UMAi Tri Tip

[BGKYSmoker]

Well the spanish at Bravo foods call it TT. I say brisket flat?

Going in the UMAi bag.

Going for a 15-20 day dry age.

 

[sawhorseray]

It doesn't look like either one to me. A tritip trimmed that lean would be hard to find over three pounds, 3.5 tops. Where they'd have cut the tail off a tri I believe would have been more square, that end comes to a point. Butchering seems to have got very creative over the years, with flat iron steaks, and 7-bones steaks, etc. It's all marketing, all that counts is if you like when it comes off the cooker, wasn't cheap. RAY

 

[BGKYSmoker]

It doesn't look like either one to me. A tritip trimmed that lean would be hard to find over three pounds, 3.5 tops. Where they'd have cut the tail off a tri I believe would have been more square, that end comes to a point. Butchering seems to have got very creative over the years, with flat iron steaks, and 7-bones steaks, etc. It's all marketing, all that counts is if you like when it comes off the cooker, wasn't cheap. RAY

Yup
Not the TT i used to get in calif

 

[BGKYSmoker]

At 9 days.

 

[pushok2018]

Yeap. Color changed a lot.Is there a reason you don't want to dry a little longer? 45 days?

 

[BGKYSmoker]

Yeap. Color changed a lot.Is there a reason you don't want to dry a little longer? 45 days?

To long for such a small chunk of meat, need fridge space and i'm itchin to try this rub.

 

[pushok2018]

To long for such a small chunk of meat, need fridge space and i'm itchin to try this rub.

Absolutely understandable.... I just found this rub on Amazon and dropped it in my shopping cart. Going to order later today along with other stuff....

 

[HalfSmoked]

Waiting to see the out come here. is this a dry cure?

By the way i was real close to you last week as I traveled down 95 all the way to key west.

Warren

 

[BGKYSmoker]

Waiting to see the out come here. is this a dry cure?

By the way i was real close to you last week as I traveled down 95 all the way to key west.

Warren

you drove right past me

 

[HalfSmoked]

Yup and I was close to Al also went thru Arcadia.

Warren

 

[JckDanls 07]

waiting to see these results... aughta be good

Yup and I was close to Al also went thru Arcadia.

Warren

I'm 45 minutes from Arcadia ...

 

[HalfSmoked]

Keith I may have been closer to you I was in Sarasota for 12 days.

Warren

 

[JckDanls 07]

oh hell yea... Going North (from Sarasota) you come to Bradenton and then Palmetto... were in Palmetto... all 3 are pretty much one big place...

 

[chopsaw]

I say brisket flat?

Sirloin cap with the fat trimmed off . I bet that has fantastic flavor .
Be watching .

 

[clifish]

looks like a picanha with fat cap removed, should be tasty.

 

[BGKYSmoker]

At 19 days dry aged. Out of the UMAi drybag and before trimming.

Going to trim up a bit more. Rub down ightly tomorrow and smoke.

 

[BGKYSmoker]

Turned out pretty good.

 

[chopsaw]

Nice .

 

[Bearcarver]

Yup----I'd Eat It !!
Looks Great, Rick!
Nice Job!
Like.

Bear

 

[HalfSmoked]

Yes sir I think there is a lot of us that would chow down on that. Nice job Rick.

Warren