Beef Brisket Or Tri Tip Recipe

Trim and Bring to Room Temperature

Pat the brisket or tri-tip dry with paper towels. Trim excessive fat, leaving a thin fat cap (about 1/8–1/4 inch) on a brisket; for tri-tip remove large hard fat deposits but keep a thin layer. Let the meat sit at room temperature for 30–45 minutes before cooking to promote even cooking.

Make Dry Rub

In a small bowl, combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, cumin, and chili powder. Mix thoroughly so spices are evenly distributed.

Generously coat the meat all over with the olive oil, then rub the dry rub onto the surface, pressing firmly so it adheres. Make sure edges are seasoned. If time allows, wrap in plastic and refrigerate for 2–8 hours or overnight for deeper flavor (bring back to room temp 30–45 minutes before cooking).

Oven Low-and-Slow (preferred for brisket)

Preheat oven to 275°F (135°C). Place the seasoned brisket fat-side up in a roasting pan or Dutch oven. Add 1 cup beef broth, Worcestershire sauce, and apple cider vinegar to the pan (do not submerge the meat; liquid creates steam and drippings). Cover tightly with foil or a lid. Roast until internal temperature reaches 195–205°F (90–96°C) for brisket (about 1 to 1.25 hours per pound) or 130–135°F (54–57°C) for medium tri-tip (about 20–30 minutes per pound). For brisket, check at ~3 hours and then every hour for doneness.

Grill or Smoker Method

Set up grill for indirect medium-low heat (225–275°F / 110–135°C) or use a smoker with mild wood (oak, hickory, apple). Place the meat on the cool side fat-side up. Add a pan with 1 cup beef broth beneath the meat to catch drippings and add moisture. Maintain temperature and smoke until brisket reaches 195–205°F or tri-tip reaches 130–135°F for medium. For tri-tip you can start over direct heat to sear after reaching target internal temp, removing earlier if you prefer a rare/medium-rare finish.

Use an instant-read thermometer in the thickest part (avoid touching bone or fat). For brisket the connective tissue needs to break down — look for thermometer sliding in like softened butter at 195–205°F. For tri-tip target depends on preference: 125–130°F for rare, 135°F for medium.

Rest

When desired internal temperature is reached, remove the meat from heat. Transfer to a cutting board and tent loosely with foil. Rest for at least 20–30 minutes for tri-tip or 45–60 minutes for brisket to allow juices to redistribute (longer for larger brisket).

Slice Properly

For brisket: identify the grain direction of the meat; slice thinly across the grain at a slight angle for tender slices. For tri-tip: locate the two grain directions (tri-tip has a seam); slice across the grain into 1/4-inch to 1/2-inch slices. Use a sharp carving knife and steady strokes.

If desired, melt butter and stir in a tablespoon of pan drippings or strained cooking liquid, then brush lightly over sliced meat. Sprinkle with chopped parsley for color and serve with pan juices or sauce on the side.