Noticing the lack of a seam and only a single muscle fibre direction...
I suppose one could cook a tri tip like a brisket, but the question to me would be why would I want to? The tri tip is already a good piece of meat, whereas the brisket benefits from the longer cook and higher finish temp to make it a more tender cut.
I am sure there are other less expensive cuts of meat that are smaller in size that would also be very similar in taste and texture to a brisket when done if cooked in the same manner of a brisket. Why not use one of those instead?
I can get tri tips for $4.99/lb., and if I'm cooking for just the two of us and want something brisket-like it's a perfect size.I suppose one could cook a tri tip like a brisket, but the question to me would be why would I want to?
I am sure there are other less expensive cuts of meat that are smaller in size that would also be very similar in taste and texture to a brisket when done if cooked in the same manner of a brisket. Why not use one of those instead?
Rich,
Here's a link with details on one I did last year:
https://tvwbb.com/showthread.php?68994-Tri-Tip-cooked-like-a-brisket