Brisket Or Tri Tip Recipe

Trim and dry

Trim excess fat to an even 1/4-inch layer on brisket or remove large silver skin from tri-tip. Pat the meat thoroughly dry with paper towels to promote browning.

Bring to room temperature

Let the trimmed roast sit at room temperature for 30–45 minutes before cooking to ensure even cooking throughout.

Combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar (if using) in a small bowl. Stir to blend evenly.

Rub the beef all over with the 2 tablespoons oil, then generously coat with the dry rub mixture, pressing it into the surface so it adheres. Make sure edges are seasoned.

Oven low-and-slow (recommended for brisket) — 3–4 hours

Preheat oven to 275°F (135°C). Place the seasoned brisket fat-side up in a roasting pan or a rimmed baking sheet fitted with a rack. Pour 1 cup beef broth into the bottom of the pan (do not submerge meat). Cover tightly with foil. Roast until an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C) for brisket (or until fork-tender), about 3–4 hours for a 3 lb brisket. For a 3 lb brisket, check at 3 hours.

Grill / reverse-sear method (recommended for tri-tip) — 30–60 minutes

For tri-tip, set up a grill for indirect heat (medium-low) or preheat oven to 275°F for roasting then finish over high heat. Cook tri-tip indirectly until internal temp reaches 115–120°F for medium-rare (about 25–35 minutes depending on size). Then sear over high heat (grill or heavy skillet) 2–3 minutes per side to develop a crust until desired internal temp (125–130°F medium-rare, 135°F medium). Use an instant-read thermometer for accuracy.

If the surface is browning too quickly before the interior is done, loosely tent with foil and reduce heat.

During the last 30 minutes of cooking for brisket (or while searing tri-tip), baste the meat once with remaining oil or melted butter. If using the roasting method, you may spoon pan juices over the top every 20–30 minutes after the first hour to keep the surface moist. Reserve pan juices for serving.

When the meat reaches target temperature, remove from heat and, if desired, brush with the 2 tablespoons butter to add gloss and flavor.

Transfer the cooked beef to a cutting board and tent loosely with foil. Rest for 20–30 minutes (for brisket) or 10–15 minutes (for tri-tip). Resting allows juices to redistribute and makes slicing easier.

For brisket: Slice thinly across the grain. Identify the grain direction (it may change in different parts) and slice perpendicular to it. For tri-tip: find the two muscles separated by a seam; slice thinly across the grain at a slight angle for tender slices.

Arrange slices on a platter, spoon reserved pan juices over top or serve with chimichurri or caramelized onions. Sprinkle chopped parsley if using.