You've spent the last eight (perhaps 12 hours) roasting or smoking a beef brisket ... second cut or the deckle). They can be sold together (a full packer) or separately. The easy way to remember ...

Brisket is a large, boneless cut of beef that comes from the cow's ... Chowhound spoke with an expert to learn the best way to trim your brisket for the perfect flavor and texture.

Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. But it's big in California.

Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes.