After earlier over heating issue. The 885 is back up and running. Practicing smoking Tri-Tip like a brisket. These are american wagyu. The top rack I used yellow mustard as a binder with pepper and granulated garlic. The lower is no binder and just pepper with the granulated garlic. Spritzed a few times during cook and then wrapped with butter once the bark set up.
by thecovesf
9 Comments
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If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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I’m intrigued. How long do you smoke before wrapping?
Gonna do some burnt ends?
American wagyu tri tip?!?!? You’re ruining that meat by treating it like a brisket.
UPDATE : one of them is in a nice little stall. The other came out already with that jiggle! Just tented it. Then gotta find that tricky grain on the Tri-Tip!
Hot take. Brisket is garbage meat.
Love me some Trisket
Why not put them both on the top rack? The temp is quite different up there.
I did one also. Tons of haters lol. Glad you like it!