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

[Santamarina]

As a California native I’ve cooked countless tri-tip over the years, and I’m a stickler for doing it the traditional way - though I prefer a reverse sear.

This article was written well enough that I’m at least *considering* trying one this way.

Price is the last part of the equation. Prime brisket from Costco is still the cheapest beef around here. Currently $3.99/lb it’s higher than it used to be, but still can’t touch any other cut of beef for less than $5.99/lb other than the very rare sale.

So if I want a "smaller" brisket I’d probably just buy a packer, cut it into three pieces, and vac seal/freeze two of them.

[Santamarina]

jfmorris That’s exactly how I plan to break down my next brisket…point and two hunks of flat. Even if I have a crowd I think I might do it that way since most folks around here prefer the leaner flat. Would use the point for burgers, chili or birria.

[jfmorris]

Agreed this is a good way to go. I'll probably use the point for burnt ends at some point, but I bet it would make an awesome burger if I ground it in my Kitchenaide.

[Bogy]

While I was recuperating from knee replacement my wife went into the supermarket and told the butcher she wanted the biggest brisket he had, but she wanted it cut in two. At first he thought she just wanted half of it, but she explained she wanted the whole thing, just cut and wrapped in two pieces. So we had two equal, more or less, pieces of brisket, including point and flat. Worked out well.

[fzxdoc]

Malcolm Reed has a video smoking a waygu tri-tip like a brisket:

Kathryn

[Rod]

I just tried this last night. It was a prime from Costco. After 2.5hrs I wrapped at 156 and ended up having to bump the temp to 300 towards the end to finish. At the end of the day it took me 6hrs. Results were good, but not worth the time invested. Especially considering the previous one I did with the reverse sear method was the best tri tip I've ever had. I found with that previous one that cooking to medium makes it way better than medium rare. To me, medium is more tender and beefier. Or, maybe it was just a fantastic cow.

[Bogy]

I was watching an episode of BBQ Pitmasters last night. They were doing brisket and tri-tip. SRF wagyu tri-tip. They were talking about "cooking it like a steak, hot and fast" but all three competitors were bringing the tri-tip to brisket like temps. Nobody turned in a box with anything that looked like less than well done. Once again, the competitor who cooks hundreds of tri-tips a year, and was sure he would win, came in third and lost to the guy who cooks nothing but pork. With Aaron Franklin, who cooks 60-70 briskets a day as one of the judges.
Unfortunately, there is only one place in my part of the woods that sells tri-tip. Specialty meat market about 20 miles away. I'm going to have to stop in there and pick one or two up. Or the next time I buy beef find a processor who knows what a tri-tip is.

[Murdy]

If I were doing a "mock" brisket, my first choice would be chuck. Tri-tips around here are too pricey per pound and I love them Cali style.

[PBCDad]

Probably around 8 years ago I cooked a tri tip and a brisket at the same time on my PBC because I had seen a similar post and I wanted to test it out. As I recall, I liked the brisket better. It was a while ago though, so tbob4 when you send me up some of the tri tip that you make, I'll give it another shot

[jfmorris]

I've done several tri-tips, but the only way to get it here is to order it online. My wife is not a fan of much pink, but I always took advantage of that by cooking the thicker end to med-rare, and the thinner end of the tri-tip was usually at least medium, and she did well with it.

That said, I have one 2 pound tri-tip from Click in the freezer and may try this approach just for kicks. I will be surprised if a 2 pound tri-tip takes more than a couple of hours...

[glitchy]

I’ll be watching to see how late dinner is.

[radshop]

I got a bulk price on choice tri tip at Smart & Final last year. I forget what I paid, but it was in the same range as choice brisket. I got 3 packs of 6 (that's 18 total for the common core students.) I trimmed, dry-brined, sealed, and froze them so they are ready for sous vide & sear. Still have several in the freezer, and looking to clear out some room. Maybe I'll give the low & slow a shot.

In fact, I need to take something to a memorial day cookout in a couple weeks. That may be the answer. Test run this weekend and if all goes well, that's what I'll take.

[tdimond]

I had a 3 lb choice tri tip in the freezer, so I decided to give it a shot. I did it on the Weber kettle, B&B briquettes, hickory chunks for smoke, and trifecta rub. I was fighting temps late, so I finished in the oven.

I liked the flavor a lot. It didn't get quite as tender as a brisket, but still much more tender than reverse sear to medium rare.

I'd definitely do it again.

[MsTwiggy]

That looks fantastic!

[Finster]

Wow.
Sign me up for some of that.😋

[holehogg]

That looks good.

[realdocBBQ]

I just got a pair of tri-tip in from Click Akaushi, but they look pretty small.... I'm afraid if I do them like that they'll dry out and turn into jerky. I needa weigh them, but they feel like just over a pound each.

[Rod]

Damn, those are small. I don't think I've ever seen a tri tip under 2lbs around these parts. I wouldn't try this method on those either.