole or cut it into smaller steaks. The portion of the cow from which pot roast and sirloin tip roast originate is one of the primary differences. If you are charged a higher price per pound for the butcher doing the trimming it will be countered by the weight savings. You can cook the brisket in a number of ways. You can cook it whole or slice it into smaller steaks. The tri-tip is usually a quicker cook, which means that if you dont get up to the desired temperature quickly enough then you can undercook the beef. The picanha has a slightly triangular shape which is one reason it is often confused with a tri tip. Still, buying a brisket pays off for many cooks because you can feed a lot of people. Youll find that flank steak needs marinating if youre planning to cook it well-done. You can use a sharp knife or slicer if you want to make them even narrower or thicker. Both parts of brisket serve different purposes: If youre on a budget, the brisket is the winner. The preferred cut for pot roast, Butcherboxs grass-fedchuck roastis well-marbled but much leaner than its grain-fed counterpart. You can tell that the roast is ready when a thermometer reads 130F when measuring the thickest part of the tri-tip roast. Make sure you use a good brisket knife. Prices for beef tri-tip roast average around $6.50 to $8 per pound, with the average steak weighing anywhere between 1.5 to 2.5 pounds or more. Otherwise, youll have plenty of leftovers. Brisket is a whole different story and can feed your family for several days on end, which means there will be plenty of leftovers for weeks. For example, if youve bought a 12-pound brisket, youll be left with only 9 pounds. What is the difference between a sirloin roast and a sirloin tip roast? All rights reserved. Itll be a little less flavorful but far more tender. 4) Remove from oven and let cool slightly. Lower heat to medium-high and cook for 4-5 minutes or until thoroughly browned. Where it's from: toward the rear, . They're good if you can cut them extremely thin or I cut them into thin steaks, pound them, marinate them and grill for satay. Learn more about our process, Delicious Smoked Brisket Chili Recipe: Get the Most of Leftovers, Italian Dressing Marinade Steak Recipe Fresh and Tasty, Smoked Meatloaf: Pork and Beef Recipe Variations, Skirt Steak vs Flank Steak: The Difference and Cooking Methods, Smoked Turkey Wings: Cooking Advice for Perfect Flavor. The problem with tri tip is they are not cheap. Tri tips taste more like steak with beefy overtones. Ad Choices, All About Beef Roasts, From Chuck to Rump. The main muscle in the tri-tip is the tensor fasciae latae or TFL. Brisket is better slow-cooked than tri-tip. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. Grilled Espresso Tri Tip How you choose each cut ultimately depends on your preferences and the availability of the meat. Youve likely seen tri-tip steak at your local butcher or meat counter and its price is appealing. It takes well to multiple preparations, including grilling, roasting, and searing. Brisket has extensive intramuscular fat marbling and is made . The fat texture is more prominent in a piece of brisket, whereas tri tip is closer to a steak in nature. Vegetable oil or extra virgin olive oil. As the name suggests, a tri tip is a small, triangular cut from the lower part of the sirloin. The tri tip comes from the Bottom Sirloin at the back of the cow while brisket comes from the front of the animal. A tri-tip is a fatty piece of meat with just the right degree of marbling for a perfect balance of flavor and tenderness that is named after its signature triangular shape. You can roast it whole or cut into smaller steaks. Getting a good brisket knife is the best way to ensure that your barbecue smoked beef is perfectly sliced once, Pastrami was originally a means of preserving meat, but is now enjoyed as a meat in its own right. Tri-tip roast is a tender, lean beef cut that gets its name from its triangular shape. Tri-tip comes from the sirloin butt, while the brisket comes from the cows chest region. Tri-tip can be difficult to find despite being one of the lowest costing best-tasting cuts of meat for roasting around. Lower the temperature to medium high or move the tri tip to an area of indirect heat. Season meat with salt, pepper, and any other desired spices. The Best Way to Boil Eggs for Soft Yolks, Firm Yolks, or Any Yolk In-Between. The mild, juicy roast was formerly a rarity to find at the butcher shop, but now its quite popular. It offers similar affordability as flank steak with the potential for better flavor and a softer texture without extensive marinading or tenderizing being necessary. While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they're cut from. With plenty of marbling, this is a juicy and savory roast. Skirt steak, top round, hanger steak, tri-tip, flat iron steak, and top sirloin are all excellent alternatives. It's tapered in shape, the middle being the "center cut." suitable knife to cut through those large brisket cuts of meat. Rib roast. We recommend thisholiday ribeye roast recipefor a real showstopper. The tri-tip comes from the bottom sirloin, and the picanha comes from the top round. We wont rent or sell or spam your email. Chefs use both lean cuts of beef in pot roasts, stews, ground beef, roast beef sandwiches, and more. Cuts from the sirloin are known for their rich flavor and are low in fat. Sirloin Tip vs Tri Tip. ThisHoliday New York strip roastrecipe can be a holiday centerpiece all your guests will remember. In this guide, were comparing tri tip vs brisket. Ham it up, lamb it up, pull out the porchetta or, for maximum impact, get the big beef roast. Heres a step-by-step guide on smoking tri-tip: There are also other tri-tip cooking styles. Clod roast. The beef cut can be traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic. However, the biggest difference between them is in prep and cooking. But you don't know how to cook it -- with or without the fat cap. Its perfect for a variety of grilling purposes and can also be smoked slowly for a delicious flavor. Heres anoven-roasted version, complete with a poblano-lime chimichurri sauce. Also known as: Santa Maria Steak. Serving Suggestions What Is The Difference Between Tri-Tip And Flank Steak? However, it is usually sold in smaller portions, so the price difference isnt that noticeable. Unfortunately, that rendered fat is a potential grill flare-up waiting to happen, so if youre planning on grilling your tri-tip, trimmed is the way to go. Remove from the oven, cover with aluminum foil and rest for 15 minutes. Depends on if you're thinking of a loin or a butt/shoulder roast. Has been grilling for as long as he can remember. Then You Need an Eighth-Sheet Pan. To revisit this recipe, visit My Account, thenView saved recipes. Haul out that nice dark bottle of Shiraz for rich, delicious braising. Cost. This means the entire tri-tip doesnt need to be smoked for half a day. 4. Wrap with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. Tri tap and flank are both used for making steaks and roasting whole. Tri-tip - Wikipedia Once enough time has passed, remove the brisket from the aluminum wrap and start slicing away. Tri-tip is a lean cut of meat that is good for grilling. Smoked brisket tastes similar to chuck roast, as both of these are tough, fatty muscles. Season generously with the spice rub until both sides are completely covered. This is pretty widely the opinion of tri-tip. The latter weighs 3 to 4 pounds on average, and the butcher usually makes smaller portions because of the cuts location and nature. Keep the meat refrigerated in its original wrapping, set inside a large pan that'll catch any seepage. If the price of eggs is tempting you to take things into your own hands (or hens), here's what you need to know first. There are two sorts of muscles, and the grains run in different directions. There are a couple of main differences between the picanha and the tri-tip. Here, well delve into the different pork and beef cuts perfect for roasting that ButcherBox offers, along with the best ways to prepare them and a few recipes to get you started. The Best Nonstick Pans, Tested and Reviewed. Ive been trying out different cooking methods for tri-tip and brisket for years. Remember, the best way to determine how long to cook a tri tip in the oven is, is by using a meat thermometer inserted into the thickest part of the steak. The clod or arm is leaner and a little less expensive than chuck. Tri-tip has more fat and thus more flavor, but its harder to cook. When you purchase a tri tip roast at the market, you will find that most . Tri tip The most popular methods include using an oven, a stovetop, a slow cooker, and of course, smoking on a grill. Its not a super-cheap cut but still more affordable than the tenderloin. (Answered). If the tri-tip isnt trimmed, cut away the silvery membrane thats attached to the meat and the excess fat. Tri-tip is a cut from the bottom sirloin of beef. Because cows dont have collar bones, the brisket does the bulk of the heavy lifting and provides support to 60% of a cows total body weight, hence the tough as nails connective tissue. You can slice it into smaller steaks, or roast it whole for an impressive meal. Roasts arent just made from beef; pork can get in on the action too. Whereas tri tip is a triangle-shaped roast with a decent amount of marbling, the sirloin tip is leaner and benefits from more robust seasoning. 7. These muscles are richly supplied with blood granting them a wonderful taste and succulence but very little fat per se. It comes from the bottom sirloin steak. The top sirloin is cut from the sirloin of the beef and is more tender than the rest of the steak. Sirloin tip roast. Brisket is a cut that comes from the front of the cow, within the lower chest and the pectoral muscles of the cow. The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. Availability. Brisket. The tri-tip has better fat marbling, whereas the picanha has a good rim of fat (fat cap), with less interior marbling. As the name suggests,tri-tip roastis a triangular muscle cut from the cattle. The tri-tip was popularized in California. It is popularized because of its well known flavor and relatively lower fat content. If prepared correctly, though, tri-tip packs a juicy punch rivaling any of the fancier steak selections. Place the tri tip in a well-oiled medium sized cast iron pan (we use olive oil) and pan fry on the stovetop on medium high heat for about 5-7 minutes per side, until each side is lightly browned. Heres amaple-brined pork loin roastto break out for special dinners. His work has appeared in "GX Magazine," "Foundations Magazine" and on (very) late night television. There are two ways you can smoke tri-tip. The jury is still out on which method is better, our advice is to try both methods to make up your own mind. It has much less fat compared to the brisket, and its healthy. Preheat the oven to 375 degrees Fahrenheit. the triangle-shaped section of the loin butt, roast is ready when a thermometer reads 130F, from the frontal area of the rear quarter of a cow, Using salt and vinegar with the remaining spices helps tenderize, How To Fix Pudding That Didnt Set? It is much thicker than a steak. Step 5. Using a meat thermometer can allow you to check the temperature even from afar. ButcherBoxs ribeye roast is breathtakingly marbled and tender after roasting. 1) Preheat oven to 400 degrees Fahrenheit. Expect to pay in the region of $10 to $15 per pound. Thebottomround roastis a leancut from the round primal. This roast is super easy to prepare: Just roast it whole and serve it sliced thick for steaks, or thin for sandwiches. The picanha is rounder than the tri-top which is more triangular. There is perhaps no other cut that offers the amazing midway point of quality between extreme affordability and delectable flavor. Add 2 tablespoons of olive oil or other cooking oil . Preheat the oven to 225 degrees F (110 degrees C). 3. Copyright 2023 ButcherBox. The location of the Brisket and Tri-tip. Yes. Or think of it this way: The most tenderand expensiveroasts come from the parts that move the least (think rib roast and tenderloin). The most affordable way to buy brisket is to purchase the packer cut leaving all of the trimming to the pitmaster. One con of brisket is that it has a lot of fat, leaving you with less usable meat. "It's got the fat, it's got the marbling." Place on a platter and serve. The mild, juicy roast was formerly a rarity to find at the butcher shop, but now it's quite popular. Pro tip: My strong suggestion is to go slowly when trimming the brisket. Expect to pay in the region of $10 to $12 per pound for flank steak. Make sure to leave some fat from the fat cap on it to add flavor and make the brisket juicy and tender, but remove the fat on the underside of the brisket. Opt for a flavorful broth to roast your chuck, and use the leftovers for a delectable sandwich! This one little step is the key to crystal clear stocks. Transfer the tri tip to the oven and cook for 10-15 minutes, or until it reaches the desired level of doneness. The tri-tip roast is the complete roast, situated at the bottom of the sirloin. Tri-tip is largely considered to be the better quality cut of meat between tri-tip and flank steak. This gives brisket more flavor. It's sold as a small roast from the bottom sirloin or it's cut into a steak with three tips. Both brisket and tri-tip possess a strong, naturally beefy flavor. While the fat helps keep the meat moist, it may melt and create problems on the grill with flare-ups. Brisket is significantly more affordable per pound compared to bottom sirloin grilled tri-tip. The tri-tip is approximately 1.5-2.5 pounds from the very bottom tip of the sirloin. Make sure you have a suitable knife to cut through those large brisket cuts of meat. The final result you get from both cuts will depend on the meat quality, so its essential to know where your meat comes from. 4. Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. This is called the stall, and its normal. Flank steak is the least expensive and comes out great when prepared right. Flip tri-tip and cook for 2 more minutes, then transfer to the pre-heated oven. If you wish, you can actually cook it much more slowly until it is falling apart, this will take 4-6 hours, depending on the size of the piece of meat. When you click these and purchase products from it, we may receive a commission. You can also use it in pot roast, but go ahead and add some additional fatlike baconto contrast its leanness. Oven Roasting Stir-Fry Indirect Grilling Smoking Sous Vide View Tri-Tip Steak Boneless and fairly tender with full flavor. This gives the salt enough time to brine the brisket. This tensor fasciae latae muscle assists in balancing the pelvis and extending the hip, which therefore puts it in constant, albeit lightweight to moderate intensity, use. As the name suggests, tri-tip roast is a triangular muscle cut from the cattle. Despite being low on weight, a single pound of tri tip will cost you twice as much as brisket. This leads to extremely tender and well-marbled meat, aka a succulent roast. Preheat a large pan and sear the meat all over, giving it nice color. While most of us call it flank steak, the truth is, its not a steak at all. en.wikipedia.org facebook twitter linkedin reddit pinterest While other barbecue favorites originated in the American south, tri-tip got its start out west. Preparation is vital to ensure that you end up with the ideal end result. Heat oven to 350 degrees. The tri-tip muscle is naturally in a triangular shape within the bottom . There are tons of uses for flank steak. Another difference is their size. Main Differences Between the Picanha and the Tri-Tip The picanha has little marbling but a thick fat cap. You can sear the meat for a few minutes, roast it until its done, or spit roast it on a rotisserie. The tip roast is a triangular piece of beef cut from the bottom tip of the bottom sirloin. Also: arm roast, pot roast. It generally weighs from 1 1/2 to 2 1/2 lbs. guide to learn more. If youve never had tri-tip before, youre not living life to the fullest! Tri-tip roast. Once youve prepped the brisket and let the rub set, its time to smoke. 2. Brisket pays off because youll have plenty of leftovers that you can use to make sandwiches or other recipes. Top Round vs. Bottom Round: What's the Difference? ). The cut comes from the back half of the cow; there is one cut per side of beef, meaning that each cow graciously gives us two tri tips (yeah - math!). A lot of people know that they like one more than the other, but they might not totally understand all of the differences. A flat cut is more expensive than a point cut. Loaded with rich fat and a gorgeous grain,beef brisket is prized by barbecue enthusiasts for low and slow preparations. Preheat oven to 425F. However, because it weighs around 4 pounds per unit, its cheaper than buying a 12-pound brisket. This piece of soft meat is ideal for steak fajitas and can be stir-fried for Chinese recipes. Because they come from completely different areas of the cow, both tri-tips and briskets have differences in their texture, taste, size, and cooking styles. If you succeed in imparting a dark and delicious bark, there's just nothing else quite like it. Tri-tip steak vs tri-tip roast - is there a difference? Today, Ill talk about the biggest differences between these two beef cuts so you can decide the best option for you. Of course, there are many different types of roasts. At this point, you should sear the tri-tip on both sides for about one minute on your grill. Is It Ok For Salmon To Be Pink In The Middle? Despite their names, they are both devoid of any meat or bone. Cook for about 8 to 10 minutes before flipping over and grilling for the same amount of time. The beef cut can be traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic. One rib for every two people is plenty, so let your butcher know how many guests you're feeding and which end of the rib roast you prefer. There are several important differences between tri-tip and brisket, such as the size, cost, flavor, and prep. 2 or 3 cloves of garlic: Peel the garlic and roughly chop each clove into 3 or 4 pieces. Jayden is a lifestyle writer who gathers information and produce valuable content in the form of guides, meat delivery reviews, expert interviews, success stories, and tips about all things meat-related. Make sure to let the tri-tip settle to room temperature before starting your smoker and grill. However, you can take the temperature up to 135 degrees or more if you like your steak medium-rare. This small triangular roast is taken from the top of the sirloin and has "perfect marbling," said Gathy. Salt and pepper. His experience flying Army helicopters makes him fear no deadline. That being said, about 30% of the brisket will be discarded during the smoking process as fat compared to you consuming almost 100% of the tri tip. The tri-tip is famous for its great flavor: tender and lean with little marbling of fat. This is towards the rear of the cow. Strip loin roast. You just need to know what to ask. It also has a strong beef flavor with bark and smoke rings because of the long smoking process. Tri-Tip Simply Recipes. This allows the juices enough time to flow to all corners of the meat. Take the plunge and grab this hidden gem -- it has a huge amount of flavor for a lower price than youd pay for more well-known cuts. Which Is Best Between Tri-Tip Vs. Flank Steak? But there are other less attention-getting roasts, the waifs if you will, that can just as handily steal the spotlight. Seven ribs make up a rib roast, the "creme de la creme," Gathy said. Tri-tip is very popular in restaurants because it is easy to grill and it tastes great. Lets take a closer look at the defining characteristics of tri-tip. You could sear your tri-tip on high heat first to lock the juices in or do this right after theyre smoked. Try slow cooking it with your favorite root veggies, or braising it with sherry and a little mustard. 3) Spread the strips out on a baking sheet and bake for 10 minutes, until they are lightly browned. Youll want to braise or roast your pork butt low and slow to get the most tender and flavorful meat. 5. Picanha steak has a thick fat cap but a small amount of marbling. It may be worthwhile to invest in a beef processor to make precision cuts and prepare the brisket for cooking in a much shorter time. It is also known as a "Triangle Steak," "Bottom Sirloin Steak," or "Santa Maria Steak," and "Newport Steak." Despite being within the sirloin section of the cow, tri tip is a good cut of meat with excellent marbling. Paired with mushrooms, onions, and garlic, the wine . Most importantly, the finished brisket has a richer flavor than the tri-tip, thanks to the longer smoking time. Get recipes, BBQ tips & regular discounts straight to your inbox! Whether you are slowly preparing on a gas grill or you are looking to cook on a charcoal grill, you should keep a steady temperature of around 195F for 6-8 hours. Expect a healthy degree of fattiness, bold beef flavor with buttery richness, and slight chewiness that leaves a sweet, lingering, mineresque meaty taste. Brisket normally look like a large rectangle. A Jewish holiday favorite from the breast area, it consists of the lean flat cut and the fatty point or deckle. Flank steak is firm with a solid fibrous texture. Preheat oven to 425F. Required fields are marked *. ButcherBox delivers 100% grass-fed beef, free range organic chicken and heritage breed pork directly to your door. In a large cast-iron skillet, heat 1 tbsp olive oil over high heat and place tri-tip fat side down. Step 4. We promise! Once the brisket reaches 150 degrees, the temperature will stay the same for several hours. Also: inside round. Though they are cut from the same area of the bottom of the sirloin I don't find balls as tender as tris. Pork buttis one example, commonly used for pulled pork thanks to its rich marbling and ample connective tissue (hello, flavor!). A whole packer brisket has a point that lays on top and the flat. 2023 Cond Nast. These might be considered less special-occasion but, said Gathy, theyre delicious and much more affordable.". Should You Simmer The Spaghetti Sauce Covered Or Uncovered? The sirloin tip, on the other hand, is derived from the round and has a harder and leaner marbling than the round. Its name stems from colonial American butchers stuffing the cut into barrels called butts. Heres asmoky coffee rubbed pulled porkrecipe. The precise location is the triangle-shaped section of the loin butt. Most flank steaks measure roughly 1 foot in length and are about 5 inches wide with 1-inch thickness. The brisket can weigh up to 20 pounds. Set the brisket aside for about one hour to let the juices do their thing. Lets take a closer look at this affordable, low-end piece of beef. This will help the seasoning bind to the meat. Here's a rundown of roasts and some of their aliases, going from a steers front to back. The longer you let it marinate, the better the taste. Both brisket and tri-tip can benefit hugely from a rub, and though the brisket is more likely to end up having a bigger bark for you to enjoy, you can still impart a lot of flavor by using a rub for your brisket the day before. If you can't find any of options, try another uniformly-shaped, lean cut of beef like tri-tip roast, top round roast or bottom round roast (sometimes called rump roast). There are a few vital differences between tri tip and brisket. This steak is usually grilled with simple seasoning over an oak fire on a raised cooking rack. You'll love tri-tip if you like ribeye, sirloin, and other lean steaks. We're a news, analysis, and opinion platform for everything related to the carnivore diet and lifestyle. See our What is Brisket? Heat oven to 350 degrees. When properly cooked and smoked, a brisket will look as if its been burnt to a cinder, but cutting on the inside will reveal a crispy bark that should melt in your mouth. Heavy and flat, its cut from the chest of the cattle, which receives a lot of exercise. Marinading, smoking, broiling, and other extended cooking processes are the best way to cook tri-tip so that it comes out melt-in-your-mouth soft and juicy. Properly smoked brisket looks as if it's been burnt to a cinder, but you'll see a crispy bark on the inside when you cut it. Whether you go with a trimmed cut on the grill or an untrimmed broiling, take special care not to leave any tri-tip on the heat for more than absolutely necessary.