A light water spritz to help the Holy Cow rub by Meat Church adhere. Cooked it at 225°F on my Austin XL until the internal temperature reached 202°F, then rested it for 45 minutes in a cooler. It bent, pulled, and tasted like lean brisket. Next up, I’ll be attempting my first brisket!
by arcejayr
10 Comments
My favorite way to cook the Tri. Good luck on the brisket
I have never cooked one this way as I always just cook like a steak or roast as it is so very tasty. But it does look lice with a good smoke ring.
This turns out so dam good.
I’d be afraid it would be dry as a bone. Tri-tip has very little fat compared to Brisket.
They always turn out good, but I’d rather just smoke a brisket
https://preview.redd.it/9cotfehgbomd1.jpeg?width=3024&format=pjpg&auto=webp&s=693e14b68dcedbb8ca62552f1227a2d90a09be57
Just did one few minutes ago, sear 2 minutes both sides flame wide open, close flange, lower to 350 indirect heat, flip 3 times every 10 minutes then pull
Personally I like to pull it instead of slice it – one of the cool things about tri-tip is the long muscle fibers
Delicious! Enjoy.
Tri-tip is a steak. I don’t understand why cooking a steak to 202 internal is a good idea? I’ll be that guy, this looks like shit.
Brisket needs the low and slow to tenderize, tri tip does not.
I get it people like well done steak, I’m not one of them. Well done steak is 160 ish internal. I’m guessing you found “trisket” online somewhere. Go try a tri tip and cook to 130-140 internal it will be 10x better. You cooked a red meat steak for so long it turned white lol.
* Cue the other trisket tools downvoting me
*
Absolutely roasted that tri tip