Tri-tip is an OK Substitute for Brisket Flat, But NOT a Whole Brisket

If you’re the only one that’s craving brisket, but don’t want to smoke 8-20 lbs of meat, tri-tip can be a decent substitute for brisket flat.

After smoking for 4-5 hours and resting, tri-tip can dry out easily BUT can still be tender.

I’d personally rather smoke and sear it like a steak.

If You’re Smoking Tri-tip like a Brisket, Look for One that is Graded “Prime” or “Waygu”

Tri-tip is a rather lean but tender cut of meat – it comes from the rear legs of the cow, which are heavily exercised.

Being “Prime” or “Waygu” graded simply means it will have more intramuscular fat or “marbling.”

That’s the white striations in the meat, like below:

When smoked, this fat will render and it’s your only hope for keeping the meat juicy after smoking 4-5 hours.

If your tri-tip is Choice grade or below, I’d suggest smoking and searing it instead and finishing at around 130-135F.

This is pretty much the standard practice for tri-tip.

Smoked Trisket’s TASTE is Only a Substitute for Brisket Flat, Not a Whole Brisket

If you’re after brisket point-like taste, tenderness, and texture I would not use a tri-tip.

I’d suggest buying Dino Ribs instead.

Brisket flat is rather lean and has a tendency to dry out, especially towards the edge of the flat.

This sort of description is how I’d describe a smoked tri-tip (Trisket) – it tastes like smoked brisket flat.

Brisket point will have tons of fat, collagen, and connective tissue. When smoked this collagen will gelatinize and result and succulent, tender meat.

This taste is absolutely nothing like smoked tri-tip.

Here’s a few slices from when I smoked a brisket flat (not a whole brisket):

The bottom piece is from the edge which can tend to dry out, the top is from the middle.

It’s more juicy than the tri-tip, but still similar tenderness and taste.

Smoked Tri-tip is FAR LESS of a Time Commitment

If you’re the only one craving brisket flat, it’s far less of a time commitment to smoke 2.5 – 5 lbs of meat that tastes the same as brisket flat.

A tri-tip can weigh anywhere from 2.5 – 5 lbs.

A whole brisket can weigh anywhere from 8-20 lbs.

A tri-tip will take around 5 hours to smoke and reach tenderness and around 1 hour to rest before slicing.

That’s around a 6 hour cook time for brisket flat like meat.

A whole brisket can take 10-12 hours to smoke, another 2 hours to rest OR maybe you’re holding it overnight for eating the next day.

Even a whole brisket flat can take 8 hours to smoke.

Tri-tip is Still MUCH Better When Smoked and Seared Like a Steak

This is the traditional way that tri-tip is eaten – like a steak.

When cooked this way, you get super juicy, tender meat.

You still get smoke flavor and the quick sear prevents it from overcooking.

Technically you’ll get more meat yield at the end too since you didn’t allow it to sweat out all the juices.

This is why a whole brisket will lose around 1/2 it’s weight after smoking for 10-12 hours.

What to Do if Your Tri-tip Dries Out

What I typically do when I smoke tri-tip this way is I’ll wrap with 3 pats of butter on top of the meat.

This butter melts when wrapped and mixes with the juices from the tri-tip.

Simply dunk the slices in this mixture.

OR you can make a quick horseradish dipping sauce and dunk the tri-tip in that.

• 3 tbsp Mayo
• 3 tbsp prepared horseradish
• 1 tsp mustard seed
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp apple cider vinegar

This tends to work well with sandwiches and the meat won’t taste like sawdust.