Trisket


 
C

CaseyMcC

TVWBB Member
If anyone hasn't done a brisket style tri tip, I would strongly recommend doing so. It is really fun and is definitely a very worthy sub for real brisket. The biggest caveat I can give is that it is not a cheaper alternative. Per pound, you are likely paying more for tri tip. But you can get the bark and the fall apart fibers in less than half the time. I did 2 different roasts that were pretty obviously from 2 different farms. 1 was very deep red, the other had great marbling. Both turned out great. Pics attached for reference. Again, highly recommended.

Edit: you can tell the difference in the pic of the sliced beef. The marbled one is on top. The redder one is clearer to see on the bottom right.
 

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Tony-Chicago said:
Nice. Which one was tastier. How long, what temp...
Enquiring minds...
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Duh. I missed the important details. Put them on at 9:40 am. It was pretty cold until early afternoon. In the teens, with some wind but not much in the way of gusts. Ran it between 225 and 275 until I wrapped at 2:15 pm, used pink butcher, 1 was at 162 and the other at 159. bumped it up to 275 and it held until 4:35 pm. Rested in a cold oven for an hour.

Used yellow mustard as a binder. Put together my own rub of 2 parts ground black pepper to 1 part kosher salt to 1/3 granulated garlic. Dry brined them over night in only kosher salt and pulled from the fridge to the counter for 2 hours before cooking.
 
I've had Tri-Tip several ways, but never smoked like a brisket. Someday maybe when it's < $10LBS LOL
 
ChuckO said:
I've had Tri-Tip several ways, but never smoked like a brisket. Someday maybe when it's < $10LBS LOL
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Yeah, not exactly cost effective. But I do think this pair were under $10/lbs. I have a local craft butcher shop near by that always has tri tip in their case. I was looking at weight, not overall price. I usually measure my victories by getting out of there for under $100, and was well short of that this trip.
 
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