Tri Tip Like a Brisket

[sandyut]

My only suggestion would be use a tri tip with a fat cap.

while we have easy access to them here, never seen one with a fat cap.

 

[JIMSMOKES]

while we have easy access to them here, never seen one with a fat cap.

Thin but it helps.

 

[Chris_in_SoCal]

That looks fantastic. What temp do you cook the TT to? Med Rare? Rare?

For me Tri-Tip is always medium rare.

 

[912smoker]

View attachment 707484View attachment 707485
Thin but it helps.

Local WM is the only place around here that offers them with a nice fat cap.

Keith

 

[sandyut]

View attachment 707484View attachment 707485
Thin but it helps.

good lord man! $50!! thats insane!! They are half that much in CO. I cant get my head around that.

 

[JIMSMOKES]

good lord man! $50!! thats insane!! They are half that much in CO. I cant get my head around that.

Yea they are pricy. Small private owned butcher shop only has prime cuts. Only place I've found around here that has them. Also have picanha, hanger, and teres major regularly. So if you want them

 

[Newglide]

Saturdays cook went well tri tip has no fat cap at all

Put the butts on first. Seasoned with spog

After about an hour put the tri tip on

Couple of hours in put in the temp probes. Tri tip starting to get a nice color.

IT reached 160 after about 2 1/2 hours so I pulled and wrapped.

Got a nice smoke ring. Tasted good, nothing like a typical tri tip seared to 135 over coals but not bad. Probably make sandwiches out of the leftovers. I can now say I did a tri tip like a brisket.

 

[Newglide]

Sorry no picks of the butts. Pulled them for family gathering on Sunday. They were a hit.

 

[912smoker]

Sure looks good to me!
Did the family approve of the change up?

Keith

 

[Newglide]

Sure looks good to me!
Did the family approve of the change up?

Keith

They did