Tri tip brisket style. Pulled at 198 and rested for 30 minutes.
Tasted great
by hgiwvac9
14 Comments
pmac109
I don’t understand how it doesn’t turn into shoe leather?
Captain_Generous
How is it?
TanBurn
I officially hate this subreddit.
a_nice_warm_lager
I’ve been brisket style tri tip before. It’s pretty good, just needs some extra tallow when wrapped.
Extra_Cut585
Looks tasty but also dry.
moladukes
Only way to do tri tip is Santa María. Some Texas spots smoke it and It just ain’t right.
jhallen2260
What a waste
trophycloset33
Internal temp 198? How. It should be leather by then.
doc_ocho
I live in Santa Maria. This is not OK.
paklyfe
I’ve noticed one thing consistently when someone posts brisket style tri tip on this sub. Those who haven’t cooked it this way say it’s sacrilegious, those who have cooked it this way comment strictly on if it’s a good cook or not.
Ya’ll like the point on a brisket, no?
All the comments saying “it must be dry”, there’s pictures of it you can look at and it looks moist. Don’t knock it till you try it, literally.
84xcab
Looks good OP, great job on keeping it moist. I just did one brisket style tonight as well.
Maybe someday the narrow minded haters will step outside their comfort zone.
rawchallengecone
I hate that this is a thing because of social media. Tri tip to me will always eat like a steak.
Having said that I think you deserve a lot of credit for a strong looking trisket
McFeely_Smackup
60 degrees overcooked is something you can do…
brasslord
Get your rig to 225
Lawry’s and some corse ground salt. Get meat to about room temp.
14 Comments
I don’t understand how it doesn’t turn into shoe leather?
How is it?
I officially hate this subreddit.
I’ve been brisket style tri tip before. It’s pretty good, just needs some extra tallow when wrapped.
Looks tasty but also dry.
Only way to do tri tip is Santa María. Some Texas spots smoke it and It just ain’t right.
What a waste
Internal temp 198? How. It should be leather by then.
I live in Santa Maria. This is not OK.
I’ve noticed one thing consistently when someone posts brisket style tri tip on this sub. Those who haven’t cooked it this way say it’s sacrilegious, those who have cooked it this way comment strictly on if it’s a good cook or not.
Ya’ll like the point on a brisket, no?
All the comments saying “it must be dry”, there’s pictures of it you can look at and it looks moist. Don’t knock it till you try it, literally.
Looks good OP, great job on keeping it moist. I just did one brisket style tonight as well.
Maybe someday the narrow minded haters will step outside their comfort zone.
I hate that this is a thing because of social media. Tri tip to me will always eat like a steak.
Having said that I think you deserve a lot of credit for a strong looking trisket
60 degrees overcooked is something you can do…
Get your rig to 225
Lawry’s and some corse ground salt. Get meat to about room temp.
smoke till 112°
Pull and rest till grill is at 700°
2 minutes each side
Slice against the grain