I smoked TRI TIP like a BRISKET!

Рет қаралды 17,562

Жыл бұрын

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Пікірлер: 151

@Jyes12345 6 ай бұрын

Im a texan living in california, you can do this with the cheapest cut, briskets are extra expensive here, but tri tip is still affortable, been doing this for years, I put salt, pepper, paprika, and herbs and garlic seasoning mix, smoke around 225 to 250 for a few hours really doesnt matter about spikes, take it wrap in foil or butcher paper, toss some butter sometimes if its a little leaner to add fat, and finish in the oven at 225ish for a few more hours and rest. Its not a delicate meat, its very forgiving, long as its lowish and slow, itll turn out great, tri tip is the kind of smoke you can get drunk and itll still be great.

@ptpbarry Жыл бұрын

I did this and posted online in a couple groups and got absolutely ROASTED saying I'm doing it wrong. It tasted amazing. Nothing wrong about that.

@SmokeTrailsBBQ Жыл бұрын

People have their opinions. If it tasted good you're doing something right!

@jgartrell3687 Жыл бұрын

Same, I absolutely love smoked tritip. Choice is all that’s available near me but they are typically pretty thick and have a 1/4-1/2 inch fatcap that renders beautifully. Some people are too stupid to realize their way is not the only way.

@chrisditsworth9861 Жыл бұрын

I did it once and injected the Tri tip with wagyu tallow. It turned out great, but I did hear from a couple people that it’s not the proper way to grill Tri tip

@justinharrison5159 Жыл бұрын

I'm glad you're trying this Cook brother I've done this dozens of times. Choice grade works fine, no brine needed. I knock it out in 5 hours. Wrap with foil, add some beef broth, comes out perfect every time

@SmokeTrailsBBQ Жыл бұрын

Awesome!

@danlee27 17 күн бұрын

this is exactly how I cook my choice grade. I look for packers with a fat cap

@pimpustthugni Жыл бұрын

I love trisket

@SmokeTrailsBBQ Жыл бұрын

haha

@obnoxiousvodka 3 ай бұрын

you also cut with the grain on the larger end, you need to change the slice at a 90 degree angle on the "thicker" end of the tri tip

@pauly8798 Жыл бұрын

I do this frequently, and the tri tip always turned out amazing and tender.

@SmokeTrailsBBQ Жыл бұрын

That's great!

@woaglass10 Жыл бұрын

Tri-tip cooked as a brisket, choice tri-tip (with fat cap and trim points and edges to a thickness consistency and keep a 1/8" or so fat cap) then I usually inject it with tallow season with SPG and set it aside for an hour while I warm the pit. I use either a charcoal gravity or pellet pit (wood pits are just a bit to hot for that little tri-tip).. pre-warm to 230. After I place the tri-tip in a drop the temp to 210-220. Once I hit 175-180 I'll wrap in paper with a helping of tallow. While I'm wrapping the tri-tip I'll raise the pit to 230. After I'm done with the tri-tip I'll put it back on and finish it at 200-203. I'll pull off and counter rest for a couple of hours (170 or so) then set in my warmer at 155 for 6-8 hours.

@SmokeTrailsBBQ Жыл бұрын

Nice method!

@KPHVAC Жыл бұрын

I do Chuck Roast like Brisket all the time!! Its always super good and you wont have 10 pounds of left over meat!! A 3 pound thick chuck roast is perfect on a smoker.

@SmokeTrailsBBQ Жыл бұрын

Love a chuck roast!

@Keasbeysknight Жыл бұрын

People commenting and smoking it for a few hours and not bringing it up to full "brisket temp" of 180-190 + are not cooking it like a brisket or doing what he is doing. Just smoking it at a low temp for a few hours can still get it to the 120-130F range that most people want it or maybe they just like their steaks in the more 140-150 medium to well done range. I personally wouldnt want to cook this or picanha this way, even with the super high fat content, this muscle doesnt have the same qualities as a pork shoulder or a brisket that makes it so fatty and tender when cooked at that length of time. Great video, great experiment. cook it how you want people, just understand what the difference is.

@SmokeTrailsBBQ Жыл бұрын

Yep I agree, cook it how you want! I'm also kind of confused about how so many people are getting good results smoking this cut like a brisket. Even with a wagyu the results were not amazing. But I have an open mind and respect other people's experiences so I'm willing to be proven wrong.

@txfieros Жыл бұрын

Done it with a prime grade from our H‑E‑B grocery several times with all the fat trimmed off the surface. Always a good result cooked like a brisket but I usually wrap a bit earlier than I would a brisket and always in foil. Every time it has been good. Much like a tender brisket flat that chews easily and is not dry. I don’t think the expensive meat is necessary or injecting if you are OK with having a good brisket flat style consistency. When you don’t want to wait for a long brisket cook but are ok with having flat style brisket, this is a great choice. Money wise it doesn’t make sense but the small size is convenient.

@DerbyBandit Жыл бұрын

Heb! 🙌🤠

@SmokeTrailsBBQ Жыл бұрын

Makes sense!

@mefobills279 Жыл бұрын

HEB = Texas. Pretty much just south of Dallas, as they don't want to range too far from their main distribution warehouse in San Antonio.

@txfieros Жыл бұрын

@@mefobills279 it’s the only “large” grocery store chain in Brownsville, we have 4. Not counting Walmart since it’s not just grocery.

@mefobills279 Жыл бұрын

@@txfieros Right. I believe they started in Victoria. Then spread North, never over running distribution. Store properties are always owned, never leased. Trucking fleet owned, never leased. The Butt family is against taking the company public. Although there is a lot of pressure. I think that would ruin HEB if they did that. They can move strategically now without having to bend over for stock holders.

@KPHVAC Жыл бұрын

Smoke a thick 3 or 4 pound Prime chuck roast and it will be just about as good as brisket!! Cook it the same as brisket.

@SmokeTrailsBBQ Жыл бұрын

I'll try it

@brandtmiles2373 Жыл бұрын

I usually cook tri tip hot and fast over charcoal. Definitely wanna try this method with the right cut

@williammyers5218 3 ай бұрын

I’ve been smoking tri-tip like a brisket for well over 30 years. That’s the only way I cook it. Nothing new to me. I’ve never had any problems with it drying out or had to inject it.

@davidboggs3057 2 ай бұрын

I dry brine mine overnight..simple rub. Wrap with tallow at 170. Ride it to 200. Untrimmed choice works fine for me. Do this a few times per month.

@FilmColossus Жыл бұрын

I’ve done this for the last 3 years and it’s always great

@SmokeTrailsBBQ Жыл бұрын

Nice!

@ronaldbeerguy 3 ай бұрын

4:28 that water/brine sure took a major league jump on volume.

@johnanderson6614 Жыл бұрын

You should wrap a brisket in a bunch of bone marrow. 😆

@SmokeTrailsBBQ Жыл бұрын

That would be delicious!

@michaelclancy4509 Жыл бұрын

I love 135 but my son in law cooks tri tip to 203 and I like both.

@SmokeTrailsBBQ Жыл бұрын

I like both as well

@blueone117 Жыл бұрын

Yeah that looked like a prime tri tip not a wagyu. It was criminally trimmed at the processor as well. Zero fat cap?? Gotta try one with a fat cap instead of the one you did

@SmokeTrailsBBQ Жыл бұрын

Might have been from a smaller cow, not sure. It very well could have been equivalent to prime grade. Wagyu isn't a grade - it's just normally alot better marbled than a typical prime grade angus cut of beef (but not always)

@WillGowKelowna Жыл бұрын

Another congradulations on reaching 90k subscribers.Watching from Kumasi Ghanda. DAD

@WillGowKelowna Жыл бұрын

Watching from Amsterdam Airport

@SmokeTrailsBBQ Жыл бұрын

Thanks Dad!

@jasonsams4258 Жыл бұрын

I did this with a choice tri-tip with no brine, and it turned out fantastic. Tasted like brisket.

@SmokeTrailsBBQ Жыл бұрын

Awesome!

@caseyjohnson-ni9jq Жыл бұрын

I recently did the Tri Tip like a brisket with a choice tri tip. I didn’t want to chance it turning out dry, so I injected it with beef tallow and it turned out great. It was definitely juicy.

@SmokeTrailsBBQ Жыл бұрын

Great tip!

@jeffcarter1174 Жыл бұрын

That is a badass cutting board

@SmokeTrailsBBQ Жыл бұрын

Dalstrong. Love it

@dejacle Жыл бұрын

This would be a perfect experiment for confit, like how Leroy and Lewis cook their beef cheeks.

@SmokeTrailsBBQ Жыл бұрын

Yea great idea!

@chadowe 5 ай бұрын

Gonna try it tomorrow in our indoor smoker. Pink B!

@morenoanglers9800 Жыл бұрын

Did one over a month ago and loved it

@SmokeTrailsBBQ Жыл бұрын

That's great!

@TheMatthewcota Жыл бұрын

I kind of hate smoked trip tip. I love it hot and fast with chimichurri taking it to 135 at most in the fattest parts. You get lots of wellish done part in the thinker parts. It's a good cook out cut.

@SmokeTrailsBBQ Жыл бұрын

Yea I like it better just like a normal grilled steak.

@hakanduranl Жыл бұрын

hey bro .. why dont you make a live video of the whole cook of a brisket . one vid of 12 hours 😊 would be awesome

@frankdukes5674 6 ай бұрын

I've smoked choice tri tip like brisket several times. I've never wet brined, only dry brined, and the meat has never come out dry.

@BrosGrimPunk Жыл бұрын

I'm glad you waited til the tri tip brisket fad was over to do this video. Yum!!!

@SmokeTrailsBBQ Жыл бұрын

There was a fad? Haha

@paintballercali Жыл бұрын

That seasoning is great with a little melted butter on green beans.

@DJShine2413 Жыл бұрын

I smoked a choice one from Walmart like a brisket and it came out awesome. Believe it or not the choice ones by me are really well marbled. I prefer a tri tip medium but i was really surprised how good it was taking it all the way.

@SmokeTrailsBBQ Жыл бұрын

That's awesome! Choice is hit or miss. I could get a really crappy lower grade choice that's closer to select or a super well marbled one that's basically prime grade. CAB is a good bet to get an upper grade choice. Alot of experts are recommending CAB or other labels that guarantee their beef is top third of choice for marbling. It's even more confusing because all the grading is from the ribeye and that doesn't always translate exactly to the marbling in the brisket.

@pistolpete8518 Жыл бұрын

A trick is to get one with the fat cap still on it, but most of them are trimmed off by the meat cutter. I agree they are generally dry, but a good “single serve” brisket if you need a fix, but a far cry from the real deal. My family’s favorite is reverse seared, but I take it to temp on the smoker to get some extra flavor. Nice work Steve!

@SmokeTrailsBBQ Жыл бұрын

Thanks! Yea I like them reverse seared as well. I tried to really keep an open mind with this video though because ALOT of people really like cooking this cut like a brisket.

@obnoxiousvodka 3 ай бұрын

choice grade will give you a better result. it's the collagen that renders to gelatin and not the fat rendering that gives you the tender and "juicy" smoked meat in the end. try pulling it off the smoker at internal temp of 150 then add beef tallow and wrap in foil or paper and return to smoker to finish at 205 internal. rest until 150 internal then slice. wireless meat thermometers that monitor internal and ambient temps will give you the best results

@blueenglishstaffybreeder6956 Жыл бұрын

Next try it with a picanha or even better a leg of lamb, the lamb is a game changer when cooked to 203 trust me, remember to rest the same as a brisket it’s phenomenal

@SmokeTrailsBBQ Жыл бұрын

Never cooked lamb so that could be a fun one!

@jeffreycollier1805 Жыл бұрын

I've smoked select and choice tri-tips with no problems. It's no necessary to buy prime or wague. The best one I smoked was a Costco seasoned in the bag type. Incredible. It's as good or possibly a little better than traditional brisket. Especially because it doesn't take very long to cook to perfect tenderness. Id recommend a hot and fast type cook for tri-tips and definitely in a sealed bag with the marinade already inside.

@SmokeTrailsBBQ Жыл бұрын

Are you taking them all the way to 200+ to finish or just smoking them and reverse searing to medium rare?

@jeffreycollier1805 Жыл бұрын

@@SmokeTrailsBBQ all the way to 200°. I usually smoke at 250 or 275 to 285 for beef ribs and use your method for holding overnight in the oven lately, which is fantastic by the way. Tri-tip and 6hrs at about 275 or so, being wrapped at color preference, produces an exact copy of a brisket in a fraction of time and money for a family of 4 or so. That's my approach and it's a definite alternative when you don't have time to dedicate to a brisket. Try it out. Try to find a Costco marinated and vacuum sealed piece or marinate and seal yourself for a great piece of meat and quick cook. Pull the temp up to a point that at 3 hrs your color is right and do your wrapping in butcher paper and put back on for the last 2.5hrs. let the last few minutes be for drying and resetting the bark.

@wheelspeed831 Жыл бұрын

Ive been doing this for years. 225 for 3-4 hours works great depending on the marbling/size.

@SmokeTrailsBBQ Жыл бұрын

Is that just to medium rare though?

@robertgruen2088 Жыл бұрын

Suggestion: Par-smoke a brisket with steam injection to develop the deep bark, cut the brisket into family sized portions, vacuum bag and freeze, then thaw and sous vide to finish the cooking. Curious if it would compare you your home made holding chest.

@SmokeTrailsBBQ Жыл бұрын

That would be interesting!

@jasonsams4258 Жыл бұрын

The answer is yes.

@SmokeTrailsBBQ Жыл бұрын

Oh yes

@renpope1210 Жыл бұрын

There's no fat cap and it seems a little thin. I would go a little thicker for a smoked tri tip

@SmokeTrailsBBQ Жыл бұрын

Yep this one was a little small. The intramuscular fat saved it though

@renpope1210 Жыл бұрын

@@SmokeTrailsBBQ You should do a side-by-side comparison of brisket, tri tip, and picana. Maybe as a goo, also a rib roast. I know that would be expensive though...and almost criminal to take a rib roast past medium rare.

@bald_winz248 Жыл бұрын

Now imagine that medium rare 😍

@michaelstewart9366 Жыл бұрын

I smoke a lot of Costco prime tri tips. Always smoke them like a brisket but only go out to 190-195 injection helps

@SmokeTrailsBBQ Жыл бұрын

I need to try a costco tri tip next!

@CoolJay77 Жыл бұрын

I've cooked Prime grade Tri Tip couple times, the dryness compared to a brisket flat. However in my opinion, any beef muscle that can be cooked to medium rare and remain tender, will be wasted if cooked like a brisket. The only reason some cuts such as beef cheeks or briskets are cooked to the extent that they are, is because they would be too tough to eat when cooked to medium rare. I enjoy cooking briskets, but I'll take a grilled medium rare steak any day over a brisket. I realize not every BBQ fan agrees with me on this.

@SmokeTrailsBBQ Жыл бұрын

I 100% agree with you. For me, my preference is to cook a steak like a steak. But a lot of people like cooking it like a brisket which I completely respect!

@TundraTruth Жыл бұрын

I have a question, how long could I hold a brisket in my over set at 170, and should I. It’s the lowest my oven will go

@SmokeTrailsBBQ Жыл бұрын

About 6 hours max

@davidw7531 Жыл бұрын

Started looking at Tri-tips online and I found one that has the fat cap still attached.. Do you think that would help it in the long run when smoking? More like a brisket with the protective fat?

@SmokeTrailsBBQ Жыл бұрын

Yes!

@samuelgutierrez3184 Жыл бұрын

Interesting. I have never cooked a tri tip like a steak. Always ccok it like a brisket with no injecting. Comes out fantastic.

@ShortArmBBQ Жыл бұрын

over open fire, thin sliced on a fresh made sourdough roll, a little sauce if you want. grew up eating those from Redding French Bakery

@SmokeTrailsBBQ Жыл бұрын

Sounds delicious!

@misinformationwithrandy Жыл бұрын

Would freezing or par-freezing with a target of 132°F get you there? Or maybe injection of tallow for a regular tri-tip work?

@SmokeTrailsBBQ Жыл бұрын

You mean start at a lower temp to get better bark? It will give you more smoke flavor but i dont get really dark bark with anything unless i take it to 170+.. Tallow injection could be interesting.

@whosradl Жыл бұрын

With your bring up to 190, wrap, then put it in your holding chest at 150 for many hours, are you wrapping immediately after pulling it off the smoker and immediately putting it in the holding chest, or are you letting the meat rest at all? Cheers!

@SmokeTrailsBBQ Жыл бұрын

I put it right in the holding chest

@Dr.Unsteady 21 сағат бұрын

I’ve never seen a tritip that thin before..

@777Dorado Жыл бұрын

Been there, Done that.

@FakeName39 Жыл бұрын

For the Horde

@SmokeTrailsBBQ Жыл бұрын

was that meant for a world of warcraft video?

@solomoe2 Жыл бұрын

I would do it in foil boat while cooking

@SmokeTrailsBBQ Жыл бұрын

great idea!

@cyruskennedy7019 Жыл бұрын

Shit! Looks like your getting smoked with all that smoke! 🔥

@SmokeTrailsBBQ Жыл бұрын

So much smoke!

@BruceWoodButta Жыл бұрын

Have you ever tried to sear a brisket before smoking? I’ve been wanting to try it but I don’t want to risk it coming out terrible

@SmokeTrailsBBQ Жыл бұрын

Never tried but I don't think it's a great idea

@morenoanglers9800 Жыл бұрын

Should've seasoned it like a brisket

@SmokeTrailsBBQ Жыл бұрын

Next time!

@morenoanglers9800 Жыл бұрын

@@SmokeTrailsBBQ I seasoned mine with the goldees seasoning then let rest with beef tallow like they do and it came out amazing

@InterTay Жыл бұрын

I did this with a less marbled tritip and it came out pretty bad

@SmokeTrailsBBQ Жыл бұрын

That tracks with what I would expect!

@bobby350z Жыл бұрын

Our local costco carries prime grade tri tip.

@henryverniz7852 Жыл бұрын

7:26 I see a lot of liquid on the bottom of that smoker. Does the smoker come with a drain or opening of sort to get those taken out? And was that intentional for steam to circulate or it was accumulated mix of water, fat and everything from a lot of cook?

@SmokeTrailsBBQ Жыл бұрын

It drains out of a hole into a little bucket

@TdSharp Жыл бұрын

I did 7 of these on my oklahoma joes for my daughter's 1st birthday last year. The tri tips were nothing special, just costco choice. It ended up being a huge hit.

@SmokeTrailsBBQ Жыл бұрын

That's awesome!

@houlester Жыл бұрын

If I were your neighbor I would buy all your food just for the leftovers

@SmokeTrailsBBQ Жыл бұрын

haha!

@duanehenicke6602 Жыл бұрын

HEB here in Texas sells them with the fat cap still intact. Why so many other suppliers cut it completely off puzzles me. I've never brisket cooked one, only the reverse sear. But i would imagine fat cap on would make the brisket style way better. Maybe I'll try one one day 🤔

@SmokeTrailsBBQ Жыл бұрын

I need to get one with a fatcap!

@duanehenicke6602 Жыл бұрын

@SmokeTrailsBBQ Well, i finally brisket smoked one. It was a struggle with 105 temp on my covered porch. Took a little longer than i expected. 3 lbs out of the package. Light trim on the "meat" side. Little thin on the long tip end. (Was folded over in the package) Took that off. Scored fat cap. Little mustard and some Goldees brisket rub. 180° for 2 hrs, then bumped up to 225. (Pellet grill) Turned over every 2 hrs for first half of cook. 1 hr turns halfway through, along with some mop. Right at 7 hrs to get it to 200. Then wrapped and held it overnight. If i had been blindfolded, i would tell you i was eating brisket flat. Rendered fat on top was welcomed. Could you smoke just the flat of a brisket and have the same experience? I think so. I can purchase a prime full-packer brisket for $4.00 lb. PrimTri-tip is $8.00 lb. Think I'll stick with the reverse sear method. Lot less time. More of a "steak" flavor. And it shrinks less and goes further. Normally can feed 5 eaters with one Tri-tip. Ate half of this one in one sitting. 😳

@colin1259 Жыл бұрын

Smoked Costco tri tip like a brisket. I did it in a pan, and then wrapped after about 3 hours for the last 2. Came out great.

@MH_6160 Жыл бұрын

Issue with Costco is they trim the hell out of their tri tips, gotta get them when they aren't trimmed.

@HughsReviews Жыл бұрын

I call it a faux brisket. When I want brisket but don’t have 20 hours.

@sarsaparilla7878 Жыл бұрын

Would injecting it with fat be better than the brine?

@SmokeTrailsBBQ Жыл бұрын

It might help but brine keeps it moist.

@chipsammich2078 Жыл бұрын

Did 2 like this last weekend And first comment

@SmokeTrailsBBQ Жыл бұрын

Yes!

@watutalkinboutwillis4870 11 ай бұрын

Why didn't you do a choice for comparison?

@hardtimesbbq5265 Жыл бұрын

Tri-tip is a steak, no it’s not a good idea to slow cook. Cook it just like a NY strip, has the flavor of a New York strip, but nearly as tender as a filet mignon.

@SmokeTrailsBBQ Жыл бұрын

I like it as a steak

@ltajeu Жыл бұрын

That’s the smallest tri-tip I ever seen! Never done all that to a tri-tip that’s gonna be smoked like a brisket but it always turns out bomb diggity.

@SmokeTrailsBBQ Жыл бұрын

Yep it was small

@starwarsfanforlife Жыл бұрын

For me it is just not worth cooking it like a brisket for that long. If I am going to cook that long might as well make a brisket. It’s a lot of time for not a lot of yield.

@andrewpope204 Жыл бұрын

I still don't understand the fascination with cooking tri tip like a brisket. Just cook a brisket.

@SmokeTrailsBBQ Жыл бұрын

People are interested in it so I make the videos haha!

@andrewpope204 Жыл бұрын

@@SmokeTrailsBBQ I understand why you made the video. Just seems like a waste of a wagyu tri tip.

@qbelliesbbq Жыл бұрын

Tri tip looks good but I would respectfully disagree with the slice. The “head” needs to be turned to truly be sliced against the grain. Not trying to be rude, just trying to help.

@SmokeTrailsBBQ Жыл бұрын

Oh yea I'm fully aware there's a technically correct way to slice it. I just winged it. Turned out fine though

@duanehenicke6602 Жыл бұрын

And yet so many cut half a brisket with the grain, and claim they are slicing against the grain.....

@jerryoconnor9227 Жыл бұрын

Make Tri Tip like a brisket? I would rather just make brisket like a brisket. I will continue to make Tri Tip like a steak. Thanks for verifying my suspicions, another great video!

@SmokeTrailsBBQ Жыл бұрын

Cheers!