Trisket (tri tip like brisket) is great, I just made another one last weekend. It’s super easy to make. I wrap around 160 in butcher paper (with a little melted tallow usually) and cook to around 198. The only challenge is making sure you know the grain of a tri tip to slice it right.
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Hey glitchy,Originally posted by glitchy View Post
Thanks so much!
Yes the last and only time I tried to cook Tri Tip, I did slice it with the grain and took it too far too hot. It was dry and tough.
Based upon your reply, I may try it again, i.e. TRISKET. I'll paint w/ tallow. Will even consider injecting and potentially blade tenderizing.
Any down side to blade tenderizing?
I've also considered trying prime rib, but to be honest, it's really intimidating to me. I've only even eaten it twice in restaurants and both times it was rare.
Thanks again!
JDComment
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The triskets I’ve don’t have been pretty tender without any tendering, so I’ve never really thought about that. I doubt it would harm anything though. I wonder if Costco tenderizes theirs? Tri tip does seem like one of those cuts that you either need to do medium rare or 195-200 and anything in between isn’t going to be very good.
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I've had good results dry brining a rump roast with kosher salt and course ground black pepper, and smoking @ 225 to an internal of 140-145, then resting for 30 or so minutes before slicing. I usually dry brine the night before, but as little ad 4 or 5 hours has worked too..
Edit: have only ever done this on a kettle, but don't see why it couldnt be done on an offsetLast edited by Finster; July 7, 2022, 11:19 AM.Comment
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Beef cheeks! Lots of salt/pepper and smoke. Take them to 210f Easy and delicious..Comment
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We do flank. Have the butcher put them in foodSaver vac pacs w/teriyaki/soy sauce. Can be frozen or held in fridge cpl days. Or cooks up fast n hot on the gasser. Side of butter noodles n save your vac pac juice to heat and pour over meat n noodles. Easy Peasy, smoker or gasser.
if you want quick smoke flavor, add liquid smoke to the vac pac soy/teriyaki.
also needs to be cut on the bias!Comment
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CheeksComment
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Back ribs!
Quicker than short ribs and so delicious.
Also agree with others that picanha or tri-tip would be excellent choice.Comment
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Beef cheeks!!! One of the best cuts you can get!Comment
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I really like the smoked tri-tip idea. I cook them somewhere between the brisket tri-tip and the traditional. I don't temp it at all. I simply go 3.5-4 hours at between 215 and 225. If the cooker shoots up in temp for more than about 10 minutes, it comes off at 3.5 hours, if it stays in the 215 range it goes 4. I wrap tightly after pulling it from the smoker and let it sit in the cambro for a minimum of 1/2 hour. I slice very thin across the grain. If I am making them "special" I will pre-sear. I have done them side by side and without a doubt, the pre-sear make it plumper.Comment
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Just buy what's available and affordable, then, adjust your technique to what you want Don't overthink, just cook.Comment
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Hey everyone,
First off, thank you everything for all of your help, suggestion s & advice.
I became so focused on and excited about cooking ribs I lost focus on my original goals of this cook. One of my goals for this cook was affordability. I had done chuckies on my new KBQand was looking for another barbecue experience and challenge. I landed on ribs. In a moment of perspective and clarity, I realized how much prime plate ribs for 5 - 6 people, especially seeing that the price per pound includes bone which is roughly 1/2 the weight of the cut.
I’ve changed my plan from ribs to brisket. This will be my 1st brisket on a stick burner. Other than being the 1st on the stick burner, it’ll be the 1st using the cherry and hickory splitz I got last week. I’m going to put the moisture meter on the to make sure they’re not too green. Not sure what I’ll do if they are.
I look forward to this cook. I’ll def share my results w/ you.
Best regards, I’m off to buy a prime brisket from Wild Fork.
JD
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