Brisket Style Tri-Tip

[bauchjw]

I’ve been wanting to try cooking a Tri-Tip like a Brisket ever since reading about it a while ago. It goes against my instinct, but I came across an older thread here that discussed it at length so I decided to get over my fears and went to my local butcher where I can actually find TT! I was happy I did and my wife, who doesn't like red in her red meat, loved it! Amazing taste, different, not sure if it’ll be standard for me, but worth the occasional fling! I highly recommend a go!

Salt, Pepper, EVOO rub, On pellet pooper with mesquite pellets at 225, pulled at 160 IT, wrapped, back on until IT was 190. Pulled, rest, slice. I think it needed a hair more-on the smoker or didn’t rest enough, but again, my family devoured it and couldn’t stop talking about how good it was.

thank you for your time!

 

[mr_whipple]

Looks tasty! Ball park... how long did it take total to get to 190?

 

[flatbroke]

Looks great. Congrats on the rotator ride

 

[SmokinAl]

Seems like a crazy thing to do, but I guess I will have to give it a try.
I really like TT rare to med/rare.
Al

 

[tx smoker]

That looks amazing!! Very well done and what a gorgeous smoke ring. Not sure I'd go this route as we like ours medium rare but you sure did that cook justice.

Robert

 

[bauchjw]

Looks tasty! Ball park... how long did it take total to get to 190?

Thank you! about 8ish hrs. It took longer that I expected. Not including rest time.

 

[Bearcarver]

Looks Great !! Like.
However since we don't have them around here, I can "Not Make it" that way, just as good as I can "Not Make It" Medium-Rare.

Bear

 

[mr_whipple]

Thank you! about 8ish hrs. It took longer that I expected. Not including rest time.

Thanks! Maybe next weekend I'll try that.

 

[bauchjw]

Looks great. Congrats on the rotator ride

Thank you!

Seems like a crazy thing to do, but I guess I will have to give it a try.
I really like TT rare to med/rare.
Al

It felt crazy doing it, very against all instinct and 20 years of TT on kettle pulling at 120ish IT. Completely different flavor/texture/etc, but well worth a big step out of the TT traditional box!

That looks amazing!! Very well done and what a gorgeous smoke ring. Not sure I'd go this route as we like ours medium rare but you sure did that cook justice.

Thank you Sir, again, rare to medium rare is the only way I’ve ever done it. I lived in SD for over 20 years and TT used to be a staple when it was cheap. I recommend trying it, probably will not be a replacement for the rare to medium, but fun to try. Rare to medium will always be my go to for this cut, but this flavor was outstanding and well worth doing again! I really recommend a go.

 

[HalfSmoked]

Nice job on a different spin on a tri-tip.

Warren

 

[cornman]

That looks awesome! The only bad part is I’m looking at this and it’s still a few hours until dinner !

 

[Texas Cookin']

I have always been a medium rare tri tip kinda guy.I always have to finish my wife's portion off in a hot pan with butter because she wont eat it med rare. This may be best of both worlds. Great job.

 

[fxsales1959]

I have always been a medium rare tri tip kinda guy.I always have to finish my wife's portion off in a hot pan with butter because she wont eat it med rare. This may be best of both worlds. Great job.

Love it. it's become a staple here when we an get it. I did it "reverse sear" on smoke to 130-ish. fired up napoleon
ifrared side burner with cast iron skillet.browned both sides about 3 min each. came out med. rare-ish. it was awesome

 

[WaterRat]

Looks great, I'd love some of that right now! I did one that way a couple years ago and it was delicious... and that's the last time I saw tri-tip around here

 

[bauchjw]

Looks Great !! Like.
However since we don't have them around here, I can "Not Make it" that way, just as good as I can "Not Make It" Medium-Rare.

thank you Bear. I had a hard time finding them here till I stumbled on one butcher who gets direct from the farm. Otherwise it’s impossible to find a legit TT. But, I don’t have a log home so, I think you come out on top!

 

[bauchjw]

That looks awesome! The only bad part is I’m looking at this and it’s still a few hours until dinner !

it isn’t a quick turn!

Nice job on a different spin on a tri-tip.

Thank you Warren. It is a strange journey going against everything I thought I knew about the cut.

I have always been a medium rare tri tip kinda guy.I always have to finish my wife's portion off in a hot pan with butter because she wont eat it med rare. This may be best of both worlds. Great job.

thank you Sir, that sums up my relationship with me, my wife, and red meat exactly. It’s also why this was such a huge hit at home. I don’t know if I’d take it over rare to medium rare TT, but it’s close!

 

[TNJAKE]

I cook alot of tri tip and I been torn on this method for a while now. I have 6 or 7 in the freezer. Guess it's time to take the plunge and see for myself. Yours looks delicious and managed to stay juicy. Nice work bud

 

[bauchjw]

Love it. it's become a staple here when we an get it. I did it "reverse sear" on smoke to 130-ish. fired up napoleon
ifrared side burner with cast iron skillet.browned both sides about 3 min each. came out med. rare-ish. it was awesome

looks great! I’d crush that too!

Looks great, I'd love some of that right now! I did one that way a couple years ago and it was delicious... and that's the last time I saw tri-tip around here

Bummer! It’s strange how that cut of meat is so hard to come by in some places! It’s my favorite mid range red meat to cook by far though! Find a butcher, that’s what I had to do!

 

[GATOR240]

Looks great, nice job!

 

[civilsmoker]

Nice work, it’s always good to try new things for sure! It looked like to kept moisture so I’m sure it was tasty!