A few years back, I bought Weber's Charcoal Grilling book. There was an article about 2 dudes called the Dueling Bubba's, and it showed there version of tri tip, which was prepared like a brisket. Being from NJ, I had never heard of or seen a tri tip. Regardless, it was something that I wanted to try for a long time. Well, I finally found Angus Tri Tips at Restaurant Depot, so I picked some up (an 18 lb. cryovac). In reading all the post on this forum, everyone sung praises of perfectly grilled Tri Tips, and that also intrigued me. I couldn't decide which method to use for my first attempt, so I made them both.
For the brisket style, I followed the Dueling Bubba's recipe exactly. For the grilled, I used olive oil, kosher salt, and black pepper.
Selecting two of the smaller pieces of meat. I think each was probably less than 2 lbs.
Getting ready for the smoker. Slathered in Gulden's mustard and Bubba's rub.
Ready for the grill.
In the smoker.
Grilled indirectly with grilled white asparagus and portabello mushrooms marinated in balsamic vinegar.
Ready to be devoured!
I cannot say how happy I was with this meal. After smoking the Tri Tip, I may never buy brisket again. My wife said that this was the best thing that I ever cooked!
Thanks for talking the time to look!
For the brisket style, I followed the Dueling Bubba's recipe exactly. For the grilled, I used olive oil, kosher salt, and black pepper.
Selecting two of the smaller pieces of meat. I think each was probably less than 2 lbs.
Getting ready for the smoker. Slathered in Gulden's mustard and Bubba's rub.
Ready for the grill.
In the smoker.
Grilled indirectly with grilled white asparagus and portabello mushrooms marinated in balsamic vinegar.
Ready to be devoured!
I cannot say how happy I was with this meal. After smoking the Tri Tip, I may never buy brisket again. My wife said that this was the best thing that I ever cooked!
Thanks for talking the time to look!
