Or maybe try a Tri Tip smoked like a brisket!I wish I could only find the point. I'd do 2 at a time, and vac seal the leftovers.
Keith
Or maybe try a Tri Tip smoked like a brisket!I wish I could only find the point. I'd do 2 at a time, and vac seal the leftovers.
Aldi has them from time to time, they are pre-seasoned though.I wish I could only find the point. I'd do 2 at a time, and vac seal the leftovers.
Done that, and it is good too.Or maybe try a Tri Tip smoked like a brisket!
Keith
Geez I must have been real tired when I typed that - and it is too late to edit!!!My secret is to throw the [EDIT]pointFLAT [/EDIT] out!
Others will be along soon with their schemes for getting the flat to be edible! I am pretty sure that Franklin's in Austin squirts beef tallow (basically - added fat) on their cooked briskets then wraps them in pink butcher paper and holds them at 170-degrees overnight to make the flat edible...
Strangely enough, some folks prefer the flat, but I aint one of them!
Franklin's book is pretty good.
My cook time and temperatures for a standard 10.5 pound packer from Costco - 250 degrees in the smoker for 4.5 hours, wrapped in butcher paper for 3 more hours then confit style in the oven at 200 degrees for 8 to 10 hours drenched in beef tallow. Total cook time typically around 15 hours