Thermoworks says, cook tri-tip like brisket! (?)

[Mosca]

https://blog.thermoworks.com/beef/brisket-style-tri-tip/?trk_msg=DN11RFILQ4SKTCHAJOCCSBGJG8&trk_contact=41N0945VO6AQVFM21PMMU25EJK&trk_sid=8NJN7OP4AHOLI5K630C4NT5KR4&trk_link=DNUONL7O13P4V8VAF4K8RUHTR0&bxid=456414C295C214F594EEB4E8EB&utm_source=listrak&utm_medium=email&utm_term=blog-CTA&utm_campaign=May2022-Probes-Spools-Case-Content-CS

Sure, why not, I guess?

It’s interesting that they hit all the reasons I don’t do lots of brisket: it’s expensive (here in the Northeast), about a third of it gets trimmed and tossed, it has to start at midnight, and there is just too much brisket left over (not the worst problem, I know).

But a tri-tip… well, here in the Northeast those aren’t cheap, either. But we’re looking at 5 hours instead of 15, and getting a reasonable yield, and a roast size that fits a smaller party? I’m interested!

I have one in the freezer that maybe I’ll try this on, this week.

[glitchy]

It’s the best way to make tri-tip

[KarchyBBQ]

Agreed. It’s pretty great. We do this quite a bit. Occasionally, after cooking to probe tender I’ll chop it up and throw it on the griddle to get it a little crispy and then add cheese for cheesesteaks or make tacos with it. But it’s really best just smoked then sliced.

[RichardCullip]

I'm game to try it on the next tri-tip I cook.

[bbqLuv]

Dotto,

[bbqLuv]

At first, I thought, oh no there goes another one. Upon reading it, well why not? Just might have to give it a try. Fat cap down on my Traeger.

Down Loaded into my Paprika app, to do file.

[tbob4]

You will like it. I have been cooking tri-tip for darn near 40 years (man, I’m getting old). I found very early on that a 3 - 4 hour cook in the smoker at 220 rendered my best beef. I do not temp the beef. I just can tell when it is done now.

I also let it rest for a minimum of 1/2 hour in a Cambro/ice chest. I cut thin, against the grain. Another of my secrets: I pre-sear if I want to make it extra special. It takes a bit more effort but it makes the roast plumper. I have done side by side experiments to test the theory and it never fails.

[Skip]

I just saw this on the ThermoWorks site too Mosca . I've done it before and plan on doing it again when Family is all home in a couple weeks. Not everyone likes the Med/Rare Beef so this is a good compromise and very tasty.

[Finster]

Agree. My son and I are the only ones that will eat beef less than well done. I've been looking for something like this

[TripleB]

IMHO, what a waste of good meat. To each his own, but again, what a waste.

[surfdog]

Hmmm, I saw that email and pretty much ignored it. It’s still in there, but it didn’t grab my attention enough to read it right away… My first thought was, "But why?"

Being fairly lean, I’m surprised it can take that much heat. But it’s plentiful around here, so I might just have to give it a try one o’ these days. But it’s gonna take some willpower to not simply get a bunch of red oak flaming. LOL

[rickgregory]

I'm still bemused by the idea that tri-tip is cheaper than brisket. Per hunk of meat, sure. But per pound? Uh...

Also, I think this depends on how you want to use it. They have a point for sandwiches. Medium, med-rare it does not bite through easily. But sliced and served as dinner when it's done? It's great.

[58limited]

Tri-tip is a bit pricey around here (when you can find it). When I want brisket-like meat but a smaller volume I use a chuck roast. I like medium rare tri-tip so I will keep doing it that way and save the chucks for low and slow.

[ecowper]

Maybe some day I will try a choice tri-tip low and slow, but probably not. I just love tri-tip central california style.

[smokin fool]

Tri-tips have completely disappeared around here, shopping today found full packers at local grocery store today.
No price per pound but prices started at $107.
Ouch.

[ecowper]

I’d much rather do a chuck roast like a brisket, all things considered.

[Old Glory]

My wife is not a brisket fan. She does like steak so it's Cali style for us.

[mrteddyprincess]

Quality of tri tips varies a lot in Central Indiana. I've finished tri tips at 133 F that were tougher than shoe leather, and I think had I cooked them like a brisket it would have been pretty good. At one point I accused the members here from California of buying up all the decent tri tips... I finally got my hands on decent tri tips and I now fall on the cook it like steak side of things. A good tri tip is a steak that can feed 5-6 people easily. If only one could predict which type of tri tip one has before it is cooked!

[Ronaldf123]

Maybe dumb question, when wrapping with butcher paper, how many wraps should you do? Are we trying to get it as air tight as possible?

[WI Bubba]

Not a dumb question at all.

Yes, the goal when wrapping is hold in as much moisture as you can, so the tighter, the better. The reason butcher paper works so well is that once it gets soaked with fat from the meat, it is essentially water proof.

Now we wait for the folks that disagree with me on how to wrap, or what to wrap with, to show up, and that's when the real fun kicks off.