Anyone try smoking tri-tip to 200+degrees?

[trubludad]

Just wondering if anyone has tried smoking a tri-tip to 200degrees? basically trying to simulate a brisket? I am worried about the lack of not rendering... So im curious on your thoughts.

Thanks!

 

[Rafter H BBQ]

IMO, Tri Tip is a lean cut of meat with very little fat other than most have a fat cap... At least round here they do. No need to worry bout the rendering on a TT ! It's a very lean cut that's much better pulled at IT of round 135-140* ! If a TT was taken to 200* IT, again IMO it'd be dry & crumbly !

Brisket has fat that has to be rendered to be tender, why you take it to IT to near the 200* mark. It's tough til the fat renders !

Hope this explanation helps !

 

[trubludad]

That's what I figured but its good to here from people who have a millions times more knowledge about this stuff then I do.

Thanks!!

 

[themule69]

I'm not seeing it as anything you would want to eat. I bet a hunk of shoe leather would be better.

Happy smoken.

David

 

[Bearcarver]

What Justin & David said---I agree!

Save your long term smoking to over 200° for the cheaper meats that need it.

Bear

 

[timberjet]

If you want a cheaper alternative to Brisket get yourself some Chucky. I'm telling you it's good stuff.