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If you just do a quick glance, you might think a tri tip cut was a really small brisket. It’s pretty easy to confuse tri tip and brisket with one another simply based on how they look.
In fact, are you able to tell whether the image above is tri tip or brisket? It could be mistaken for brisket at a quick glance, but it’s actually smoked tri tip.
Both of these cuts are beef cuts and taste really good, but the similarities kind of end there.
As it turns out, there are quite a few differences between the two. There’s differences from where they come from to how you should cook them, and everywhere in between. Both are still great cuts of meat to work with, but there are certainly pros and cons to each.
In this post, we’ll clear up any confusion between tri tip vs brisket by walking through each cut. We’ll touch on flavor differences, where they come from, how to cook each, and more.
Where Do They Come From?
On the most basic level, tri tip vs brisket differ in the fact that they both come from different parts of the animal.
Tri tip comes from the bottom sirloin of the cow, while brisket comes from the front part of the animal, lust below the chuck portion.
Tri tip is a triangular shaped cut from the bottom sirloin, and is considered a steak. It consists of the tensor fasciae latae muscle. This cut of beef is considered lean and chewy compared to more traditional steak cuts like a porterhouse or t bone, but offers a similar flavor profile.
The brisket is a cut from the breast or lower chest area that includes the superficial and deep pectorals, which are strong muscles that are used to hold up the entire weight of the animal. Because of this, brisket is actually one of the least tender cuts of meat you could end up with. It needs a lot of time cooking low and slow on the somker to turn into juicy and tender BBQ.
Tri Tip vs Brisket
Here’s the first way that tri tip and brisket differ pretty significantly.
A whole tri tip will typically weigh between 3 and 4 pounds. It’s really not a “huge” portion of the animal.
A brisket on the other hand can come out to anywhere between 12 to 20 pounds, which is about 4 or 5 times larger than a tri tip.
Tri tip is a great size for a family or party of 4 to 6, depending on how hungry you are. Brisket is a different story. If you smoke a whole brisket it can feed a small army. If there isn’t a small army to feed, plan on having brisket leftovers for a few days.
When looking at cost, it’s best to compare on a per pound basis. Generally speaking, you can expect to find brisket for around $3-4 per pound, and tri tip for around $6-8 per pound. Obviously prices could vary based on where you live, but the rule of thumb is that tri tip is about twice as expensive per pound than brisket.
There are some practical considerations outside of cost per pound though. We already mentioned that tri tip cuts are typically around 3 pounds, and brisket cuts around 12 pounds or more. That means your total cost of a brisket is going to be higher compared to a tri tip. You’ll obviously be able to feed more people, but it’s certainly something to keep in mind.
The other practical consideration is that with brisket, you have to trim a lot of that weight off. During the fat trimming process, about 30% of the weight of the brisket will be thrown aside.
*Note* If you need help finding the right tools, we’ve written a complete guide that goes over the best brisket knives for slicing and trimming right here.
How to Prepare Each
This is where the differences between tri tip vs brisket really start to come into play.
Tri tip is technically a steak cut and is markedly more tender than a brisket. Also due to the smaller size, tri tip can be grilled with a sear on the outside. You can cook a tri tip on the smoker too though!
One of my favorite things to do with tri tip is to smoke it for around an hour then take it to the grill for a quick reverse sear. Then you just slice it and serve!
With tri tip, the goal is to cook until the center of the meat reaches an internal temperature of 132-135°F. Check out our Santa Maria Tri Tip recipe or pellet grill tri tip recipe next for more on this!
Brisket on the other hand, 100% needs to go on the smoker for low and slow cooking. The superficial and deep pectoral muscles we described earlier are two incredibly tough muscles with lots of connective tissue.
All of that takes a while to break down and result in tenderness and juicyness. Time is your friend when it comes to smoking brisket. With brisket, plan on around an hour and 15 minutes on the smoker per pound when smoking at 225°F.
Technically though, you’ll want to take brisket off the smoker when your smoker probe thermometer measures an internal temperature of 165-170°F. It will take all of that time to get your brisket to a point where it’s tender enough to be tasty.
So when comparing tri tip vs brisket, it’s a much simpler and easier process to cook and cut a tri tip. As such, tri tip is probably the better option for beginners or if you are pinched for time. Brisket, while rewarding when cooked properly, simply requires much more attention and time to cook.
Both of these cuts offer tremendous flavor. Tri tip is more akin to a steak with a flavorful, beefy taste. Even though it’s a pretty lean cut of the animal, it has enough fat content to make it tender and offer a delicious, buttery flavor.
Properly cooked brisket also has a strong beefy flavor but takes things to the next level with a crusty bark and incredibly tender and juicy insides. A properly smoked brisket looks like it’s been burnt to a crisp, but on the inside of the crispy bark you’re treated to delicious, juicy beef.
Of course a brisket is easier to mess up, and if you aren’t careful it can come out dry, chewy, and leathery. If you’re a first time brisket smoker, plan on there being a little bit of a learning curve. But it’s worth it to have the patience and learn how to smoke a brisket!
Tri Tip vs Brisket – Where to Get Them?
One final consideration about tri tip vs brisket is availability. Brisket is widely available – almost every single medium to large sized grocer will carry some sort of brisket option, even if it’s a half brisket. If you have a local butcher, I can almost guarantee that they remain in stock of brisket.
Tri tip on the other hand can be a little harder to find, especially in some areas that aren’t close to bigger cities.
Of course, in this day and age the internet opens up quite a few possibilities. One of our favorite online sellers of beef is Snake River Farms – you can check out our personal experience with them here.
They are a farm to market, family owned business that will deliver some of the highest quality beef you can imagine right to your doorstep. They also happen to offer an American Wagyu Tri-Tip Roast that is out of this world good. Give them a look if you want to try tri tip but can’t get ahold of it at home!
Snake River Farms also delivers brisket – but fair warning, it’s a little pricey compared to your normal grocery store brisket. The flavor is hard to beat!
The absolutely the finest briskets available. Offered in limited quantities, Gold Grade briskets are rich with the highest level of marbling offered by Snake River Farms.
Frequently Asked Questions
If you have ever encountered tri-tip and brisket at a butcher store, then chances are you have probably mistaken them for the same cut of meat. But don’t worry, because you are not the first person who has fallen into this trap.
Meat may look like an easy subject to learn, but the studying process often comes with a lot of trial and error. That is why we have chosen to answer some of your burning questions concerning brisket and tri-tip in the article down below.
So, let’s begin…
Is Tri-Tip And Brisket The Same Thing?
Although tri-tip and brisket may often look indistinguishable from each other, the similarities between the two cuts of meat ends there. Not only is tri-tip and brisket not the same thing, but the two cuts of beef actually come from two different parts of the cow’s body.
Brisket is a dense and lean cut of meat that is taken from the cow’s breast section, which is located under the upper portion of the animal’s ribcage. While tri-tip comes from the opposite side of the cow’s body and is cut from the bottom of part of the sirloin primal.
Both cuts of beef are very different in their composition and consistency, and yet they are both known for their rich and delicious taste, with tri-tip and brisket often being considered the two most flavourful pieces of meat that the cow produces.
Is Brisket Cheaper Than Tri-Tip?
The short and simple answer to this question is on a per-pound basis yes, brisket is often sold at a cheaper price than tri-tip. However, this does not mean that the prices can’t vary depending on certain variables, such as the country or area where you are purchasing the meat from.
When it comes to comparing the cost of both cuts of meat, the most efficient method to use is to compare them using a per pound basis. In basic terms, brisket is commonly sold for around $3-4 per pound, while tri-tip will usually sell for a price of around $6-8 per pound.
Of course, these prices can change depending on the seller, but the rule of thumb states that tri-tip will usually be twice as expensive that a humble cut of brisket.
Is Tri-Tip Tender Or Tough?
Tri-tip is a cut of beef that comes from the back of the cow, where it is taken from a piece of the cow’s body called the sirloin primal. The cut of meat is known for its small size and often comes in a triangular shape, with the beef greatly resembling a cut of sirloin steak.
This striking resemblance is due to the cut of meat coming from the sirloin primal, which essentially makes it a variety of steak. Unlike brisket, which is considered a lean and dense meat, tri-tip is known for its smooth and delicate texture and is beloved for its juicy tenderness.
When it comes to the taste of the meat, tri-tip also bears the same rich and beefy flavour as a cut of steak and can be easily grilled or cooked due to its small size.
Is Tri-Tip The Point Of A Brisket?
As we have previously established, there is very little connection between tri-tip and brisket, besides the animal they come from and their intense set of flavours. Whereas brisket comes from an area located at the front of the cow, just below the animal’s chuck. Tri-tip comes from the back of the cow and is actually a type of steak.
Because the two cuts of meat are separated by geography and biology, there is no way that they can be related, or even be considered as belonging to the same cut of beef. Brisket and tri-tip are two separate cuts of meat and are vastly different in terms of their size, taste, texture and cooking styles.
So if you wish to try either one, you will have to purchase the cuts from your local butcher or grocery store separately.
What Is Tri-Tip Called In The South?
Because tri-tip is often mistaken for brisket or picanha, the meat has been given many names over the decades. In Southern California, the cut of meat is known as the Californian cut and is particularly popular among meat enthusiasts.
The cut of meat has also been called the bottom sirloin cut, a Santa Maria steak, a Newport steak and even poorman’s brisket.
If you are stuck between these two different cuts of beef, I hope this guide has helped you to make your decision! The reward of a well smoked brisket is the best, but tri tip just offers a simpler and easier cooking experience. Which you choose for your next cookout ultimately comes down to your preferences and how much time you can commit.
Looking for more beef knowledge? Check out our article on picanha steak next – which is yet another delicious cut of beef you can prepare at home on the grill!