From beef brisket to pork loin roast, theres a variety of pork and beef roasts to throw in the oven. If this is your first time smoking a brisket, try using a salt and pepper combo to get acquainted with the taste. This is what's typically used for deli roast beef. Youll discard about 25% of the brisket weight before you start smoking the brisket. It costs less than a tri-tip. Its very easy to cook and the flavor is unmatched. The two cuts are becoming favorites, and there are good reasons for this, but only if youre able to unlock the potential in your smoker or grill. Seal the cut into a container with the marinade and place it in the fridge for one day. Where it's from: toward the rear, . If you get it wrong, they might be a little bit tough and chewy. But you don't know how to cook it -- with or without the fat cap. The tri-tip is famous for its great flavor: tender and lean with little marbling of fat. Try slow cooking it with your favorite root veggies, or braising it with sherry and a little mustard. Tri-tip steak vs tri-tip roast - is there a difference? ThisHoliday New York strip roastrecipe can be a holiday centerpiece all your guests will remember. When you buy sliced roast beef from the deli, chances are it came from a top round roast. You can wrap it in aluminum foil, so theres less leakage. How to Pull off the Epi Christmas Menu Without a Hitch, the Epicurious team's pick as the roast with the most. If you're going to buy it on a per pound basis, tri-tips can cost twice as much as beef briskets. the triangle-shaped section of the loin butt, roast is ready when a thermometer reads 130F, from the frontal area of the rear quarter of a cow, Using salt and vinegar with the remaining spices helps tenderize, How To Fix Pudding That Didnt Set? Then You Need an Eighth-Sheet Pan. A similar temperature is required, or maybe a little higher. Start by trimming the brisket, making sure to trim it to about fat cap. Get expert tips and tricks for succulent, perfectly seasoned meat dishes. Tri-tips arent usually ordered at restaurants because its too large for one person. Author of numerous, TheBarBec is reader-supported. Not all are like Conscious Carnivore, which sources its meat from the owner's farm, but any good butcher shop will cut meat to order. For example, if youve bought a 12-pound brisket, youll be left with only 9 pounds. The major differences between these two cuts are: Size. Grill then slice across the grain. The picanha is rounder than the tri-top which is more triangular. The name "picanha" is the Brazilian name for the steak and, according to Wikipedia, is related to a pole that ranchers use to help move cattle. You just need to know what to ask. Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); In this article, we explain differences between tri-tip and brisket in taste, cooking methods and many more, Jeremy Bivens is a passionate writer and grilling enthusiast. Haul out that nice dark bottle of Shiraz for rich, delicious braising. You can find a 5 to 6-pound brisket flat or a 3 to 4 pounds brisket point. When trimming, open it up fat side, so you dont run the meat and keep all the juice contained in the bag., - Not Another Cooking Show, YouTube Channel. When it comes to choosing between the best cuts of beef for smoking, its a close call between tri-tip and brisket. Cut from under the spine, along the animal's ribcage, it is tapered in shape with the middle being referred to as the "center cut." This roast, consisting of little-worked . A lot of people know that they like one more than the other, but they might not totally understand all of the differences. In the U.S., the tri-tip is taken fromNAMPcut 185C. Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. Allow the brisket to sit 30 minutes to warm up before applying the rub evenly. It is popularized because of its well known flavor and relatively lower fat content. Once in a while, they will be on sale at about $4.99 a. Just follow a few basic guidelines for the perfect preparation. Once the brisket is defrosted, its trimming time. Pan grilling is possible, but extreme care must be taken to avoid drying out the meat by cooking it for too long. Cook in oven for 25 minutes per pound, or until the internal temperature of the meat reaches 140 degrees Fahrenheit. Heat a pan over medium heat and add olive oil. Which Is Best Between Tri-Tip Vs. Flank Steak? The most affordable way to buy brisket is to purchase the packer cut leaving all of the trimming to the pitmaster. This weeks worth of meals from the PBS star starts with a chile-orange roast chicken that makes fantastic tortas the next day. Either marinade the tri-tip overnight and then oven roast at 10 to 15 minutes per pound or rub it down with your favorite choice of seasoning and grill for 10 minutes per pound after searing for 6 minutes a side until done. It is popularized because of its well known flavor and relatively lower fat content. Start by choosing the right meat: I recommend using large, 1 1/2-inch chunks of beef tri-tip, beef roast or even beef short ribs. What Is Tri-Tip Steak? Also, the cost will go up depending on how many people you plan to feed. very thin, against the grain. Our foolproof method yields perfectly boiled eggs every time. Copyright 2023 ButcherBox. -2 1 yr. ago ? Unlike brisket, tri-tip usually comes trimmed and is smoked in about one hour. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole, "it's the next best thing to a standing rib roast," Gathy said. This makes it rich in connective tissue and thus rich in flavor. Its one of the best cuts for roast beef, especially when prepared low and slow for maximum tenderness and flavor. Remember, the best way to determine how long to cook a tri tip in the oven is, is by using a meat thermometer inserted into the thickest part of the steak. Smoke the brisket for an hour and a half per pound. The tri-tip has a nicer marbling but no fat strip. Whether you go with a trimmed cut on the grill or an untrimmed broiling, take special care not to leave any tri-tip on the heat for more than absolutely necessary. You can roast it whole with a smoky rublike in thisorange nutmeg coulotte roast recipeor slice it against the grain for individual steaks. This builds rich flavor, perfect for braising, smoking, or grilling. Make sure you use a good brisket knife. "It's got the fat, it's got the marbling." It's a complete triangle tri-tip roast cut into individual steaks before cooking. Is It Ok For Salmon To Be Pink In The Middle? These two kinds of meat are cut from different portions of the cow. Youll find that flank steak needs marinating if youre planning to cook it well-done. This gives brisket more flavor. Also: top butt. Into a pan, mix everything except beef tri-tip and sesame seeds. Preheat the oven to 225 degrees F (110 degrees C). 4 Ways To Remove Gamey Taste From Chicken, Triangle Tip, Triangle Steak, Newport Steak, Santa Maria Steak, Triangle Loin Butt Steak, Aiguillette Baronne, Flank Steak, London Broil, Skirt Steak (Incorrect Term Of Reference But Commonly Used), Cut From Bottom Sirloin Subprimal - Extracted From Triangular Shaped Loin Butt Thigh Muscle Location, Cut Of Meat Extracted From Abdominal Muscles, Not True Steak, Tougher Than Rump, More Tender Than Flank, Tougher Than Most Other Steaks Due To Extreme Leanness, Bold Beef Flavor With Buttery Richness And Slight Chewiness And Lingering Sweetness With Iron/Mineral-Like Savory Notes, Bold Beefy Flavor With More Overall Meaty Taste Than Most Steaks, Long Muscle Fibers, Tender Meat, Dense Marbling, Firm But Succulent, Left Whole And Roasted After Overnight Marinating | Rubbed, Seasoned And Roasted After High-Heat Sear, Stir-Fry Meat, Quick Frying, Mariting, Medium-Rare Steaks, Extremely Tough If Cooked As A Steak To Anything More Than Medium, Skirt Steak, Top Round, Hanger Steak, Tri-Tip, Flat Iron Steak, Top Sirloin. Boudin BlancStuffed Turkey Breasts with Chestnuts, The Not-Too-Big, Not-Too-Small Knife I Use Every Day. 4) Remove from oven and let cool slightly. But the easy hack to a great flank steak is good marination. Not familiar with it? Youll want to braise or roast your pork butt low and slow to get the most tender and flavorful meat. Tri tips cost about 8 dollars per pound, while beef briskets cost about 4 dollars per pound. Top round roast. But there are other less attention-getting roasts, the waifs if you will, that can just as handily steal the spotlight. en.wikipedia.org Multiple techniques and recipes can help you cook the ideal steak. From texture to taste, price to the names to look for in-store here is a complete breakdown of tri-tip and flank steak compared. ). 7. What is a tri-tip steak? Tri tip is a triangular-shaped muscle with three tips. Whats the difference between these two cuts of beef? Marinading is great for getting a tender end product. It's one of his favorites, especially for smoking or grilling. It takes much longer to cook brisket because this is a combination of two incredibly tough muscles with a lot of inner connective tissues that need to break down, so the meat becomes tender. Required fields are marked *. The clod or arm is leaner and a little less expensive than chuck. Tri-tip is a cut from the bottom sirloin of beef. If the tri-tip isn't trimmed, cut away the silvery membrane that's attached to the meat and the excess fat. Place the tri tip in a well-oiled medium sized cast iron pan (we use olive oil) and pan fry on the stovetop on medium high heat for about 5-7 minutes per side, until each side is lightly browned. The brisket cut has been popular for some time in smokehouses across America. Pork butt isnt actually a butt, its cut from the shoulder of the pig. This small triangular roast is taken from the top of the sirloin and has "perfect marbling," said Gathy. One con of brisket is that it has a lot of fat, leaving you with less usable meat. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. It is even more affordable than tri-tip. Heres my step-by-step smoking brisket guide: This is the most popular brisket cooking style, but you can also do it in the oven, on a stovetop, slow cooker, or smoke on a grill. Youll need to prepare this roast low and slow to pack in as much flavor and tenderness as possible. While tri-tip is most often prepared on the grill, its also perfect for the roasting cooking method. You have to time the cooking just right otherwise the brisket will come out chewy, dry, and leathery. Always make sure you use a quality meat thermometer to check that the meat has reached at least 145F. This is called the stall, and its normal. A highly-marbled steak, the overall fat content is low, which means it can easily dry out or be tough if overcooked. Here are all the biggest features of tri-tip and brisket: I mentioned that brisket and tri-tip differ in size. Many believe it to be the tastiest cheap cut available. A humble cut from the inside of the animal's back leg, similar to the top sirloin in fat and flavor. This means the entire tri-tip doesnt need to be smoked for half a day. Both pieces of meat are prized for their extraordinary flavor and are among the best cuts to put on your smoker. Let it sit at room temperature while your smoker reaches 250 degrees. A lot of people use a combination of heat flavors like pepper and spices, along with sweetness like apple and sugar, to create the BBQ flavor we all know and love. Here's a rundown of roasts and some of their aliases, going from a steers front to back. The fat melts down to a buttery flavor, and if you cook these cuts right, using a slow cooker or slower setting on a Dyna Glo charcoal grill, you can end up with melt in the mouth beef. Brisket pays off because youll have plenty of leftovers that you can use to make sandwiches or other recipes. The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. It typically consists of two major muscles, the superficial and deep pectorals. That's understandable. Its better to go back and trim more than to trim too much. Whether you are slowly preparing on a gas grill or you are looking to cook on a charcoal grill, you should keep a steady temperature of around 195F for 6-8 hours. If prepared correctly, though, tri-tip packs a juicy punch rivaling any of the fancier steak selections. 1) Preheat oven to 400 degrees Fahrenheit. Once done, grill it. He's been working as a freelance journalist for over 15 years now and has a particular interest in food writing, Claims that grilling is the art that he has been learning all his life long and is not planning to stop. This New Pati Jinich Meal Plan Makes the Most of Leftovers. The Best Nonstick Pans, Tested and Reviewed. Tri-tip is also a less expensive piece of meat than other steaks like ribeye or strip, yet is still tender and has a nice, beefy flavor. Roasts are cut from the steer's chuck, or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. The preferred cut for pot roast, Butcherboxs grass-fedchuck roastis well-marbled but much leaner than its grain-fed counterpart. The mild, juicy roast was formerly a rarity to find at the butcher shop, but now its quite popular. Heavy and flat, its cut from the chest of the cattle, which receives a lot of exercise. Expect a healthy degree of fattiness, bold beef flavor with buttery richness, and slight chewiness that leaves a sweet, lingering, mineresque meaty taste. Flank steaks are lean and tough, with a degree of toughness thats far greater than tri-tip or most other steaks. Remove the meat, get the Traeger to 500 degrees, and sear for approximately four minutes per side. Due to being more sinuous and filled with more fat and connective tissue than its uppermost counterpart cut, tri-tip is extremely affordable. Flank meat is not used for cooking steaks. The top round roast is also called the inside round, owing to the fact that it comes from the inside of the back leg on the steer. Youll ruin the steaks texture if you cut in the direction of the grain. If you can't find any of options, try another uniformly-shaped, lean cut of beef like tri-tip roast, top round roast or bottom round roast (sometimes called rump roast). See our What is Brisket? Your guide to buying a giant piece of beef for the holidays. (DONT! Brisket has extensive intramuscular fat marbling and is made . Generally speaking, though, you may want to cook them whole, especially if you are opting for a recipe from a smoker cookbook! suitable knife to cut through those large brisket cuts of meat. en.wikipedia.org facebook twitter linkedin reddit pinterest It is best to set aside the tri-tip for about 20 minutes. (2 Most Delicious Dishes & Prep Tips), Pellet vs Gas Smokers (7 Biggest Differences), Brisket vs Flank Steak (7 Key Differences & Which Is Better), Pellet vs Electric Smokers (9 Key Differences Explained). The thing that will really set your meat apart is having a brilliant BBQ rub. Today, Ill talk about the biggest differences between these two beef cuts so you can decide the best option for you. What is the difference between tri-tip and steak? Transfer the tri tip to the oven and cook for 10-15 minutes, or until it reaches the desired level of doneness. (Common Rice Pests). Top Round vs. Bottom Round: What's the Difference? Because there are only two tri-tips per cow, the cut is one of the lesser-known steaks. Tri-tip roast is a tender, lean beef cut that gets its name from its triangular shape. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. It also has a strong beef flavor with bark and smoke rings because of the long smoking process. If you are in the market for something that can be cooked more quickly then you might want to go for a tri tip, but both offer you beautiful tender textures and beefy, buttery flavors when prepared well. To counteract this, you will have to slowly cook the brisket over a long period of time giving the connective tissues to break down and gelatinize into tender meat. We promise! We should also say that the price of each of these cuts is dependant on a lot of different things. If you cant rub the meat and store it in the fridge overnight, you can use the rub on the day, but it is less likely to bring out all the flavor. The tri-tip roast is the complete roast, situated at the bottom of the sirloin. Tri-tip can be cut into smaller pieces or steaks, but it is best-left whole. The location of the Brisket and Tri-tip. Let the tri-tip rest for about 20 minutes so the juices redistribute evenly. Most flank steaks measure roughly 1 foot in length and are about 5 inches wide with 1-inch thickness. A tri-tip is beef cut in the shape of a triangle, measuring about 1 inch in thickness, with a tapered tip. 5 Meaty Facts about Tri Tip. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. We won't send you spam. This steak is simply cut pieces of the triangular tri-tip roast, which is why it is also known as triangle steak. Heres anoven-roasted version, complete with a poblano-lime chimichurri sauce. (4 Helpful Tips), Why Are My Eyes Burning After Frying Food? It is probably a good idea to get brisket as it is more affordable, but only if you are prepared to slow cook. Flank steak is the least expensive and comes out great when prepared right. How you choose each cut ultimately depends on your preferences and the availability of the meat. We may earn a commission through products purchased using links on this page. When serving flank meat, make sure to cut the meat against the grain. To make it as tender as possible, season with salt and pepper the day before, then rub it down with your favorite spices before roasting. Season the tri tip with the dry rub, reserving 1 tablespoon for later. When youre done trimming, season the brisket with a rub you prefer. Tender and rich, thecoulotte roastcomes from the sirloin. Undercook and it will be chewy, overcook and it will bewell, chewy! Prices for beef tri-tip roast average around $6.50 to $8 per pound, with the average steak weighing anywhere between 1.5 to 2.5 pounds or more. Ball tips aren't the same as tri-tips. All you need to do is rub all the spices (use pantry spices, nothing out of the ordinary) with olive oil and then let it marinate overnight. 3. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. When properly cooked and smoked, a brisket will look as if its been burnt to a cinder, but cutting on the inside will reveal a crispy bark that should melt in your mouth. Rub the spice mix all over the roast with your hands, making sure to get into every nook and cranny. The top portion of the sirloin subprimal provides top sirloin steaks and the bottom portion provides the tri-tip. This usually takes about 45 minutes to an hour. It offers similar affordability as flank steak with the potential for better flavor and a softer texture without extensive marinading or tenderizing being necessary. Expect a lot of trial and error with multiple rounds of brisket meats before youll overcome that steep learning curve. Once you have applied the seasoning, leave the meat for a few hours (or overnight) to let the flavors properly meld. It needs a long time to get to the ideal tender piece of meat youre probably dreaming of. Tri-tip has more fat and thus more flavor, but its harder to cook. Roasts are cut from the steer's chuck, or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. Try slicing across the grain of the meat to make each cut more tender and palatable. Also: pot roast, chuck roll. 3. Smoking, grilling, oven, slow cooker, you name it, Ive tried it. Both tri-tip and brisket can be smoked. Perfect, The best smoking wood for beef tri-tip, from sweet applewood to deep hickory and mesquite. #2. Tri-tip comes from the sirloin butt, while the brisket comes from the cows chest region. It has much less fat compared to the brisket, and its healthy. Thiseye round roast with horseradish creamis an excellent example. As the name suggests, tri-tip roast is a triangular muscle cut from the cattle. Also: standing rib roast, prime rib. If youre choosing meat for a BBQ or cook out then it all starts with getting the right cuts. That being said, about 30% of the brisket will be discarded during the smoking process as fat compared to you consuming almost 100% of the tri tip. Make sure to leave some fat from the fat cap on it to add flavor and make the brisket juicy and tender, but remove the fat on the underside of the brisket. It's usually the flat cut you're getting when you order brisket, but you can specify the point or the entire "packer's cut" brisket. Conversely, the tougher roasts that take best to braising come from the areas that get the most exercise, like the round. The main difference between tri-tip and brisket is which part of the cow they come from. It is also known as Santa Maria steak since this California town made the tri-tip roast famous at its annual barbecue festival. Think of us as the neighborhood butcher for modern America. These food delivery companies bring all the quality ingredients you need to make delicious meals straight to your door. This, of course, leaves the roast moist and flavorful after cooking for hours. It is usually sold whole, but it can also be cut into individual steaks. Like the other rump roasts, its best when roasted and thinly sliced; often used in pho and ramen. Its similar to the top sirloin roast, lean but flavorful. A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking. Both varieties of beef fall in the same price range, but each offers distinctly different benefits. Both are universally praised because of their juicy and tender flavor profiles, but thats where the similarities end. A thick, fatty sirloin steak is the best substitute for a tri-tip roast. Then slice against the grain and serve. Serving Suggestion Tri-tip can be cut into smaller pieces or steaks, but it is best-left whole. Carnivore Style may contain affiliate links. Tri-tip is expensive because this is a meaty, lean cut. One of the best things about these sorts of low-and-slow cuts is that they can act as blank canvases, you can add so many flavors and do the meat in a variety of different styles, making sure there is a rich buttery basis to the taste. The beefiness is thus more prominent due to the leanness. According to Steak School by Stanbroke, the tri-tip can be purchased both in steak form or in roast form; the roast is great for a crowd, while the steak is good for a person or two. This is because it is closer to a steak in its texture and flavor and you can prepare it without having to put it on for hours and hours. Beef brisket is a great choice if youre entertaining large groups of people. His TV and film production degree from Ball State University taught him how to tell stories. Low in fat, tri-tip steak is one of your healthiest steak options. Tri tip is technically a steak. Most tri-tip roasts weigh in the region of 5 pounds before being trimmed of fat. Tri tips and briskets are considered to be among the best cuts of beef for smoking. The abdominal part of animals is right behind the chest and holds greatly exercised muscles. If you have a frozen brisket, make sure its completely defrosted before cutting the fat cap. Another budget cut from the outside of the back leg. The tri-tip has better fat marbling, whereas the picanha has a good rim of fat (fat cap), with less interior marbling. Using a meat thermometer can allow you to check the temperature even from afar. The tri-tip has a good amount of marbling throughout but is actually quite lean and devoid of any fat caps, so it can be tough if not cooked properly.. Eye of round roast. Youll know the brisket is done when it reaches an internal temperature of 195 degrees [2]. 3) Spread the strips out on a baking sheet and bake for 10 minutes, until they are lightly browned. Tip roast is very marbled and tender compared with other cuts its size, making it extremely flavorful and versatile. Many people are quickly discovering that the tri-tip is a mouthwatering cross between a roast and steak that also happens to be mercifully forgiving when it comes to grilling time. Heat oven to 350 degrees. Stick with a rare or medium rare preparation and youll find this affordable cut of meat to be a juicy choice for any occasion. Roasts arent just made from beef; pork can get in on the action too. What's called the large end of the rib roast (even though physically the ribs are smaller), closer to the chuck, is fattier; it gets leaner as you move toward the "small" (but actually larger) back end, which connects to the strip loin. Theyre a labor of love, and when prepared correctly, theyre rich, savory, and delicious. Smoke the tri-tip for an hour or until it reaches 135 degrees internal temperature. They both have a delicious taste, which is why they are my favorite meats to smoke. You need about 12 or more hours to smoke brisket because fat has to be rendered into collagen. Cook for about 8 to 10 minutes before flipping over and grilling for the same amount of time. Itll feed you for days, at least. For the smoker, you can choose between three types: electric, gas, and wood-fired. Heres amaple-brined pork loin roastto break out for special dinners. Its pretty lean, but if you dont cook it right it can end up being really chewy and even unpleasant. Master meat in the kitchen with our team of meat masters and our three FREE e-books. https://www.kingsford.com/recipes/series/perfect-beef/how-to-grill-tri-tip/, https://www.charbroil.com/how-tos/smoked-brisket-temperature-guide. Flavor. Chefs use both lean cuts of beef in pot roasts, stews, ground beef, roast beef sandwiches, and more. The difference, per Butcher Box, is simple: While both hail from the same cut, the steaks are individually sliced from the roast. To really mix things up, try thisThai coconut and lemongrass bottom rounddish. Un-trimmed, the roast weighs in at a healthy five pounds. This means that careful cooking and expertise are generally needed to cook a tip-tip to perfectly tender. The tri-tip and the picanha come from different parts of the cow. Keep the meat refrigerated in its original wrapping, set inside a large pan that'll catch any seepage. For an electric smoker, toss in your wood chips and set the temperature to between 250 to 270 degrees F. Next up is searing your tri-tip. While other barbecue favorites originated in the American south, tri-tip got its start out west. Learn more about our process, Delicious Smoked Brisket Chili Recipe: Get the Most of Leftovers, Italian Dressing Marinade Steak Recipe Fresh and Tasty, Smoked Meatloaf: Pork and Beef Recipe Variations, Skirt Steak vs Flank Steak: The Difference and Cooking Methods, Smoked Turkey Wings: Cooking Advice for Perfect Flavor. Wrap it in aluminum foil and let the meat rest for an hour so the juices can settle and the fat gelatinize. Cooking Style. Learn all about its flavor, texture, cost, typical uses, where to buy it, and how to cook it in this guide. Once enough time has passed, remove the brisket from the aluminum wrap and start slicing away. However, youll also find it commonly marked as London Broil or incorrectly marked as skirt steak, which is actually a different cut. Make sure to let the tri-tip settle to room temperature before starting your smoker and grill. ButcherBox delivers 100% grass-fed beef, free range organic chicken and heritage breed pork directly to your door. The entire tri-tip is smoked in about an hour, while brisket needs at least 12 hours to finish smoking. Ad Choices, All About Beef Roasts, From Chuck to Rump. As the overall amount of fat in the meat is low, it's a healthful option, and perfect for quick-fired cooking techniques like broiling or grilling. It should be smoked at least 90 minutes per pound at a low internal temperature. It gets its name thanks to its resemblance to beef tenderloin, though its cut from the shoulder of the cattle. The main muscle in the tri-tip is the tensor fasciae latae or TFL. A Jewish holiday favorite from the breast area, it consists of the lean flat cut and the fatty point or deckle. Availability. You can slice it into smaller steaks, or roast it whole for an impressive meal. Directions. Tri-Tip Simply Recipes. Tri-tip is often served grilled or barbecued. What is the difference between a sirloin roast and a sirloin tip roast? It is recommended to cook flank meat on slow heat to achieve the perfect taste. Allow a few hours for the seasoning to meld into the meat. But learning how to properly smoke a piece of brisket is well worth the time and effort. Briskets are slightly more complicated than tri-tips when it comes to grilling.