How would you say it compares to grilling it straight up? Ive thought about smoking tri tip like a brosket, but a quick sear over piping hot lump charcoal is soooo good
Edit: what are you doing step-brosket?
myOCDhasADD
Yeah, what were the cooking times/temps?!
Intelligent-Eye7794
Overcooked
dantez84
I don’t know, most of my tritips would not be fatty enough to render like brisket or short rib. Was it a bit dry? Edit: zoomed in, stuff looks tasty juicy. Nice!
Bobbie94112
Looks great to me. Some might think it’s over cooked, but I prefer mine to be cooked through without much pink.
DRG1958
Looks good but since I can’t taste it, I can’t opine with any certainty. Pack that bad boy up and send it to me and I promise I’ll get right back to you on taste.
SurfingPaisan
What’s your method
--Encephalon--
When you say “brisket style” does that just mean you cooked to desired temp at 225F (or whatever low temp you prefer)? As opposed to low and slow to just shy of preferred steak temp and then quickly seared off to temp?
mostlysittingdown
Looks like perfection
boblazaar
Love TriTip! Nicely done!
Beneficialsensai
Have to taste it bruh.
cluelessinlove753
As a lover of both tri-tip and brisket… Why on earth would you cook a tri-tip past medium rare or medium?
The reason we slow cook brisket is because it is a tough cut of meat. Tri-tip is a lovely cut of good steak. It doesn’t need that.
Totally fine to smoke a tri-tip, especially if you don’t have a Santa Maria at your disposal, but no need to take it this far
dogmeatsoup
looks like you nailed it, the trisket is hard to pull off without it being dry as the Sahara
14 Comments
Looks good. What was your method?
How would you say it compares to grilling it straight up? Ive thought about smoking tri tip like a brosket, but a quick sear over piping hot lump charcoal is soooo good
Edit: what are you doing step-brosket?
Yeah, what were the cooking times/temps?!
Overcooked
I don’t know, most of my tritips would not be fatty enough to render like brisket or short rib. Was it a bit dry?
Edit: zoomed in, stuff looks tasty juicy. Nice!
Looks great to me. Some might think it’s over cooked, but I prefer mine to be cooked through without much pink.
Looks good but since I can’t taste it, I can’t opine with any certainty. Pack that bad boy up and send it to me and I promise I’ll get right back to you on taste.
What’s your method
When you say “brisket style” does that just mean you cooked to desired temp at 225F (or whatever low temp you prefer)? As opposed to low and slow to just shy of preferred steak temp and then quickly seared off to temp?
Looks like perfection
Love TriTip! Nicely done!
Have to taste it bruh.
As a lover of both tri-tip and brisket… Why on earth would you cook a tri-tip past medium rare or medium?
The reason we slow cook brisket is because it is a tough cut of meat. Tri-tip is a lovely cut of good steak. It doesn’t need that.
Totally fine to smoke a tri-tip, especially if you don’t have a Santa Maria at your disposal, but no need to take it this far
looks like you nailed it, the trisket is hard to pull off without it being dry as the Sahara