To compare Brisket to Tri-tip is like comparing a car to a truck, one is mostly a smooth ride and has a lot of different utility, the other is always going to be a rough ride, and intended for some heavy duty stuff, yet you can enjoy them both, although they are completely different.
Brisket is from the front pectoralis muscle, it protects the more sensitive areas and vitals, so by design it is tough. Being tough Brisket requires cooking methods that are slow with low temp, to have time to work on breaking down the tough connective fibers. In addition usually a lot of doctoring or seasoning is used to get the desired flavors.
Tri-tip is from the bottom sirloin, although tougher than the upper sirloin it will be a easier and quicker to cook and made tender than Brisket. Usually most Tri-tip you can throw on the grill with just salt & pepper and 30 minutes later (depending on thickness) have a super juicy and tasty piece of meat. (Provided you cut on the bias.)
Brisket is a challenge to Q properly smoke and deliver to the table a piece of meat that everyone will enjoy. Tri-tip is simple to either grill or combo smoke & grill, and the desired results can be achieved with very little prep, because simple but proper cooking will be juicy, tender and extremely flavorful, like most quality steaks.
I'm a Calif. dude, who may do 2 or 3 briskets a year, and do easily more than a dozen Tri-tips mostly on the weber kettle, but I now have combo smoke / grilled a few. The cost of a Tri-tip plus the size (usually 2-4 lbs) make it an ideal quick grab item at the market, usually getting you out the door for around $10 with a piece that 4 people will really enjoy.
For convenience and ease Tri-tip.
For a Q challenge although great when done properly Brisket.
One is not better, they are different.