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Tri tip - Brisket style

3,988 Views | 26 Replies | Last: 3 yr ago by DiskoTroop
ChipFTAC01
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9:56a, 3/28/22
I'm throwing on a few tri tips for some family this afternoon. I normally just cook them to 135 and then do a sear, but I saw this video the other day where he cooked it all the way up to 200 or so.



Anyone ever done a tritip like this?
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ORAggieFan
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9:56a, 3/28/22
Seems like a solution to a problem that doesn't exist.
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Keeper of The Spirits
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9:59a, 3/28/22
For us, Tri tip was meant to be sous vide at 131, with a wood fired sear
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ChipFTAC01
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In reply to ORAggieFan • 10:14a, 3/28/22
ORAggieFan said:
Seems like a solution to a problem that doesn't exist.


Fair, but the bbq done right guy is fatter than me, so I also trust his take.
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kithas
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10:18a, 3/28/22
I've done it and really enjoyed it. Wouldn't go all the way to 200, but maybe low 190s. Makes an easy, yet more expensive, brisket.
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AgNav93
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11:18a, 3/28/22
He was doing a wagyu tri tip though. I'd like to see how it turns out with a choice tri tip.
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DatTallArchitect
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In reply to ChipFTAC01 • 11:31a, 3/28/22
Keep in mind that tri-tip is more lean than brisket
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aTm2004
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In reply to ChipFTAC01 • 1:42p, 3/28/22
ChipFTAC01 said:
ORAggieFan said:
Seems like a solution to a problem that doesn't exist.


Fair, but the bbq done right guy is fatter than me, so I also trust his take.

Dunno man, I did this a few weeks ago and am still in awe. Also, since he's fatter than you, ever think everything tastes good to him?

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TXAG 05
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2:42p, 3/28/22
Don't. Cooking to medium rare is way better.
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tsuag10
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2:44p, 3/28/22
I've smoked Tri tip like brisket several times and I've never been very happy with it. I guess I'm over cooking it and it's always pretty dry and not a lot of flavor.

I really like a sirloin cap aka coulotte for a small cut cooked like brisket.
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ChipFTAC01
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2:45p, 3/28/22
Well if for no other reason than its 245 and the meat is still in the fridge, y'all convinced me to just cook it normal.
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DatTallArchitect
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In reply to ChipFTAC01 • 2:55p, 3/28/22
If you want something smaller to smoke like a brisket, I'd suggest a chuck roast. They have enough fat to render well
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Tailgate88
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In reply to ChipFTAC01 • 4:27p, 3/28/22
ChipFTAC01 said:
ORAggieFan said:
Seems like a solution to a problem that doesn't exist.


Fair, but the bbq done right guy is fatter than me, so I also trust his take.
He probably knows how to do BBQ right, but the right way to cook a tri-tip is to grill it and not overcook it.
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NColoradoAG
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In reply to DatTallArchitect • 5:11p, 3/28/22
DatTallArchitect said:
If you want something smaller to smoke like a brisket, I'd suggest a chuck roast. They have enough fat to render well

This.

I've never done this "tri tip like a brisket" fad I keep seeing and never will.
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schmendeler
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5:29p, 3/28/22
I don't think tritip has nearly enough connective tissue to allow it to survive cooking to 190+.
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ChipFTAC01
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6:49p, 3/28/22
Yeah, when I pulled them out they were way loo lean to cook that long.

Getting close.
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BourbonAg
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8:54p, 3/28/22
I like Picana smoked like a brisket.
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aTm2004
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In reply to ChipFTAC01 • 10:09p, 3/28/22
Well, is it done yet?
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ChipFTAC01
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10:31p, 3/28/22
Was maybe the best tri tip I ever did. Was worried it was gonna be dry, but it was super moist.
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ChipFTAC01
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10:32p, 3/28/22
And most importantly, enough leftovers for steak and eggs for breakfast.
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schmendeler
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In reply to ChipFTAC01 • 10:40p, 3/28/22
Cross section?!
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ChipFTAC01
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11:02p, 3/28/22
Sorry, had a house full and was scrambling.
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aTm2004
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In reply to ChipFTAC01 • 8:32a, 3/29/22
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HTownAg98
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9:34a, 3/29/22
Picanha and tri-tip are best when they're cooked like a steak. If you're wanting to do something like a brisket but is cheaper, do a chuck roast or a neck roll (if you can find it).
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agcrock2005
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1:06p, 3/29/22
What a horrible ending to this thread. Take a damn picture dammit!
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ChipFTAC01
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1:08p, 3/29/22
DiskoTroop
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10:56p, 4/9/22
Broke in my new GMG with a tri tip tonight in the traditional mid rare format but will be doing the other tri tip (Costco two pack) brisket style Monday.

Til then… check this beautiful stuff out.

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