The Quick Answer
Tri tip is a lean, tender cut from the bottom sirloin that cooks quickly on a hot grill or in a smoker in 30 to 90 minutes. Brisket is a massive, fatty cut from the chest that demands 10 to 16 hours of low-and-slow cooking to break down its connective tissue. Tri tip is beginner-friendly and forgiving. Brisket requires patience and skill but rewards you with complex, tender, intensely flavored meat. Choose tri tip if you want dinner in under two hours. Choose brisket if you're willing to commit to the process.
Where the Cuts Come From
Both cuts are primal regions from the cow, but they sit on completely opposite sides of the animal.