Im a texan living in california, you can do this with the cheapest cut, briskets are extra expensive here, but tri tip is still affortable, been doing this for years, I put salt, pepper, paprika, and herbs and garlic seasoning mix, smoke around 225 to 250 for a few hours really doesnt matter about spikes, take it wrap in foil or butcher paper, toss some butter sometimes if its a little leaner to add fat, and finish in the oven at 225ish for a few more hours and rest. Its not a delicate meat, its very forgiving, long as its lowish and slow, itll turn out great, tri tip is the kind of smoke you can get drunk and itll still be great.
I'm glad you're trying this Cook brother I've done this dozens of times. Choice grade works fine, no brine needed. I knock it out in 5 hours. Wrap with foil, add some beef broth, comes out perfect every time
Tri-tip cooked as a brisket, choice tri-tip (with fat cap and trim points and edges to a thickness consistency and keep a 1/8" or so fat cap) then I usually inject it with tallow season with SPG and set it aside for an hour while I warm the pit. I use either a charcoal gravity or pellet pit (wood pits are just a bit to hot for that little tri-tip).. pre-warm to 230. After I place the tri-tip in a drop the temp to 210-220. Once I hit 175-180 I'll wrap in paper with a helping of tallow. While I'm wrapping the tri-tip I'll raise the pit to 230. After I'm done with the tri-tip I'll put it back on and finish it at 200-203. I'll pull off and counter rest for a couple of hours (170 or so) then set in my warmer at 155 for 6-8 hours.
Done it with a prime grade from our H‑E‑B grocery several times with all the fat trimmed off the surface. Always a good result cooked like a brisket but I usually wrap a bit earlier than I would a brisket and always in foil. Every time it has been good. Much like a tender brisket flat that chews easily and is not dry. I don’t think the expensive meat is necessary or injecting if you are OK with having a good brisket flat style consistency. When you don’t want to wait for a long brisket cook but are ok with having flat style brisket, this is a great choice. Money wise it doesn’t make sense but the small size is convenient.
@@txfieros Right. I believe they started in Victoria. Then spread North, never over running distribution. Store properties are always owned, never leased. Trucking fleet owned, never leased. The Butt family is against taking the company public. Although there is a lot of pressure. I think that would ruin HEB if they did that. They can move strategically now without having to bend over for stock holders.
Same, I absolutely love smoked tritip. Choice is all that’s available near me but they are typically pretty thick and have a 1/4-1/2 inch fatcap that renders beautifully. Some people are too stupid to realize their way is not the only way.
I did it once and injected the Tri tip with wagyu tallow. It turned out great, but I did hear from a couple people that it’s not the proper way to grill Tri tip
I do Chuck Roast like Brisket all the time!! Its always super good and you wont have 10 pounds of left over meat!! A 3 pound thick chuck roast is perfect on a smoker.
Started looking at Tri-tips online and I found one that has the fat cap still attached.. Do you think that would help it in the long run when smoking? More like a brisket with the protective fat?
I’ve been smoking tri-tip like a brisket for well over 30 years. That’s the only way I cook it. Nothing new to me. I’ve never had any problems with it drying out or had to inject it.
I recently did the Tri Tip like a brisket with a choice tri tip. I didn’t want to chance it turning out dry, so I injected it with beef tallow and it turned out great. It was definitely juicy.
With your bring up to 190, wrap, then put it in your holding chest at 150 for many hours, are you wrapping immediately after pulling it off the smoker and immediately putting it in the holding chest, or are you letting the meat rest at all? Cheers!
I've smoked select and choice tri-tips with no problems. It's no necessary to buy prime or wague. The best one I smoked was a Costco seasoned in the bag type. Incredible. It's as good or possibly a little better than traditional brisket. Especially because it doesn't take very long to cook to perfect tenderness. Id recommend a hot and fast type cook for tri-tips and definitely in a sealed bag with the marinade already inside.
@@SmokeTrailsBBQ all the way to 200°. I usually smoke at 250 or 275 to 285 for beef ribs and use your method for holding overnight in the oven lately, which is fantastic by the way. Tri-tip and 6hrs at about 275 or so, being wrapped at color preference, produces an exact copy of a brisket in a fraction of time and money for a family of 4 or so. That's my approach and it's a definite alternative when you don't have time to dedicate to a brisket. Try it out. Try to find a Costco marinated and vacuum sealed piece or marinate and seal yourself for a great piece of meat and quick cook. Pull the temp up to a point that at 3 hrs your color is right and do your wrapping in butcher paper and put back on for the last 2.5hrs. let the last few minutes be for drying and resetting the bark.
I kind of hate smoked trip tip. I love it hot and fast with chimichurri taking it to 135 at most in the fattest parts. You get lots of wellish done part in the thinker parts. It's a good cook out cut.
A trick is to get one with the fat cap still on it, but most of them are trimmed off by the meat cutter. I agree they are generally dry, but a good “single serve” brisket if you need a fix, but a far cry from the real deal. My family’s favorite is reverse seared, but I take it to temp on the smoker to get some extra flavor. Nice work Steve!
Thanks! Yea I like them reverse seared as well. I tried to really keep an open mind with this video though because ALOT of people really like cooking this cut like a brisket.
People commenting and smoking it for a few hours and not bringing it up to full "brisket temp" of 180-190 + are not cooking it like a brisket or doing what he is doing. Just smoking it at a low temp for a few hours can still get it to the 120-130F range that most people want it or maybe they just like their steaks in the more 140-150 medium to well done range. I personally wouldnt want to cook this or picanha this way, even with the super high fat content, this muscle doesnt have the same qualities as a pork shoulder or a brisket that makes it so fatty and tender when cooked at that length of time. Great video, great experiment. cook it how you want people, just understand what the difference is.
Yep I agree, cook it how you want! I'm also kind of confused about how so many people are getting good results smoking this cut like a brisket. Even with a wagyu the results were not amazing. But I have an open mind and respect other people's experiences so I'm willing to be proven wrong.
I smoked a choice one from Walmart like a brisket and it came out awesome. Believe it or not the choice ones by me are really well marbled. I prefer a tri tip medium but i was really surprised how good it was taking it all the way.
That's awesome! Choice is hit or miss. I could get a really crappy lower grade choice that's closer to select or a super well marbled one that's basically prime grade. CAB is a good bet to get an upper grade choice. Alot of experts are recommending CAB or other labels that guarantee their beef is top third of choice for marbling. It's even more confusing because all the grading is from the ribeye and that doesn't always translate exactly to the marbling in the brisket.
Next try it with a picanha or even better a leg of lamb, the lamb is a game changer when cooked to 203 trust me, remember to rest the same as a brisket it’s phenomenal
7:26 I see a lot of liquid on the bottom of that smoker. Does the smoker come with a drain or opening of sort to get those taken out? And was that intentional for steam to circulate or it was accumulated mix of water, fat and everything from a lot of cook?
You mean start at a lower temp to get better bark? It will give you more smoke flavor but i dont get really dark bark with anything unless i take it to 170+.. Tallow injection could be interesting.
I've cooked Prime grade Tri Tip couple times, the dryness compared to a brisket flat. However in my opinion, any beef muscle that can be cooked to medium rare and remain tender, will be wasted if cooked like a brisket. The only reason some cuts such as beef cheeks or briskets are cooked to the extent that they are, is because they would be too tough to eat when cooked to medium rare. I enjoy cooking briskets, but I'll take a grilled medium rare steak any day over a brisket. I realize not every BBQ fan agrees with me on this.
I 100% agree with you. For me, my preference is to cook a steak like a steak. But a lot of people like cooking it like a brisket which I completely respect!
choice grade will give you a better result. it's the collagen that renders to gelatin and not the fat rendering that gives you the tender and "juicy" smoked meat in the end. try pulling it off the smoker at internal temp of 150 then add beef tallow and wrap in foil or paper and return to smoker to finish at 205 internal. rest until 150 internal then slice. wireless meat thermometers that monitor internal and ambient temps will give you the best results
Yeah that looked like a prime tri tip not a wagyu. It was criminally trimmed at the processor as well. Zero fat cap?? Gotta try one with a fat cap instead of the one you did
Might have been from a smaller cow, not sure. It very well could have been equivalent to prime grade. Wagyu isn't a grade - it's just normally alot better marbled than a typical prime grade angus cut of beef (but not always)
Suggestion: Par-smoke a brisket with steam injection to develop the deep bark, cut the brisket into family sized portions, vacuum bag and freeze, then thaw and sous vide to finish the cooking. Curious if it would compare you your home made holding chest.
HEB here in Texas sells them with the fat cap still intact. Why so many other suppliers cut it completely off puzzles me. I've never brisket cooked one, only the reverse sear. But i would imagine fat cap on would make the brisket style way better. Maybe I'll try one one day 🤔
@SmokeTrailsBBQ Well, i finally brisket smoked one. It was a struggle with 105 temp on my covered porch. Took a little longer than i expected. 3 lbs out of the package. Light trim on the "meat" side. Little thin on the long tip end. (Was folded over in the package) Took that off. Scored fat cap. Little mustard and some Goldees brisket rub. 180° for 2 hrs, then bumped up to 225. (Pellet grill) Turned over every 2 hrs for first half of cook. 1 hr turns halfway through, along with some mop. Right at 7 hrs to get it to 200. Then wrapped and held it overnight. If i had been blindfolded, i would tell you i was eating brisket flat. Rendered fat on top was welcomed. Could you smoke just the flat of a brisket and have the same experience? I think so. I can purchase a prime full-packer brisket for $4.00 lb. PrimTri-tip is $8.00 lb. Think I'll stick with the reverse sear method. Lot less time. More of a "steak" flavor. And it shrinks less and goes further. Normally can feed 5 eaters with one Tri-tip. Ate half of this one in one sitting. 😳
@@SmokeTrailsBBQ You should do a side-by-side comparison of brisket, tri tip, and picana. Maybe as a goo, also a rib roast. I know that would be expensive though...and almost criminal to take a rib roast past medium rare.
I did 7 of these on my oklahoma joes for my daughter's 1st birthday last year. The tri tips were nothing special, just costco choice. It ended up being a huge hit.
Tri-tip is a steak, no it’s not a good idea to slow cook. Cook it just like a NY strip, has the flavor of a New York strip, but nearly as tender as a filet mignon.
For me it is just not worth cooking it like a brisket for that long. If I am going to cook that long might as well make a brisket. It’s a lot of time for not a lot of yield.
Make Tri Tip like a brisket? I would rather just make brisket like a brisket. I will continue to make Tri Tip like a steak. Thanks for verifying my suspicions, another great video!
Tri tip looks good but I would respectfully disagree with the slice. The “head” needs to be turned to truly be sliced against the grain. Not trying to be rude, just trying to help.
Im a texan living in california, you can do this with the cheapest cut, briskets are extra expensive here, but tri tip is still affortable, been doing this for years, I put salt, pepper, paprika, and herbs and garlic seasoning mix, smoke around 225 to 250 for a few hours really doesnt matter about spikes, take it wrap in foil or butcher paper, toss some butter sometimes if its a little leaner to add fat, and finish in the oven at 225ish for a few more hours and rest. Its not a delicate meat, its very forgiving, long as its lowish and slow, itll turn out great, tri tip is the kind of smoke you can get drunk and itll still be great.
I'm glad you're trying this Cook brother I've done this dozens of times. Choice grade works fine, no brine needed. I knock it out in 5 hours. Wrap with foil, add some beef broth, comes out perfect every time
Awesome!
this is exactly how I cook my choice grade. I look for packers with a fat cap
you also cut with the grain on the larger end, you need to change the slice at a 90 degree angle on the "thicker" end of the tri tip
Tri-tip cooked as a brisket, choice tri-tip (with fat cap and trim points and edges to a thickness consistency and keep a 1/8" or so fat cap) then I usually inject it with tallow season with SPG and set it aside for an hour while I warm the pit. I use either a charcoal gravity or pellet pit (wood pits are just a bit to hot for that little tri-tip).. pre-warm to 230. After I place the tri-tip in a drop the temp to 210-220. Once I hit 175-180 I'll wrap in paper with a helping of tallow. While I'm wrapping the tri-tip I'll raise the pit to 230. After I'm done with the tri-tip I'll put it back on and finish it at 200-203. I'll pull off and counter rest for a couple of hours (170 or so) then set in my warmer at 155 for 6-8 hours.
Nice method!
Done it with a prime grade from our H‑E‑B grocery several times with all the fat trimmed off the surface. Always a good result cooked like a brisket but I usually wrap a bit earlier than I would a brisket and always in foil. Every time it has been good. Much like a tender brisket flat that chews easily and is not dry. I don’t think the expensive meat is necessary or injecting if you are OK with having a good brisket flat style consistency. When you don’t want to wait for a long brisket cook but are ok with having flat style brisket, this is a great choice. Money wise it doesn’t make sense but the small size is convenient.
Heb! 🙌🤠
Makes sense!
HEB = Texas. Pretty much just south of Dallas, as they don't want to range too far from their main distribution warehouse in San Antonio.
@@mefobills279 it’s the only “large” grocery store chain in Brownsville, we have 4. Not counting Walmart since it’s not just grocery.
@@txfieros Right. I believe they started in Victoria. Then spread North, never over running distribution. Store properties are always owned, never leased. Trucking fleet owned, never leased. The Butt family is against taking the company public. Although there is a lot of pressure. I think that would ruin HEB if they did that. They can move strategically now without having to bend over for stock holders.
I do this frequently, and the tri tip always turned out amazing and tender.
That's great!
I did this and posted online in a couple groups and got absolutely ROASTED saying I'm doing it wrong. It tasted amazing. Nothing wrong about that.
People have their opinions. If it tasted good you're doing something right!
Same, I absolutely love smoked tritip. Choice is all that’s available near me but they are typically pretty thick and have a 1/4-1/2 inch fatcap that renders beautifully. Some people are too stupid to realize their way is not the only way.
I did it once and injected the Tri tip with wagyu tallow. It turned out great, but I did hear from a couple people that it’s not the proper way to grill Tri tip
I do Chuck Roast like Brisket all the time!! Its always super good and you wont have 10 pounds of left over meat!! A 3 pound thick chuck roast is perfect on a smoker.
Love a chuck roast!
I’ve done this for the last 3 years and it’s always great
Nice!
I love trisket
haha
Started looking at Tri-tips online and I found one that has the fat cap still attached.. Do you think that would help it in the long run when smoking? More like a brisket with the protective fat?
Yes!
I’ve been smoking tri-tip like a brisket for well over 30 years. That’s the only way I cook it. Nothing new to me. I’ve never had any problems with it drying out or had to inject it.
That seasoning is great with a little melted butter on green beans.
I usually cook tri tip hot and fast over charcoal. Definitely wanna try this method with the right cut
I did this with a choice tri-tip with no brine, and it turned out fantastic. Tasted like brisket.
Awesome!
I have a question, how long could I hold a brisket in my over set at 170, and should I. It’s the lowest my oven will go
About 6 hours max
I dry brine mine overnight..simple rub. Wrap with tallow at 170. Ride it to 200. Untrimmed choice works fine for me. Do this a few times per month.
I recently did the Tri Tip like a brisket with a choice tri tip. I didn’t want to chance it turning out dry, so I injected it with beef tallow and it turned out great. It was definitely juicy.
Great tip!
over open fire, thin sliced on a fresh made sourdough roll, a little sauce if you want. grew up eating those from Redding French Bakery
Sounds delicious!
With your bring up to 190, wrap, then put it in your holding chest at 150 for many hours, are you wrapping immediately after pulling it off the smoker and immediately putting it in the holding chest, or are you letting the meat rest at all? Cheers!
I put it right in the holding chest
I've smoked select and choice tri-tips with no problems. It's no necessary to buy prime or wague. The best one I smoked was a Costco seasoned in the bag type. Incredible. It's as good or possibly a little better than traditional brisket. Especially because it doesn't take very long to cook to perfect tenderness. Id recommend a hot and fast type cook for tri-tips and definitely in a sealed bag with the marinade already inside.
Are you taking them all the way to 200+ to finish or just smoking them and reverse searing to medium rare?
@@SmokeTrailsBBQ all the way to 200°. I usually smoke at 250 or 275 to 285 for beef ribs and use your method for holding overnight in the oven lately, which is fantastic by the way. Tri-tip and 6hrs at about 275 or so, being wrapped at color preference, produces an exact copy of a brisket in a fraction of time and money for a family of 4 or so. That's my approach and it's a definite alternative when you don't have time to dedicate to a brisket. Try it out. Try to find a Costco marinated and vacuum sealed piece or marinate and seal yourself for a great piece of meat and quick cook. Pull the temp up to a point that at 3 hrs your color is right and do your wrapping in butcher paper and put back on for the last 2.5hrs. let the last few minutes be for drying and resetting the bark.
I smoke a lot of Costco prime tri tips. Always smoke them like a brisket but only go out to 190-195 injection helps
I need to try a costco tri tip next!
That is a badass cutting board
Dalstrong. Love it
I kind of hate smoked trip tip. I love it hot and fast with chimichurri taking it to 135 at most in the fattest parts. You get lots of wellish done part in the thinker parts. It's a good cook out cut.
Yea I like it better just like a normal grilled steak.
hey bro .. why dont you make a live video of the whole cook of a brisket . one vid of 12 hours 😊 would be awesome
Gonna try it tomorrow in our indoor smoker. Pink B!
A trick is to get one with the fat cap still on it, but most of them are trimmed off by the meat cutter. I agree they are generally dry, but a good “single serve” brisket if you need a fix, but a far cry from the real deal.
My family’s favorite is reverse seared, but I take it to temp on the smoker to get some extra flavor.
Nice work Steve!
Thanks! Yea I like them reverse seared as well. I tried to really keep an open mind with this video though because ALOT of people really like cooking this cut like a brisket.
This would be a perfect experiment for confit, like how Leroy and Lewis cook their beef cheeks.
Yea great idea!
People commenting and smoking it for a few hours and not bringing it up to full "brisket temp" of 180-190 + are not cooking it like a brisket or doing what he is doing. Just smoking it at a low temp for a few hours can still get it to the 120-130F range that most people want it or maybe they just like their steaks in the more 140-150 medium to well done range. I personally wouldnt want to cook this or picanha this way, even with the super high fat content, this muscle doesnt have the same qualities as a pork shoulder or a brisket that makes it so fatty and tender when cooked at that length of time.
Great video, great experiment. cook it how you want people, just understand what the difference is.
Yep I agree, cook it how you want! I'm also kind of confused about how so many people are getting good results smoking this cut like a brisket. Even with a wagyu the results were not amazing. But I have an open mind and respect other people's experiences so I'm willing to be proven wrong.
I smoked a choice one from Walmart like a brisket and it came out awesome. Believe it or not the choice ones by me are really well marbled. I prefer a tri tip medium but i was really surprised how good it was taking it all the way.
That's awesome! Choice is hit or miss. I could get a really crappy lower grade choice that's closer to select or a super well marbled one that's basically prime grade. CAB is a good bet to get an upper grade choice. Alot of experts are recommending CAB or other labels that guarantee their beef is top third of choice for marbling. It's even more confusing because all the grading is from the ribeye and that doesn't always translate exactly to the marbling in the brisket.
I would do it in foil boat while cooking
great idea!
Next try it with a picanha or even better a leg of lamb, the lamb is a game changer when cooked to 203 trust me, remember to rest the same as a brisket it’s phenomenal
Never cooked lamb so that could be a fun one!
7:26 I see a lot of liquid on the bottom of that smoker. Does the smoker come with a drain or opening of sort to get those taken out? And was that intentional for steam to circulate or it was accumulated mix of water, fat and everything from a lot of cook?
It drains out of a hole into a little bucket
Would freezing or par-freezing with a target of 132°F get you there? Or maybe injection of tallow for a regular tri-tip work?
You mean start at a lower temp to get better bark? It will give you more smoke flavor but i dont get really dark bark with anything unless i take it to 170+.. Tallow injection could be interesting.
Did one over a month ago and loved it
That's great!
Another congradulations on reaching 90k subscribers.Watching from Kumasi Ghanda. DAD
Watching from Amsterdam Airport
Thanks Dad!
Ive been doing this for years. 225 for 3-4 hours works great depending on the marbling/size.
Is that just to medium rare though?
I've cooked Prime grade Tri Tip couple times, the dryness compared to a brisket flat. However in my opinion, any beef muscle that can be cooked to medium rare and remain tender, will be wasted if cooked like a brisket. The only reason some cuts such as beef cheeks or briskets are cooked to the extent that they are, is because they would be too tough to eat when cooked to medium rare. I enjoy cooking briskets, but I'll take a grilled medium rare steak any day over a brisket. I realize not every BBQ fan agrees with me on this.
I 100% agree with you. For me, my preference is to cook a steak like a steak. But a lot of people like cooking it like a brisket which I completely respect!
I'm glad you waited til the tri tip brisket fad was over to do this video. Yum!!!
There was a fad? Haha
choice grade will give you a better result. it's the collagen that renders to gelatin and not the fat rendering that gives you the tender and "juicy" smoked meat in the end. try pulling it off the smoker at internal temp of 150 then add beef tallow and wrap in foil or paper and return to smoker to finish at 205 internal. rest until 150 internal then slice. wireless meat thermometers that monitor internal and ambient temps will give you the best results
Yeah that looked like a prime tri tip not a wagyu. It was criminally trimmed at the processor as well. Zero fat cap?? Gotta try one with a fat cap instead of the one you did
Might have been from a smaller cow, not sure. It very well could have been equivalent to prime grade. Wagyu isn't a grade - it's just normally alot better marbled than a typical prime grade angus cut of beef (but not always)
Suggestion: Par-smoke a brisket with steam injection to develop the deep bark, cut the brisket into family sized portions, vacuum bag and freeze, then thaw and sous vide to finish the cooking. Curious if it would compare you your home made holding chest.
That would be interesting!
Smoke a thick 3 or 4 pound Prime chuck roast and it will be just about as good as brisket!! Cook it the same as brisket.
I'll try it
Interesting. I have never cooked a tri tip like a steak. Always ccok it like a brisket with no injecting. Comes out fantastic.
I love 135 but my son in law cooks tri tip to 203 and I like both.
I like both as well
Have you ever tried to sear a brisket before smoking? I’ve been wanting to try it but I don’t want to risk it coming out terrible
Never tried but I don't think it's a great idea
HEB here in Texas sells them with the fat cap still intact. Why so many other suppliers cut it completely off puzzles me. I've never brisket cooked one, only the reverse sear. But i would imagine fat cap on would make the brisket style way better. Maybe I'll try one one day 🤔
I need to get one with a fatcap!
@SmokeTrailsBBQ Well, i finally brisket smoked one. It was a struggle with 105 temp on my covered porch. Took a little longer than i expected. 3 lbs out of the package. Light trim on the "meat" side. Little thin on the long tip end. (Was folded over in the package) Took that off. Scored fat cap. Little mustard and some Goldees brisket rub. 180° for 2 hrs, then bumped up to 225. (Pellet grill) Turned over every 2 hrs for first half of cook. 1 hr turns halfway through, along with some mop. Right at 7 hrs to get it to 200. Then wrapped and held it overnight.
If i had been blindfolded, i would tell you i was eating brisket flat. Rendered fat on top was welcomed. Could you smoke just the flat of a brisket and have the same experience? I think so.
I can purchase a prime full-packer brisket for $4.00 lb. PrimTri-tip is $8.00 lb. Think I'll stick with the reverse sear method. Lot less time. More of a "steak" flavor. And it shrinks less and goes further. Normally can feed 5 eaters with one Tri-tip. Ate half of this one in one sitting. 😳
There's no fat cap and it seems a little thin. I would go a little thicker for a smoked tri tip
Yep this one was a little small. The intramuscular fat saved it though
@@SmokeTrailsBBQ You should do a side-by-side comparison of brisket, tri tip, and picana. Maybe as a goo, also a rib roast. I know that would be expensive though...and almost criminal to take a rib roast past medium rare.
Now imagine that medium rare 😍
You should wrap a brisket in a bunch of bone marrow. 😆
That would be delicious!
I did this with a less marbled tritip and it came out pretty bad
That tracks with what I would expect!
I've smoked choice tri tip like brisket several times. I've never wet brined, only dry brined, and the meat has never come out dry.
Our local costco carries prime grade tri tip.
The answer is yes.
Oh yes
Been there, Done that.
Would injecting it with fat be better than the brine?
It might help but brine keeps it moist.
Should've seasoned it like a brisket
Next time!
@@SmokeTrailsBBQ I seasoned mine with the goldees seasoning then let rest with beef tallow like they do and it came out amazing
4:28 that water/brine sure took a major league jump on volume.
I did 7 of these on my oklahoma joes for my daughter's 1st birthday last year. The tri tips were nothing special, just costco choice. It ended up being a huge hit.
That's awesome!
Why didn't you do a choice for comparison?
Shit! Looks like your getting smoked with all that smoke! 🔥
So much smoke!
If I were your neighbor I would buy all your food just for the leftovers
haha!
Did 2 like this last weekend
And first comment
Yes!
For the Horde
was that meant for a world of warcraft video?
Tri-tip is a steak, no it’s not a good idea to slow cook. Cook it just like a NY strip, has the flavor of a New York strip, but nearly as tender as a filet mignon.
I like it as a steak
Smoked Costco tri tip like a brisket. I did it in a pan, and then wrapped after about 3 hours for the last 2.
Came out great.
Issue with Costco is they trim the hell out of their tri tips, gotta get them when they aren't trimmed.
I call it a faux brisket. When I want brisket but don’t have 20 hours.
I still don't understand the fascination with cooking tri tip like a brisket. Just cook a brisket.
People are interested in it so I make the videos haha!
@@SmokeTrailsBBQ I understand why you made the video. Just seems like a waste of a wagyu tri tip.
I’ve never seen a tritip that thin before..
For me it is just not worth cooking it like a brisket for that long. If I am going to cook that long might as well make a brisket. It’s a lot of time for not a lot of yield.
Make Tri Tip like a brisket? I would rather just make brisket like a brisket. I will continue to make Tri Tip like a steak. Thanks for verifying my suspicions, another great video!
Cheers!
That’s the smallest tri-tip I ever seen! Never done all that to a tri-tip that’s gonna be smoked like a brisket but it always turns out bomb diggity.
Yep it was small
Tri tip looks good but I would respectfully disagree with the slice. The “head” needs to be turned to truly be sliced against the grain. Not trying to be rude, just trying to help.
Oh yea I'm fully aware there's a technically correct way to slice it. I just winged it. Turned out fine though
And yet so many cut half a brisket with the grain, and claim they are slicing against the grain.....
Dude, no.
Try it!
You clearly had no clue what you were doing with that tri tip that’s a fact
You are not wrong…
If you don’t try anything new, you will never learn anything
Thanks for watching!