I’m confused. I see some meat cooked well done, like a brisket, and some meat cooked medium ish. I’ve never made tri tip, but it looks delicious either way.
Ne0TheOne
Not sure why my comment did not post, ill try again :).
My local Costco recently started stocking tri-tip so I gave it a go. It has since become my go cut cut of beef for small gatherings.
I prefer reverse sear method, obviously it has more of a steaky vibe. However.. last weekend we tried one as a brisket (trisket) and it was damn near brisket material and took a fraction of the time. Both methods were dry brined.
The leftovers make epic sandwiches.. little chimichurri and horse radish mayo.. yessir.
Cheers to tri-tips!
Mountain-Man6
Looks delicious and mouth watering 😋
KingSurly
I used to cook it a couple times a month. With rising beef prices, I’m pretty much out of the tri-tip game unless for special occasions.
Key-Sir1108
Thats truly a beautiful site 🤤😍
El-Fern2020
They all look awesome! Just keep an eye on the grain pic #9 looks like you might’ve cut it with the grain when the grain switches, but I could be wrong.
SyndromeHitson1994
Tri Tip is criminally under rated on the east coast. Never even heard of it until I moved out west and it quickly became a staple in my home lol. Makes great steaks and comes out great low and slow like a brisket
ObligationProper5531
With the Brisket style one you did, what temps did you use? Did you spritz’s it? Cover it? Mine had an amazing smoke ring but was def dry. Had a good rest as well.
8 Comments
I’m confused. I see some meat cooked well done, like a brisket, and some meat cooked medium ish. I’ve never made tri tip, but it looks delicious either way.
Not sure why my comment did not post, ill try again :).
My local Costco recently started stocking tri-tip so I gave it a go. It has since become my go cut cut of beef for small gatherings.
I prefer reverse sear method, obviously it has more of a steaky vibe. However.. last weekend we tried one as a brisket (trisket) and it was damn near brisket material and took a fraction of the time. Both methods were dry brined.
The leftovers make epic sandwiches.. little chimichurri and horse radish mayo.. yessir.
Cheers to tri-tips!
Looks delicious and mouth watering 😋
I used to cook it a couple times a month. With rising beef prices, I’m pretty much out of the tri-tip game unless for special occasions.
Thats truly a beautiful site 🤤😍
They all look awesome! Just keep an eye on the grain pic #9 looks like you might’ve cut it with the grain when the grain switches, but I could be wrong.
Tri Tip is criminally under rated on the east coast. Never even heard of it until I moved out west and it quickly became a staple in my home lol. Makes great steaks and comes out great low and slow like a brisket
With the Brisket style one you did, what temps did you use? Did you spritz’s it? Cover it? Mine had an amazing smoke ring but was def dry. Had a good rest as well.