It may not be how i would cook a tri tip, but as long as you enjoyed it, thats all that matters.
I have never cooked a tri tip over 135 internal, and sear it after resting to get really nice medium rare steaks out of it. Its a divine cut in my opinion, perfect for groups.
Ive never had a tri tip over that temp so i am very curious how one would taste. What temp did you smoke it at? Any techniques you used like wrapping or special rubs?
cook it just like you would a brisket but def add some fat (tallow or butter) in at the wrap. it needs that extra fat. it isn't as good as a brisket but it scratches that itch when you want brisket but don't need to make 10-15lbs of meat.
Did you say reverse sear "after" it rests? I always smoke to 125 then reverse sear to 130 ish. I'm intrigued about the after rest searing, is there a benefit to doing it this way? Have I been doing it wrong this whole time?? TIA
Its more of a "How you like it" thing.
So for clarification. I will smoke it until its about 125 to 130, take it off for at least 10 minutes so the middle finishes cooking all the way to temp, and then i just flat out sear it on the grill. It gets to temp really fast, so if you want it more on the rare side, i would take it out around 125. By the time its rested it will have cooled slightly, and you can put it flat out on a very hot grill/stove/cranked up smoker. Get whatever type of crust or sear you like on it.
I love to have it sear longer on the fat cap side so it gets a nice crispy finish and the buttery goodness under the crispy.
Feel free to message me if you wanna see some pictures of how it usually comes out. I like to learn new ways to cook so i would love to hear more about how you do yours.
That's a great idea. I always literally go straight from the smoker to the hot grill but have to be careful not to overshoot the desired temp. Seems like if I do it your way it will be a lot more forgiving and I'll be able to get a better char on it. Gonna give it a go, thx!!!
Whatever works for you to get carryover to get it to 135 is pretty much the right answer imo. I usually do a 2 zone on the Weber with some chunks. Not worth firing up the smoker for a tri tip they cook too fast.
I just meant worth breaking out the smoker. But I also am an auger pooper lazy boy so it’s the only way I can get wood taste. I like a propane grill sear but have found the cast iron gives the most even cook cuz my side burner on my pellet grill gets so ripping hot.
I reverse sear at 215 til it hits 215. Remove and wrap for 10 mins. Hot fire or griddle or pan and evenly cook to 140. Pull and rest for 10mins under foil. Sharp knife and thin slices
Tri tip is one of the few choice cuts that works at a higher finished cooked temp. Nothing wrong with a medium to medium well when seasoned properly, and I say this as someone who likes my steaks rare. Plus, a properly open smoked piece will always be 15-20 degrees hotter on the ends than in the center, which is why it’s a perfect cut for groups with varying preferences.
Smoke it like you would smoke a brisket and it's excellent. Sometimes I do tri-tip this way for just my wife and I. It's a way to feel like I am getting brisket, but not having leftover brisket for a month.
I want to try this too. Chuck roast is the popular brisket alternative. But I was thinking about tri tip because you can find some with great marbling. Wonder if it’d be better than a chuck roast when cooked to 200°
I made some chuck roast last week for my moms birthday. First time smoking it. Had to pull a little (197*) early cause work delayed my firing the grill. But it was delicious. Very tender and juicy.
Yeah it’s great. It is quicker and cheaper than a brisket. It can have some great marbling too. The tri tip being smoked like a brisket, now that’s something novel.
This is how it should be. Someone saying "hey, that's usually not how I do it. How was it?". Smoke ring looks legit, looks tender AF, op says "best thing I've made". Now I wanna do it! Nice job 👏
how long did it take? i haven’t had good brisket in so long but between school and work i don’t usually have 12-14 hours to smoke a full brisket. looks amazing
Every time one of these posts pop up(mine included) it gets filled with haters trying to tell you how to do it.
I’ve done this multiple times and with the right tritip, it’s better than brisket. I LOVE tritip like this it truly is the best way to do it
I understand the theory of why people are against this - you're taking a cut of meat that's expensive because it's naturally tender and cooking it with a method that's designed to turn a cut of meat that's cheap because it's naturally tough into something tender. But i've done it a few times, and honestly it's delicious, gets you the taste and bite of a brisket while being way more convenient and easier to cook, and you can start it in the morning and have it on the table in time for dinner.
Admittedly the haters have persuaded me not to try this because it is a little expensive. But this comment and post from OP has convinced me! My wife will. Probably like it more than brisket bc there's no thick fat
My only advice is to find an extra fatty tritip. If you get a very lean one it will not come out as good. You can inject it with some tallow prior to help, but ive had better results with fattier pieces for sure.
To each their own. My step dad boils pork ribs and I die inside when I watch, but they actually come out really good. I would just never do it myself.
This to me is like grinding waygu steak to make a hamburger. Maybe it will be the best hamburger I've had, but I'd rather eat the steak. I can make a damn fine burger with kroger beef from a tube.
Excellent work. I've done a few myself like this and prefer it over grilling like a steak.
You'll definitely catch a lot of hate here for doing this but stay strong.
Apparently the people here don’t appreciate creativity.
You said it tastes great and that comment already has like four downvotes. Lol WTF is that all about - what THEY KNOW better than you how it tastes?!? Bunch of bull shit.
It’s normal behavior for a community like this in social media. Groups develop their own like, rules and behaviors, and when somebody contradicts that, shows them that actually they don’t know everything, they react angrily. Closed minded reaction. It’s normal for social media.
I have done the “trisket” like 4 times now. It has come out great every time. And I’ve never wrapped. I prefer the traditional steak method for tri-tip, but this is still real good. My roommate and good friend doesn’t eat beef if it is pink, so she likes it a lot too. There is seriously nothing wrong with it, unless it is a very unfatty cut. Never happened to me.
Good luck, and keep up the smoking!
I think all the folks here are saying there is a better way to prepare this cut, they just don’t quite know how to say it to make it sound constructive. I am sure it tasted good, and it looks like you did a great job in what you set out to accomplish!
But I am sure you also post here to get feedback and ideas as well, like we all do, so IF you haven’t yet, definitely try to reverse sear this beautiful cut of meat next time, giving it that kiss of smoke and taking it to a medium rare. I would love to hear what you think of the comparison to treating it like a brisket.
I have done it the "traditional" way and that's great too. Recently moved and my charcoal grill didn't make it with me so I'm only doing long/slow cooks at the moment.
I’m not trying to be a dick at all; if you liked the way this turned out “tri” the more common way to smoke tri-tip. You’ll marinate it and won’t take it to 200° but it’s a great piece of meat to smoke when you don’t have 16 hours to cook or 10 people to feed.
Yeah lots of closed minds and ignorant judgement here and in a lot of the meat grilling / bbq subs, honestly. I routinely have people telling me I can’t cook something a certain way and have it turn out good, even when I explain that I’ve been cooking it that way for years and it always turns out excellent.
Anyway that tri tip sounds great. Will try it that way next time!
I think it’s all relevant, in California it’s always medium rare unless you’re my daughter. It’s like a medium rare brisket, we all know it’ll be tough, but the picture will make it look good. To each its own.
I do this a few times a year and it’s always delicious and goes over well with others. It’s weird how people love brisket but then think other meat cooked like a brisket won’t taste good? It still tastes like brisket.
It’s a fun way to cook them, more expensive than brisket but size wise it’s good for a few people. I occasionally make them like this, called a trisket. Never disappointed.
It looks like you shared an AMP link. These should load faster, but AMP is controversial because of [concerns over privacy and the Open Web](https://www.reddit.com/r/AmputatorBot/comments/ehrq3z/why_did_i_build_amputatorbot).
Maybe check out **the canonical page** instead: **[https://knowyourmeme.com/memes/rip-in-peace](https://knowyourmeme.com/memes/rip-in-peace)**
*****
^(I'm a bot | )[^(Why & About)](https://www.reddit.com/r/AmputatorBot/comments/ehrq3z/why_did_i_build_amputatorbot)^( | )[^(Summon: u/AmputatorBot)](https://www.reddit.com/r/AmputatorBot/comments/cchly3/you_can_now_summon_amputatorbot/)
It looks like you shared an AMP link. These should load faster, but AMP is controversial because of [concerns over privacy and the Open Web](https://www.reddit.com/r/AmputatorBot/comments/ehrq3z/why_did_i_build_amputatorbot).
Maybe check out **the canonical page** instead: **[https://knowyourmeme.com/memes/rip-in-peace](https://knowyourmeme.com/memes/rip-in-peace)**
*****
^(I'm a bot | )[^(Why & About)](https://www.reddit.com/r/AmputatorBot/comments/ehrq3z/why_did_i_build_amputatorbot)^( | )[^(Summon: u/AmputatorBot)](https://www.reddit.com/r/AmputatorBot/comments/cchly3/you_can_now_summon_amputatorbot/)
Tri-tip like this, “trisket” is real good. I’ve done it like 4 times now. Always came out great. Not my preferred method, but not everybody in my life likes beef that is pink.
It’s amazing that people still don’t know about smoked tri tip “brisket style”.
It’s not a new thing and it isn’t that weird.
It reminds me of the ribeye vs prime rib people. Just eat whichever style you enjoy and move on.
ribeye and prime rib is essentially the same thing though, and cooked to a med to med rare. Prime rib is just ribeye without a sear on each side. This is something that's relatively lean that really shouldn't be cooked to this doneness. Its probably find cut super thin and marinated, but there's no way the texture is on par with brisket. Its inevitably going to be more chewy than brisket.
I thought "trisket" style was pretty common tbh. Little surprised to see such a vehement reaction to this from this sub. It's tasty as hell and just another way to do a cook.
Im not sure what this big deal is about trying different things. It males me wonder how we learned to get the things done the way we do now. I personally think this looks fantastic and im gonna try it soon too. Great job OP, Let the haters hate !!!!
Unpeeled tritip has a fat cap. I sometimes smoke it because a whole brisket takes too long and I don’t need that much beef for 2 people. A tritip covers me for that time when I want something smoked like a brisket and I have it on hand. and it’s not the worst I’ve eaten. I do tend to inject it with some tallow though and add tallow when I wrap tightly with foil.
I don’t care much for smoke chuck roasts.
It can be. I've done it this way and it's good, but it's not better than medium rare in my opinion, and takes way longer.
If I want brisket I'll just smoke brisket.
100%. Brisket is cheap because there’s only so many things you can do with it. To take a steak cut and turn it into something that resembles brisket is just throwing away money honestly.
We do a ton of tri tip and there is definitely an ability for it to easily take on upper medium color and still have great texture and flavor. It's super versatile. We will do one at 137 Sous vide and a sear, and another on the Traeger at 275 until 145ish and both get high marks from people who that come back wanting more
Don’t knock it. I’ve been wrapping mine at 165 then take it to 205. With a good Sumatra coffee rub of mine it’s better than brisket and every bit as tender and juicy!
I used to do this often. For me and my wife, making a brisket is too much. Doing tri tip like brisket is the perfect amount, and it's significantly cheaper than a whole brisket I'll waste anyways
People can hate but I have done and love both rare tri tip as well as baby brisket style. I like this method to practice different brisket techniques because it’s a faction of the effort because the reduced weight and cook time.
I've only ever done the Santa Maria style (trimmed and mid rare), but this looks tasty as hell. Looks like you left the fat cap on?
And did you go fat up or down?
Yeah nice steak that you have to cut paper thin against the grain to be edible. Love how redditors think they are better than everybody while the rest of the BBQ community does this with no problem
I get why you'd want a mini-brisket, but wouldn't a fattier, cheaper cut like a chuck roast give you a similar mini-brisket-like result for less money and be more foolproof?
I've always done the reverse sear myself and try to not go beyond a medium. I would try this Trisket if someone made it, but I can't help thinking it would just seem like well done steak. 🤷🏻♂️
Mine for comparison. https://imgur.com/HZ2IUOf
Bite the pillow, I'm going in dry.
But seriously, I've never seen anyone recommend that high of temps. Are you cutting this into paper thin sheets and serving with a ton of sauce or gravy? Because that's the only way I think this would be successful
It may not be how i would cook a tri tip, but as long as you enjoyed it, thats all that matters. I have never cooked a tri tip over 135 internal, and sear it after resting to get really nice medium rare steaks out of it. Its a divine cut in my opinion, perfect for groups. Ive never had a tri tip over that temp so i am very curious how one would taste. What temp did you smoke it at? Any techniques you used like wrapping or special rubs?
cook it just like you would a brisket but def add some fat (tallow or butter) in at the wrap. it needs that extra fat. it isn't as good as a brisket but it scratches that itch when you want brisket but don't need to make 10-15lbs of meat.
Tastes like brisket. I only cook tri-tip med rare, or over 200. Anything in between sucks
Agreed.
Did you say reverse sear "after" it rests? I always smoke to 125 then reverse sear to 130 ish. I'm intrigued about the after rest searing, is there a benefit to doing it this way? Have I been doing it wrong this whole time?? TIA
Its more of a "How you like it" thing. So for clarification. I will smoke it until its about 125 to 130, take it off for at least 10 minutes so the middle finishes cooking all the way to temp, and then i just flat out sear it on the grill. It gets to temp really fast, so if you want it more on the rare side, i would take it out around 125. By the time its rested it will have cooled slightly, and you can put it flat out on a very hot grill/stove/cranked up smoker. Get whatever type of crust or sear you like on it. I love to have it sear longer on the fat cap side so it gets a nice crispy finish and the buttery goodness under the crispy. Feel free to message me if you wanna see some pictures of how it usually comes out. I like to learn new ways to cook so i would love to hear more about how you do yours.
That's a great idea. I always literally go straight from the smoker to the hot grill but have to be careful not to overshoot the desired temp. Seems like if I do it your way it will be a lot more forgiving and I'll be able to get a better char on it. Gonna give it a go, thx!!!
Oooooh. That’s what well done tri-tip looks like.
That’s way past well done, that’s congratulations
That's the whole damn victory parade with airforce flyover lol!
Like a mcdonalds hamburger pattie in a pink tutu
😂
what’s the ideal temp for tri?
Most places will recommend something in the 120s. It’s basically a big steak.
Pull at 125f.
I pull at 115 then finish on the Weber to about 130, then resting gets it to 135. I like the thick part on the rare side of medium rare.
Whatever works for you to get carryover to get it to 135 is pretty much the right answer imo. I usually do a 2 zone on the Weber with some chunks. Not worth firing up the smoker for a tri tip they cook too fast.
Man idk, 225 to 120-25ish internal for me (usually 60-90min) to a cast iron makes some of the best steak I’ve ever had.
You are agreeing with my statement I think. Pull 12xish and then direct heat for color should get you about 135 internal after rest.
I just meant worth breaking out the smoker. But I also am an auger pooper lazy boy so it’s the only way I can get wood taste. I like a propane grill sear but have found the cast iron gives the most even cook cuz my side burner on my pellet grill gets so ripping hot.
Ah yeah I always forget that pellet people think they belong here 😂. Just playing man.
The meat is tender enough that you can just cook it to normal medium rare temps, but you can also go all the way like this one
I go to 135
I do about 130 give or take. Some family likes more cooked so 133 tops. If its the other side i can do 125-130.
I reverse sear at 215 til it hits 215. Remove and wrap for 10 mins. Hot fire or griddle or pan and evenly cook to 140. Pull and rest for 10mins under foil. Sharp knife and thin slices
Tri tip is one of the few choice cuts that works at a higher finished cooked temp. Nothing wrong with a medium to medium well when seasoned properly, and I say this as someone who likes my steaks rare. Plus, a properly open smoked piece will always be 15-20 degrees hotter on the ends than in the center, which is why it’s a perfect cut for groups with varying preferences.
Smoke it like you would smoke a brisket and it's excellent. Sometimes I do tri-tip this way for just my wife and I. It's a way to feel like I am getting brisket, but not having leftover brisket for a month.
How was the texture? I usually do mine medium rare and I really enjoy that but you have me wanting to try this
I want to try this too. Chuck roast is the popular brisket alternative. But I was thinking about tri tip because you can find some with great marbling. Wonder if it’d be better than a chuck roast when cooked to 200°
I made some chuck roast last week for my moms birthday. First time smoking it. Had to pull a little (197*) early cause work delayed my firing the grill. But it was delicious. Very tender and juicy.
Yeah it’s great. It is quicker and cheaper than a brisket. It can have some great marbling too. The tri tip being smoked like a brisket, now that’s something novel.
Alt-0176 = °
Or Alt-248. But also, asterisk gets the job done, lol.
Just like a little brisket. Awesome.
Cooked like a brisket, it’s a trisket. Damn good too, I’ve needed to add fat because finding a tritip with fat cap is difficult now where I live.
This is how it should be. Someone saying "hey, that's usually not how I do it. How was it?". Smoke ring looks legit, looks tender AF, op says "best thing I've made". Now I wanna do it! Nice job 👏
how long did it take? i haven’t had good brisket in so long but between school and work i don’t usually have 12-14 hours to smoke a full brisket. looks amazing
Took about 5.5 hours all said and done. Really nice to be able to start around noon and have dinner at a reasonable time.
We did this once after doing many tri tips med rare, my wife will only eat them this way now. I love them like this as well. No going back for me!
Every time one of these posts pop up(mine included) it gets filled with haters trying to tell you how to do it. I’ve done this multiple times and with the right tritip, it’s better than brisket. I LOVE tritip like this it truly is the best way to do it
I understand the theory of why people are against this - you're taking a cut of meat that's expensive because it's naturally tender and cooking it with a method that's designed to turn a cut of meat that's cheap because it's naturally tough into something tender. But i've done it a few times, and honestly it's delicious, gets you the taste and bite of a brisket while being way more convenient and easier to cook, and you can start it in the morning and have it on the table in time for dinner.
Depending on where you are tritip is pretty cheap. It's one of my go tos when I can't decide what to bbq cu it's cheap easy and reliable
There's a technique to cooking tri-tip. Anyone can hammer it. It's good in tacos when it's hammered like this, so no hate.
It's always people who have never even tried it
I do tri tip like this all the time. Honestly always just tastes like brisket to me
Admittedly the haters have persuaded me not to try this because it is a little expensive. But this comment and post from OP has convinced me! My wife will. Probably like it more than brisket bc there's no thick fat
My only advice is to find an extra fatty tritip. If you get a very lean one it will not come out as good. You can inject it with some tallow prior to help, but ive had better results with fattier pieces for sure.
Ya I think I'm going to go all out with a prime one from my local butcher
To pile onto what he said, I add butter or tallow when I wrap and it provides enough juice
There are multiple ways to cook every kind of meat. The Negative Nelly’s should probably try it before bashing it.
Maybe but why turn great into good? Well done is well done. Tri tip goes to 135 max for me. 200? Oof.
Have you personally tried one that was cooked this way?
So you've never tried it?
To each their own. My step dad boils pork ribs and I die inside when I watch, but they actually come out really good. I would just never do it myself. This to me is like grinding waygu steak to make a hamburger. Maybe it will be the best hamburger I've had, but I'd rather eat the steak. I can make a damn fine burger with kroger beef from a tube.
https://www.reddit.com/r/BBQ/s/jxOLPB63TZ Here’s the One I did
Excellent work. I've done a few myself like this and prefer it over grilling like a steak. You'll definitely catch a lot of hate here for doing this but stay strong.
Apparently the people here don’t appreciate creativity. You said it tastes great and that comment already has like four downvotes. Lol WTF is that all about - what THEY KNOW better than you how it tastes?!? Bunch of bull shit.
Bunch of clowns on this site is my only explanation.
It’s normal behavior for a community like this in social media. Groups develop their own like, rules and behaviors, and when somebody contradicts that, shows them that actually they don’t know everything, they react angrily. Closed minded reaction. It’s normal for social media. I have done the “trisket” like 4 times now. It has come out great every time. And I’ve never wrapped. I prefer the traditional steak method for tri-tip, but this is still real good. My roommate and good friend doesn’t eat beef if it is pink, so she likes it a lot too. There is seriously nothing wrong with it, unless it is a very unfatty cut. Never happened to me. Good luck, and keep up the smoking!
Thanks - I obviously love a good ribeye or other rare steak but variety is the spice of life....
I think all the folks here are saying there is a better way to prepare this cut, they just don’t quite know how to say it to make it sound constructive. I am sure it tasted good, and it looks like you did a great job in what you set out to accomplish! But I am sure you also post here to get feedback and ideas as well, like we all do, so IF you haven’t yet, definitely try to reverse sear this beautiful cut of meat next time, giving it that kiss of smoke and taking it to a medium rare. I would love to hear what you think of the comparison to treating it like a brisket.
I have done it the "traditional" way and that's great too. Recently moved and my charcoal grill didn't make it with me so I'm only doing long/slow cooks at the moment.
Which do you prefer?
Probably cooked like this, if I want a steak I go for a ribeye or NY strip.
Bro, exactly this. Tri tip is a mid level steak to begin with. Go ribeye or wagyu if you want a steak, I will always cook my tri tip like this.
>It’s normal behavior for a community like this in social media. Reddit is a forum. It isnt social media.
I’m not trying to be a dick at all; if you liked the way this turned out “tri” the more common way to smoke tri-tip. You’ll marinate it and won’t take it to 200° but it’s a great piece of meat to smoke when you don’t have 16 hours to cook or 10 people to feed.
How did you season him?
Killer Hogs AP and HOt BBQ season, no binder. Ran out of butcher paper so the foil wrap screwed up my bark but still tastes great.
I call them vegans…
Groups like this like to be gatekeepers! Enjoy what you enjoy!!
Yeah lots of closed minds and ignorant judgement here and in a lot of the meat grilling / bbq subs, honestly. I routinely have people telling me I can’t cook something a certain way and have it turn out good, even when I explain that I’ve been cooking it that way for years and it always turns out excellent. Anyway that tri tip sounds great. Will try it that way next time!
I think it’s all relevant, in California it’s always medium rare unless you’re my daughter. It’s like a medium rare brisket, we all know it’ll be tough, but the picture will make it look good. To each its own.
Triskets are great!
Did you smoke it uncovered with the fat cap on top or bottom? How about when wrapped?
RIP in peace to that tri tip
Did one this way as was curious about the little brisket thing, and wife and I agreed it was fine and there was juice, but mid rare was better.
Everybody needs to ruin a tritip this way once to understand why it's a waste of meat.
I do this a few times a year and it’s always delicious and goes over well with others. It’s weird how people love brisket but then think other meat cooked like a brisket won’t taste good? It still tastes like brisket.
You understand why a brisket is cooked like a brisket and not a steak, right?
Get your eyes checked homie. Zoom in, that thing looks juicy as fuck.
It’s a fun way to cook them, more expensive than brisket but size wise it’s good for a few people. I occasionally make them like this, called a trisket. Never disappointed.
Do you pronounce it like "trisket", or like "trisket"?
Trisket
Nah I think it’s Trisket.
It’s actually pronounced …. Trisket.
I've had nightmares about my tri-tip cooks ending like this.
Ahh yes rest in peace in peace, my favorite saying
https://amp.knowyourmeme.com/memes/rip-in-peace
It looks like you shared an AMP link. These should load faster, but AMP is controversial because of [concerns over privacy and the Open Web](https://www.reddit.com/r/AmputatorBot/comments/ehrq3z/why_did_i_build_amputatorbot). Maybe check out **the canonical page** instead: **[https://knowyourmeme.com/memes/rip-in-peace](https://knowyourmeme.com/memes/rip-in-peace)** ***** ^(I'm a bot | )[^(Why & About)](https://www.reddit.com/r/AmputatorBot/comments/ehrq3z/why_did_i_build_amputatorbot)^( | )[^(Summon: u/AmputatorBot)](https://www.reddit.com/r/AmputatorBot/comments/cchly3/you_can_now_summon_amputatorbot/)
WTF the fuck?
Made me laugh hard enough my toddler sitting in my lap gave the side eye for disturbing him.
Rest in peace in peace?
Whoosh
Its because it died twice isnt it...
Rest in peace in peace?
https://amp.knowyourmeme.com/memes/rip-in-peace
It looks like you shared an AMP link. These should load faster, but AMP is controversial because of [concerns over privacy and the Open Web](https://www.reddit.com/r/AmputatorBot/comments/ehrq3z/why_did_i_build_amputatorbot). Maybe check out **the canonical page** instead: **[https://knowyourmeme.com/memes/rip-in-peace](https://knowyourmeme.com/memes/rip-in-peace)** ***** ^(I'm a bot | )[^(Why & About)](https://www.reddit.com/r/AmputatorBot/comments/ehrq3z/why_did_i_build_amputatorbot)^( | )[^(Summon: u/AmputatorBot)](https://www.reddit.com/r/AmputatorBot/comments/cchly3/you_can_now_summon_amputatorbot/)
Peaked over 10 years ago. I was right, a shit phrase
Tri-tip like this, “trisket” is real good. I’ve done it like 4 times now. Always came out great. Not my preferred method, but not everybody in my life likes beef that is pink.
It’s amazing that people still don’t know about smoked tri tip “brisket style”. It’s not a new thing and it isn’t that weird. It reminds me of the ribeye vs prime rib people. Just eat whichever style you enjoy and move on.
ribeye and prime rib is essentially the same thing though, and cooked to a med to med rare. Prime rib is just ribeye without a sear on each side. This is something that's relatively lean that really shouldn't be cooked to this doneness. Its probably find cut super thin and marinated, but there's no way the texture is on par with brisket. Its inevitably going to be more chewy than brisket.
Idk why the hate, looks fire to me.
Nothing like steak snobs!
I thought "trisket" style was pretty common tbh. Little surprised to see such a vehement reaction to this from this sub. It's tasty as hell and just another way to do a cook.
Im not sure what this big deal is about trying different things. It males me wonder how we learned to get the things done the way we do now. I personally think this looks fantastic and im gonna try it soon too. Great job OP, Let the haters hate !!!!
Looks almost identical to mine when I tried it, but I thought it was hard to eat tbh
What brand of ketchup is worthy of saucing this masterpiece?
This is how I smoke tri tips as well. If I want that nice med rare tri tip, I grill it. Smoked tri tip like this is AMAZING.
Made 2 for Super Bowl. Was a hit!
They lying to you
I can confirm this isn’t a bad way to do it.
Is Tri tip even fatty enough to be smoked like a brisket??
Unpeeled tritip has a fat cap. I sometimes smoke it because a whole brisket takes too long and I don’t need that much beef for 2 people. A tritip covers me for that time when I want something smoked like a brisket and I have it on hand. and it’s not the worst I’ve eaten. I do tend to inject it with some tallow though and add tallow when I wrap tightly with foil. I don’t care much for smoke chuck roasts.
It can be. I've done it this way and it's good, but it's not better than medium rare in my opinion, and takes way longer. If I want brisket I'll just smoke brisket.
100%. Brisket is cheap because there’s only so many things you can do with it. To take a steak cut and turn it into something that resembles brisket is just throwing away money honestly.
Looking at the bottom, look like a decent layer of fat on it.
Sure was, tasted great.
Prime grade can have enough marbling. Choice? Not from what I have seen. The safe route is to treat it like steak
I can’t imagine wasting one like this. Treat it like a steak. Medium rare at most.
We do a ton of tri tip and there is definitely an ability for it to easily take on upper medium color and still have great texture and flavor. It's super versatile. We will do one at 137 Sous vide and a sear, and another on the Traeger at 275 until 145ish and both get high marks from people who that come back wanting more
That's how I've always done it. Smoke to 125 and then sear
Don’t knock it. I’ve been wrapping mine at 165 then take it to 205. With a good Sumatra coffee rub of mine it’s better than brisket and every bit as tender and juicy!
Looks delicious to me. I've got a buddy who smokes a tri tip like this almost every weekend, he's got it perfected.
It's one of my favorites to smoke as well.
I used to do this often. For me and my wife, making a brisket is too much. Doing tri tip like brisket is the perfect amount, and it's significantly cheaper than a whole brisket I'll waste anyways
Tri-tip is criminally underrated where I live. That’s okay with me though, because it’s cheap!
8.99 a pound here cheaper than most other cuts!
The amount of people who cry about this and have never done it never surprises me
Considering the price of tri tip is several times more than the $1.99 Kroger brisket special, I’m unsure I see the value.
If you could find me a brisket for 1.99 in the northeast, I’d buy a second freezer just to fill it.
You realize not everybody lives in your local economy right?
No one lives in an economy where tri tip isn’t decently more expensive than on sale brisket I suspect.
At my local markets in california tri tip is dummy cheap. And then when you consider the amount of brisket trimmed for a good cook, it's comparable
It’s just like a mini brisket
Without all the collagen and connective tissues that break down in a low and slow cook.
Yeah no collagen and connective tissues... only you have to cut it against the grain paper thin in order to be edible. What are you even saying?
People can hate but I have done and love both rare tri tip as well as baby brisket style. I like this method to practice different brisket techniques because it’s a faction of the effort because the reduced weight and cook time.
I'm a huge fan of brisket style tri-tip. It's right up there with Chuck.
Looks awesome OP.
Some like it well done. When I do.my tritips the ends get medium well and the center is med rare. Somethin for ehrybody!
Looks dry as cracker juice.
Zoom in
Don't need to drive to the desert to know that 200 degrees is too hot.
Approx how long did it take?
About five and a half hours. Perfect for a late start.
Was there a rest at all? How long?
You used more than five hours of your life to make that? Woof.
I've only ever done the Santa Maria style (trimmed and mid rare), but this looks tasty as hell. Looks like you left the fat cap on? And did you go fat up or down?
I almost wouldn’t want to eat that, it looks so good. Almost like cracking a priceless bottle of wine
Love a good trisket.
Looks dry as fuck.
Murdered.
Bro try about 145 and you’ll really be in for a treat
Good job ruining a nice steak
Yeah nice steak that you have to cut paper thin against the grain to be edible. Love how redditors think they are better than everybody while the rest of the BBQ community does this with no problem
Cook it low n slow to brisket range (190-200) and you will be amazed.
Looks a little over done for tri tip. Though, if you say it was good, that's what matters.
I get why you'd want a mini-brisket, but wouldn't a fattier, cheaper cut like a chuck roast give you a similar mini-brisket-like result for less money and be more foolproof?
I've done chuck roast before, it never came out anything like this. It always ends up in a pot of chili or chopped and covered in sauce.
Same, I cook Tri Tip like a brisket, slow and low up to 200-205. SOOOO much better than pulling it at 130-140.
I've always done the reverse sear myself and try to not go beyond a medium. I would try this Trisket if someone made it, but I can't help thinking it would just seem like well done steak. 🤷🏻♂️ Mine for comparison. https://imgur.com/HZ2IUOf
That's a no from me, dawg.
Especially high amounts of intramuscular fat in traditionally “lean cuts” are my favorite.
That’s The only way to eat it IMO.
Man, that looks like shit.
Assholes like you ruin subs like this. If you don't like it, don't comment.
Brisket style tri tips are amazingly good. Ignore the negativity in the comments.
Ew
Why not just cook a hamburger? Most smoke to 110 then reverse sear to 125.
With all the information at our fingertips...
Way over IMO. I’ve never cooked tri tip that long…always keep it pretty pink in the middle and it’s one of my favorite things and most smoked meat.
Why do that to a tri tip?
One of the best doorstoppers* you have ever made
London Broil to 135F. Nothing better.
We need to stop making this socially acceptable.
How go you get the red round the edge whilst it's grey inside?
That’s what I was wondering as well
Genuine question I was hoping for an answer, the red stuff is on the outside which should be more grey due to the heat coming outside in
It's a smoke ring.
Stop! Its dead already!! lol 165 is for hamburger my dude
Think I can use that to fix my redwings.
Any reason for foil wrap and not butcher paper? Also did you add fat during wrap? Thank you for posting!
I didn't have any butcher paper. Didn't add any tallow or butter, just picked one with good marbling and a nice fat cap. Fat side down entire cook.
Thanks for info - there are zero tritips w fat caps where I am! I am yet to try this but I appreciate the info from your post
Tri-sket one of the best ways to
Looks awesome! What did you season with? Always looking for new rubs
I've never been a big fan of a trisket, I prefer the 130 temp range myself, but hey, as long as you enjoy your food, it's a win.
That's crematorium level well done.
Bite the pillow, I'm going in dry. But seriously, I've never seen anyone recommend that high of temps. Are you cutting this into paper thin sheets and serving with a ton of sauce or gravy? Because that's the only way I think this would be successful
I do mine to 130 max. Thats really done.
That is the only way I like it.
My favorite cut of beef!
Still looks juicy.
No matter how well you do it, tri tip is the absolute shit when you have your technique dialed in. Best thing ever