TriTip as brisket on PBC

[webwolff]

Anyone try Malcom's method for tri-tip as brisket on their PBC? Curious about approximate times to get to 200 degrees. Malcom's roast quite a bit thicker that mine. Thanks, ya'll.

[Jerod Broussard]

I have a Tri-Tip in the freezer but still debating on what to do with it. Probably stick with the sous vide - chill - reverse sear method. It is Prime but it is very difficult for me to cook something that high that does so well as Medium-Rare.

[HawkerXP]

Not me but waiting with you to see what pops up!

[Soonerpop]

No, but I’m going to try it some time. I think Meat Church did one that way as well.

[bbqLuv]

I will try it if yours turns out good, and if I can get myself to do that to a Tri-tip.
Happy Grilling to you and BBQ too.

[fzxdoc]

I can see it working with a Waygu Tri-Tip like Malcolm used. Not so sure with the tri-tips that usually come my way.

Kathryn

[IowaGirl]

I agree -- this method might work with well marbled tri-tips, but the ones I've cooked have been lean with very little marbling. I'm certain they would be dry as dust and tough as shoe leather if cooked low and slow.

[Troutman]

Why take a beautiful piece of meat and cook it like it’s shoe leather? Seems like a waste to me, turning red meat gray. Hard pass.

[smokin fool]

Yup, remember the time I was going to cook tri-tip like a chuckie and you stepped in.
That was a much needed intervention.

[Potkettleblack]

Sums up my opinion exactly. Last week or two, I had two tri tips I got from crowd cow that I just did reverse sear on, and Ms. Black was over the moon for em. So, have two more coming, and don't see why I would cook to 200... the things are great med rare and sliced properly.

[Huskee]

I am one of those folks who appreciates experimenting, especially as an observer. I also feel that just because something can be done doesn't always mean it should be. I feel the same way about grinding a brisket up for burgers- sure it can be done and might make great burgers, but to me burger < brisket so I will never do it myself. (That's only my personal feeling based on what I value more.) I lean toward a proper medium rare tri-tip > tri-tip brisket style, but I admit I haven't tried it. You'll only know for sure if you try. I'll observe

[Troutman]

In that case I'll deep fry some 30 day dry aged ribeyes until they reach 208*F and I'll ship them your way. Enjoy !!!

[Huskee]

Troutman Ok, I'll observe how those bad boys taste but I'm not holding my breath for positive reviews.... You're paying though, right?

[Jfrosty27]

I have cooked just two tri tips. Both bought at the same time and place. Both cooked whole to medium rare. I had one that was chewy and tough, the other was tender. The difference? The first one, also the chewy one, I learned that I had sliced it all wrong. The second, tender one I sliced correctly after doing a little homework. So for me that’s the key. $.02 spent.

[jfmorris]

Yep, gotta go across/against the grain for sure.