The local butcher saved me an un-trimmed TriTip a few weeks ago that I’ve kept in the freezer. This weekend I decided to cook it using the
SmokinAl
frozen method that’s been fun to see and maybe contribute a different cut of meat to the discussion. My initial intent was to cook it brisket style, but…..chaos rules at my home right now and I had a hard time keeping multiple things on track, from kids painting the carpet because “it’s pretty” to wife “needing” to rearrange guest bedroom, again, I was just happy I ended with an edible meal with some notes to offer you. So, here it goes:
Started with a Really beautiful untrimmed TT frozen:
Salt and Cracked Pepper
Then onto pellet pooper, still frozen, with Oak in gifted Tube and oak in the hopper.
My logic to leave untrimmed was to protect the meat and baste. TT isn’t like a brisket with a massive amount of fat, the “cap” is really pretty thin and in SD I would indirect cook them untrimmed because its not overwhelming fat and adds some great flavor.
Here is where things went sideways a bit. I put it on much later than I wanted. I planned on low heat , 250, but almost 2 hrs in I hadn’t hit IT of 70 yet. My wife wasn’t in the mood for my experiment, so I fired up the Weber with a full chimney, scrapped the brisket style ending, and set for indirect…another oak chunk in the mix.
After that it went pretty quick. I hit an IT of 135 about an hour later…..I lost track of time running from one home event to the next. In between meat and “Honey Do” things I also did some asparagus and grill roasted some garlic for mashed potatoes “Whole 30” friendly.
After a good rest, it looked and smelled incredible. Man, TT is a gift from God!
I did the cut of truth and was a bit disappointed. Where my probes were hit the desired doneness, but the thickness of the frozen meat, and potentially the need to put it into a high heat kettle, made that bullseye of med/well on the outside to the little pink bullseye, but decent smoke ring and you can see that nice thin layer of tasty fat on the bottom that saved this from a real tragedy!
This did taste amazing. The flavor was incredible, it was still very juicy and my daughter and wife crowded around to pick at the slices. My daughter wanted to take a picture…I was cutting up some “Burnt Ends”
And the plate. Whole 30 truffle potatoes came out surprisingly good! If you’re curious let me know and I’ll share the recipe, but used coconut milk and melted ghee instead of butter and milk/sour cream. Asparagus on grill in foil with ghee and Olive Oil.
Long thread, my apologies! The frozen technique worked, but for bigger cuts of meat I would hesitate doing this again, personally. Bouncing from the low to the high heat may have been the problem, just doing high indirect from the beginning may have better results causing a more rapid thaw. I think if I’d stuck with the brisket style this would have been incredible. Most of it was already over done
Should’ve just put the peddle to the metal and rode it out!
All in all great meal, fun experiment! Meat wasn’t ruined, so I’d call it a win!
Thanks for your time!
Jed
SmokinAl
frozen method that’s been fun to see and maybe contribute a different cut of meat to the discussion. My initial intent was to cook it brisket style, but…..chaos rules at my home right now and I had a hard time keeping multiple things on track, from kids painting the carpet because “it’s pretty” to wife “needing” to rearrange guest bedroom, again, I was just happy I ended with an edible meal with some notes to offer you. So, here it goes:Started with a Really beautiful untrimmed TT frozen:
Salt and Cracked Pepper
Then onto pellet pooper, still frozen, with Oak in gifted Tube and oak in the hopper.
My logic to leave untrimmed was to protect the meat and baste. TT isn’t like a brisket with a massive amount of fat, the “cap” is really pretty thin and in SD I would indirect cook them untrimmed because its not overwhelming fat and adds some great flavor.
Here is where things went sideways a bit. I put it on much later than I wanted. I planned on low heat , 250, but almost 2 hrs in I hadn’t hit IT of 70 yet. My wife wasn’t in the mood for my experiment, so I fired up the Weber with a full chimney, scrapped the brisket style ending, and set for indirect…another oak chunk in the mix.
After that it went pretty quick. I hit an IT of 135 about an hour later…..I lost track of time running from one home event to the next. In between meat and “Honey Do” things I also did some asparagus and grill roasted some garlic for mashed potatoes “Whole 30” friendly.
After a good rest, it looked and smelled incredible. Man, TT is a gift from God!
I did the cut of truth and was a bit disappointed. Where my probes were hit the desired doneness, but the thickness of the frozen meat, and potentially the need to put it into a high heat kettle, made that bullseye of med/well on the outside to the little pink bullseye, but decent smoke ring and you can see that nice thin layer of tasty fat on the bottom that saved this from a real tragedy!
This did taste amazing. The flavor was incredible, it was still very juicy and my daughter and wife crowded around to pick at the slices. My daughter wanted to take a picture…I was cutting up some “Burnt Ends”
And the plate. Whole 30 truffle potatoes came out surprisingly good! If you’re curious let me know and I’ll share the recipe, but used coconut milk and melted ghee instead of butter and milk/sour cream. Asparagus on grill in foil with ghee and Olive Oil.
Long thread, my apologies! The frozen technique worked, but for bigger cuts of meat I would hesitate doing this again, personally. Bouncing from the low to the high heat may have been the problem, just doing high indirect from the beginning may have better results causing a more rapid thaw. I think if I’d stuck with the brisket style this would have been incredible. Most of it was already over done
Should’ve just put the peddle to the metal and rode it out!All in all great meal, fun experiment! Meat wasn’t ruined, so I’d call it a win!
Thanks for your time!
Jed
