Tri Tip Brisket Style
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- Опубліковано 23 бер 2022
- Smoked Tri Tip cooked "Brisket Style" on my Outlaw Stick Burner Pit
#tritipbrisketstyle #tritipbrisket #howtobbqright
Brisket Style Tri-Tip Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Wagyu Tri Tip sourced from The Butcher Shoppe bit.ly/TheButc...
- Killer Hogs TX Brisket Rub bit.ly/TXBrisket
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Thermoworks DOT bit.ly/Thermowo...
- Red Handled 12" Brisket Slicer bit.ly/H2QKnife...
I've seen a lot of people smoking tri tip like a brisket. And I've been skeptical...
I personally like to cook my Tri Tips hot and fast (or do a reverse sear) and serve them on the rare - medium rare side- and I love eating tri tips cooked that way! But I thought there was NO WAY a tri tip would cook-up like a brisket. I thought it would be dry, dry dry.... but I was wrong!
Smoking a Tri Tip like a brisket produced some flavorful, juicy meat. Some folks thought it was better than brisket. And it was a lot quicker to cook a tri tip that a whole brisket too.
So would I give up brisket? no. But would I smoke another tri tip like a brisket? YES.
Smoked Tri-Tip - Brisket Style Ingredients:
- 1 Tri-Tip Roast 2.5-3lbs
- 1 Tablespoon Killer Hogs TX Rub
- 1/2 Tablespoon Killer Hogs Hot Rub
Directions:
1. Trim excess fat and sinew from Tri-tip roast and season with a layer of Killer Hogs TX Rub followed by a light layer of Killer Hogs Hot Rub.
2. Prepare smoker for indirect cooking at 275°F using pecan wood. This recipe was cooked on an Outlaw Stick Burning pit but you can use any pit - just keep the temps the same.
3. Place the Tri-tip on the smoker, insert a probe thermometer into the thickest part of the roast and smoke for 2 hours or until the internal temperature reaches 160°F
4. Wrap the tri-tip in pink butcher paper and return to the smoker.
5. Continue to cook until the internal temperature reaches 200°F; at this point remove it from the pit and rest for 20 minutes before slicing against the grain.
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Malcom Reed is a national treasure.
This man needs to be entered into the Mississippi hall of fame
He really is. I don’t cook anything until I looked up if Malcom has a How To: on it
Facts
Amen to that 🙏🏻
Is there a BBQ Hall of Fame? If so this man should be in it because he changed the quality of life for millions of people by upping everyone’s BBQ game.
Malcom you taught me how to grill when I bought my first smoker 5 years ago. I didn’t know anything about smoking and by accident I came across your channel. I’m a HUGE fan and I hope you understand the knowledge I’ve soaked up because of you 🔥
He’s a saint
Same man
Not by accident by gods will
I've done 3 tri-tips since this past fall. My family loves it. Reminds me of brisket flat, just slightly more firm. It's a lot less of a time commitment compared to a brisket, and a perfect size for the 3 of us plus leftovers.
Yeah okay…. Where are you going with this?
Because who cares
@@Grogansweep14 You could have said the same thing to *any* of the other comments on this thread. It's odd that you picked on this guy for making a perfectly normal comment.
@@wjcallihan I thought it was pretty interesting too, just added context to the main video. The angry commenter clearly has some mental issues.
@@Grogansweep14 I felt the exact same way about your comment 🤣
You literally taught me how to grill. And now I’m obsessed with it love it bro!
Same
Been doing my Tri Tips brisket style for several years now. I do ‘em pretty much the same way, but try to pull ‘em at 195*-ish and then cooler rest for at least an hour. I consider them a “mini brisket” because they bring great flavor and similar texture but in a smaller, convenient size. Now that it’s just the wife and me, an 18Lb brisket is just a lot to handle. Tri Tip “brisket” is a game changer.
Why 195° not 200° like he said. Are you finding that it's juicier at 195 than 200
@@DavidPerez-cc3jcI was wondering that too or does it make it pull apart better
Amazing and didn’t take too long compared to overnight slow and low heat. Fascinating to see the versatility of the cut.
Did this recipe March 29. This turned out to be the best meat I’ve ever cooked. Much simpler than brisket. Moist, tasty, melting your mouth. Absolutely delicious! Thank you, Malcom!
Looks great Malcom! I’ve been doing my tri tips like this for a few months now. I buy then untrimmed, cut up the fat and render it down on the smoker to pour over the tri tip when I wrap it (credit to Mad Scientist BBQ for that one.) Salt pepper garlic and smoke is all it needs. I pull at 203 and let it rest at least 30 minutes and it’s amazing eating. Damn close to a brisket and much more practical. We love trisket!
I’ve never been really good at briskets and appreciate those who who do them well. I saw this video and decided to give it a try. Turned out to be just incredible! Planning on doing more of these in the future :-)
Thanks!!!
Malcolm, your facial hair journey has been as epic as your "kitchen table" to "epic bbq right" table journey. I haven't always been here for it, but I'm definitely a fan, brother! Wow!
Smoked my briskets like Malcom just last night. Came out great. It's funny when dinner is so quiet when everybody is enjoying my BBQ'S.
Love you Malcom, keep it up and experiment.
California chiming in....when I first told my friends I was going to cook a Tri-Tip "beyond well done", they were literally flabbergasted.
"What?? NO!!!"
But, after they tasted it, they were hooked.
You could have cooked it to 300° and it would still have been phenomenal. I want you to retest this with a USDA Choice or Prime Tri-Tip.
Good point
Yah, I gotta agree. Love to see how a choice grade turns out.
agreed
Yup. It's so difficult to screw up Tri Tip. So sad more people know about the cut now. It was a lot cheaper when only folks on the West Coast used this cut.
@@cesarsanchez9697 I’m sure this is how places that grew up with brisket felt when people from the West coast starting cooking that cut. Damn internet. Lol
Malcolm is the best meat salesman that has ever existed!
I've been cooking tri-tips like this for years. Much easier than brisket, faster, the entire cut is good unlike a brisket, and the flavor is unreal.
Did you just say there is a bad part of brisket?
@@danshort10 heh point is the best part, that dude crazy
@@danshort10 the only bad part is when you cook it wrong
Malcom your recipes are SPOT ON! I am doing a Brisket (Flat with a little tip) today for our family’s Fourth of July party. 9 lbs on a Pit boss at 225-250. I bought your AP, Texas Brsket and BBQ Rubs. Topped with Montreal Steak rub. Following your recipe: Fat side down, 4 hours then wrapped in butcher paper to 200 degrees. Keep your fingers crossed!
I season tri tip with salt, pepper, garlic general purpose rub. Cook at 250, pull at 145. Slice thin and add salt to taste. Hard to mess up tri tip! Fantastic hidden gem of bbq
Another great video! Love your bbq rubs Malcom! Don’t ever stop!
Also that marbling is just mwah *chefs kiss*
I have done this especially when doing tri tip sandwiches 😁👍🏻😜🤤 Slice thinly and the sandwich melts in your mouth! 🤤🤤 No sauce needed, just your rub, smoke, and the taste of the tri tip. Yummmm…..
Hello malcom, I been smoking my tri tip just like a brisket for years now because well my family can't stand the sight of red or blood in the meat and man I got to tell you even the choice and select tri tip come out fantastic. I like medium rare myself but this is one great piece of meat.
I did this for the first time a few weeks back, I was surprised how good it was, real Smokey, real tender and juicy, great flavor. It's fitting to call this "poor man's brisket"
Just tried this with a tri tip and it was really nice. Shrunk up quite a bit so keep that in mind. 2lb tri tip, 4 hour cook time. Slice folded over and pull apart tender. If your looking for smoked roast beef without the time or money commitment of brisket, this one is a winner. Would be great on a sandwich but sadly there's none left.
Did this recipe yesterday, little did I know my 2.5lb tri tip would have a THREE HOUR stall, it was insane. Even though that happened, we ate a late dinner and it was extremely delicious. Just wanted to give some others a heads up out there about the stall.
Did you try upping the temp that usually helps me get through stalls on briskets. I bring the temp back down when the internal temp rises again.
Malcom! I made this today with Prime tri-tip from Costco. It’s a perfect, perfect substitute for brisket. You’re amazing and I think I should sit and watch every video of yours now. 😀😀😀
I love doing tri tips brisket style. You get the flavor and tenderness of brisket but in half the time or less depending on size and pit temp. I use the leftovers for tri tip cheesesteaks. So good
Say what you want about us Californians but we've been all about tri tips since forever. Tri Tip is the best but one thing y'all need to know is that the grain runs 3 different ways on a tri tip. Cut it accordingly.
I made sirloin tips with gravy with tri tip and it tasted like butter. All that fat dripped off it and made great gravy and the meat was just silky soft and juicy. Underrated slow cook meat.
Tri tip, the pride of California. Thank you, Santa Maria!
I did this today with some pre-marinated Tri Tips I got on sale at the grocery store. Turned out great! Lazy man's brisket FTW! 🏆
I scored a buy one get one free tri tip special about a month ago. I cooked one like a brisket and did a reverse sear on the other. Both were cooked on my BellFab offset. They both turned out amazing!
You make your videos simple and very detailed worth the time to invest in makes life easier for the first timers
Definitely trying this with my next tri-tips. I have a couple American Wagyu tri tips in the freezer right now ready for something different.
Tri tip is our families favorite meat being from California. I bbq ours 2 different ways. I put ours on a top grill for an hour or so and the other way is I wrap it in tin foil and put it on bottom away from the heat and cook it for 4 to 5 hours for a fall apart meat. I use different seasonings and even mustard as a tenderizing flavor. No complaints so far.
I have done two tritip brisket like cooks. They were both outstanding. Now that brisket cost and arm and a leg, only problem is finding tritips her in Michigan. Enjoy all your cooks, keep it up.
Malcolm has been the ultimate pitmaster for decades.
Got this idea from Hey Grill Hey when she posted a video on it last year. Been one of my go to's ever since. Much more manageable for a small dinner for 2 or 3. Great option if you don't have time to do a full brisket. Definitely going to have to give Malcolm's version a try.
Does it turn out even with a “choice” tri-tip? Not sure I can find a wagyu one where I live
@@Poomastafatz I've done it with a choice and it works very well. I add tallow in the wrap to ensure it stays moist too. Not sure if it helps or not... it's the only way I've ever done it.
@@Poomastafatz I have yet to try it with Wagyu but will be doing so after this video. The other times I've done it have been with choice or prime grade and they turned out great.
@@willburley That’s good to know because I have only smoked them (pellet smoker) to a medium at most.
@@Poomastafatz Yes
Such a beefy flavor, tri-tip cooked brisket style are so quick to cook and serve and the flavor is rich, especially if you leave the fat cap omg
Looking good Malcom!!
When I need tips and tricks on smoking meats or anything worth eating off the grill I come to this UA-cam channel! Thanks
I'm doing one right now. This will be my first tri tip and I can't wait to try the result! Thank you kindly for this video.
Great job Master Reed! You are always killing it! Best BBQ show on UA-cam!!!
Just tried this today wit my brotha Ray Peña. Most tender tri-tip I have cooked. Thanks for the great content. Keep it up! ❤️
The best part about this brisket substitute is there is zero trim loss. This weekend I shaved almost 4 pounds off a 17lb packer and ended up with about 8. I've done prime and choice, both are good, just thin slice.
I cook Chuck Roast just like Brisket all the time. It's so dang good brisket style! I like to smoke roughly a 3 lb Prime Chuck Roast at 225 until the bark is good and I'm a little bit passed the stall. Then I wrap it in butcher paper with some beef tallow and a splash of beef stock. Cook it all the way 202 degrees or when it's tender.
Great closing line 🤠!
I'm trying this next time I do a 5 hour rib smoke. Thanks Malcolm. You've helped us all more than you know.
Looks awesome Malcom! Thanks for helping us weekend smokers out!
I will never cook another tri tip the old way . This was great it was like eating the point and flat at the same time . Thank you
Dude, you are the master.
I'm a huge fan. So happy you make the content that you do. Gives me the confidence to try it myself. Thanks!
This was amazing to watch. Being from California all we ate were Tri Tips. Hard to find now in Virginia but this right here I need to try. That looks amazing. Way to go.
thanks for the infro imma do this for thanksgiving tonight!
Love a good trisket.
Did a tri tip 2 years ago at 200 and it was phenomenal topped it with gravy OMG I was hooked and been cooking it the same 👍🏻
What gravy did you use?
Thank you
Malcolm you’re the best man
Hey. Love what you do
Malcolm, I'm surprised you have not done that already. I have been doin that for years. It is awesome.
Incredible work as always brother!
This is great for making tritip sandwiches, sorta do the same thing but on a weber with the snake method and a catch pan to save the drippings.
You know it’s good when Malcolm does it
Just did one yesterday.. Happy with the results!.. Next one will follow your lead with wrapping it..
I've been cooking tri top for years,I've done smoking for my taste 3 hours at 230-250 seems great,then I wrap it for hour comes out excellent,,I due 5-7lbs un trimmed
Dammit Malcom. This is the only way I've made tritip. You're telling everyone my secret. It'd be worse if you told everyone that it's bomb on some Hawaiian rolls with a pickle and a wee bit of Cole slaw
Have you done it on a choice or prime tri-tip? In other words, does it work on a piece of meat that doesn't cost over $100?
Malcolm that beard is looking phenomenal! You’re the BBQ Santa Claus! Bringing us mouth watering videos on a regular! Thank you sir!!!
I do these all the time. Great alternative when you have a small family.
I'm trying this!
Great tip with the paper, the meat looks so juicy!
Good Job!! I've smoking Tri Tip like this for years, I like Tri Tip because a brisket is too much meat for 2 and in Southern California it much easier to find.
Well done Malcolm! Looks incredible! Done two of these. Just like this. I always have your The BBQ Rub on hand. Such good looking cooks on this channel.
Malcom has done it again! Awesome!
The only thing I’d recommend different is wrap in foil and ad some butter. I’ve wrapped them in butcher paper and foil, and the foil is so much better. I wrap my briskets in butcher paper, but tri tip in foil and butter is perfect. Once it’s done, I unwrap it and throw it back on for a few mins to let that bark dry up. I do a 50/50/50 mix of pepper salt and garlic powder.
Malcom, one of my go to cuts is a well-marbled tri-tip. I have had good luck with smoking whole tri-tips. I recently saw several packs of them sliced like steaks at our local Costco. I picked up a pack and am so glad I did. I first grilled two of the steaks like I would a rib-eye and they were great. Next, I used the smaller cuts in a beef and broccoli stir try. The next pack I picked up I sliced the steaks even thinner for fajitas using your tequila-lime marinade. They were awesome. I suggest you doing a video or two on other methods to use tri-tip. I know that from now on, I will be reluctant to use flank or skirt steak for such meals.
Thank you Malcom!!! I’m trying this method this weekend!!!!
Best bbq guy on UA-cam.
Awesome idea I will try it and get back this weekend
I've been waiting for this.... Great job big Malcolm. Looks awesome
Man.... I'm stoked to try this!! I do Tri Tips all the time multiple ways. I love that cut of meat. Definitely going to try this on the Primo XL!! Have done 3 Wagyu Tri's now. They're insanely delicious! Thanks for trying this and making the video. Love all of your videos!!
thanks, ive grilled em med rare for 10 yrs. my first slow smoke ,,yee haww!!
Looks great, gotta try that! Love all your other recipes. You are the man!
Thanks made for some excellent tri tip on my pitboss.
I cook mine in a Weber smokey mountain cooker around 240ish degrees for about 4 hours in the summer and 5 hours during the winter. I'm about 500 feet above sea level. My tri tips turn out perfect. I always want a good layer of fat on them to keep them juicy and flavorful. Garlic salt with parsley and black pepper. Mmmm
Ok I’m doing this on the weekend… thanks as always for the awesome ideas and demos!
Trisket is one of my favorites. Awesome for sammies
Tri-tip is slept on man. You can braise it, roast it, grill it, reverse sear it, anything really, and it always comes out great.
Bought a 4 pack of MS9 Wagyu Tri Tip a year or so ago. It’s very good, but not as epic as I hoped it to be when cooked souls vide, or if I do my standard super secret tri tip recipe lol. I have 1 of 4 left, and that dude is destined for this recipe. Thanks Malcom, you easily make the best BBQ content on the web.
Totally awesome Malcolm! 🔥👊🏻🍻
That is very awesome nice job
Thanks for sharing with us Malcom, that turned out great. Looked juicy and done so the whole family would eat it. Fred.
I've done this myself with a tri tip it turns out pretty darn good
너무 맛있게 보여요 부드럽고 촉촉 당신의 채널을 우연하게 알게 된것이 기뻐요^^
마당에서 한번 해서 먹어봐야겠어요 레시피 고맙습니다^^ 최고!!!
Great work, done a few myself and they are great. Love the hustle on the podcast and everything else happening! 🍻
Make a video on your fav side dishes for bbq
Great alternative way of doing tri-tip. My butcher calls it west coast brisket!
Honestly that looked amazing. Well done
Malcom you are greatness bro. love the channel
Looks dern good!
You are amazing Malcolm.
I am going to try getting one in Australia 🇦🇺
Love your video
Jeff
Awesome video! Been meaning to give this a try myself soon, glad you attempted it before me so I could get some tips.
Appreciate the idea
I am doing this tomorrow......three briskets seasoning right now. Thanks!!!
Malcom you’re my hero I’ll see you in Memphis in a month