- Joined Nov 27, 2016
Now I know that brisket is king of the grill. My brother wants me to smoke a brisket for his birthday. But I thought about going with a tri tip what are y'alls opinion?
Yep that.It's his birthday, right?
Do the brisket.
Newbie here. I've been wanting to smoke TT, when you're smoking TT for a couple hours at what temp do you keep it? ThanksI'd do a TT in a heartbeat...maybe 3 or 4. Yeah, brisket is truly a nice treat, but I don't smoke 'em these days if I'm not making burnt ends from the entire point muscle. Nice thing about TT is you don't have to smoke it all night and into the next day to have your smoke fix...a couple of hours and you're there. Slice them cross-grain, nice and thin, and there isn't much that would top them for tenderness...unless you want to match them up against tenderloin...but that wouldn't be a fair comparison because that's in a class all it's own.
Hey Alex. Nice resurrection of an old thread.
The number of TT's I've grilled or smoked number in the four figures. They are best smoked at a low temp of 200-225F until an internal temp of 115-120F, then slap them on a blazing hot grill over gas or charcoal for about 2-3 minutes a side for the reverse sear. A smoked-only TT is pretty anemic looking, but it tastes great. It needs the reverse sear to pretty it up.