Calling all Beef and BBQ Gurus

November 30, 2020, 09:30 AM

As a lifelong resident of central CA, I’ve had a few Tritips. They’re exceedingly common around here.

I use a dry rub and then I either smoke them at 200 until about 135 or grill at 325 until the same temp. Both come out fine.

I’m going to try the brisket method tomorrow. I’m intrigued. I’ve been wanting to try a brisket but haven’t wanted to drop the $ on that big of a hunk of meat.

November 30, 2020, 09:45 AM

tatortodd

quote:
Originally posted by thumperfbc:
I’m going to try the brisket method tomorrow. I’m intrigued. I’ve been wanting to try a brisket but haven’t wanted to drop the $ on that big of a hunk of meat.

A small and great alternative to brisket is chuck roast. It's fatty and has connective tissue so cooking just like a brisket works great.

Ego is the anesthesia that deadens the pain of stupidity

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November 30, 2020, 02:37 PM

GT-40DOC

I will be doing a chuck roast in my smoker next week. I have done them before, and am very pleased with the end results.......low and slow!!

December 02, 2020, 11:31 PM

thumperfbc

quote:
Originally posted by GT-40DOC:
I will be doing a chuck roast in my smoker next week. I have done them before, and am very pleased with the end results.......low and slow!!

I did one today. About 11 hours total, wrapped at 163. Only rested 30 minutes. Meat Church Honey Bacon rub.

It. Was. Wonderful. I’m so impressed.

December 03, 2020, 05:27 AM

C L Wilkins

quote:
Originally posted by tatortodd:
quote:
Originally posted by thumperfbc:
I’m going to try the brisket method tomorrow. I’m intrigued. I’ve been wanting to try a brisket but haven’t wanted to drop the $ on that big of a hunk of meat.
A small and great alternative to brisket is chuck roast. It's fatty and has connective tissue so cooking just like a brisket works great.

I agree. Chuck roast is a great alternative brisket.

December 03, 2020, 08:30 AM

1KPerDay

quote:
Originally posted by Expat:
We buy tritip regularly. Dry rub and smoke.

The only way we cook it, and maybe I'm missing out, is by smoke at 185 to internal temp of 135. Remove from heat, wrap it in foil and let it rest 5 -10 minutes. Slice thinly and serve.

Consistently delicious. Easy to cook and makes me look like a pro. Temp to just below desired cook is key for me, the "rest" takes care of the balance of cook.

This is exactly how I do it and I get raves every time. I pull it between 130-140 depending on how much attention I’m paying. Always great either way. 130 is better. The center needs to be very pink if not red. Lunatics who like their steak more well done can eat the pointier ends.