"Trisket" tonight for dinner. Found an absolutely beautifully marbled wagyu tri-tip at H-E-B. Seasoned with 2 Gringos Chupacabra Chop Haus then slow smoked for 8 hours over post oak, then wrapped and finished at 300° until probe tender (201° IT). Let rest and carved up beautifully. This came out absolutely amazing! Extremely tender and juicy, smokey and it tasted sooooooo goooood! 🤤😋
barbeque
cooking
beefitswhatsfordinner
lifestyle
by Unique-Discussion326
6 Comments
Thanks 🙏 now I get to get sick on purpose! Can’t really eat red meat but the juice is looking like it’s def worth the squeeze 😮💨
What a great idea for tri-tip
They used to be $3.50 to $4.50 here in Cali until you fkkrs figured out how to cut it correctly. Now it $15lb
It’s not Texas brisket, grilled not BBQd.
That looks delicious! I’m so jealous. I have a couple in the freezer I’ve been meaning to cook brisket style but just haven’t gotten around to it yet. I’m gonna pull them from the freezer now and go for it in the next couple days
TT is one of my favorites and fotrunately my local small butcher still sells them for under 8.00 per lbs. They are so good reverese seared to medium rare I can never talk myself in to cooking one brisket style…. I get chuck roast when I get that craving… One of these days though…