Tri Tip smoked like a brisket: Anyone try this???

[jjdbike]

Hey folks,

Looking to smoke some beef for 5 people. Love brisket, but looking for a tad less $ & time commitment. Don't want a bunch of leftovers for several reasons.

Watched several vids on Tri Tip like a brisket. I know I need to take w/ a grain of salt, but they looked like they came out well.

Considering a Tri Tip or two (like a brisket), depending on size. I'll try to find one w/ fat cap on. Then do the whole brisket routine, trim, inject, slather, rub, smoke till bark is well established and at approx 165, wrap, take to probe tender, slice against the grain.

Anyone here done or experienced this?

Your thoughts?

Also, considering doing chuck.

Love to hear your input! Thanks in advance!
JD

[fzxdoc]

You may want to pop over to this topic to get more info about smoking a tri-tip as a brisket:

https://pitmaster.amazingribs.com/fo...et#post1221535

And for smoking chuck roast, this post is a classic:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/54754-chuck-roast-on-the-pit-barrel-cooker#post54754

Here's a chuck roast video:

https://pitmaster.amazingribs.com/forum/restaurants-and-butchers/cookbooks-videos/276912-smoked-chuck-roast-video#post276912

Kathryn

[Skip]

Tri Tip cooked like a Brisket is a good option if you have guests who prefer their beef a little more done than rare-medium rare.

[bbqLuv]

No to Tri-tip like a brisket! That is NOT in my To Do List.

[Attjack]

I would cook it hot and much quicker.

[Murdy]

I've never done it myself, but plenty of people have, so there must be something to it.

[mgaretz]

To me cooking a tri-tip like a brisket is a waste of a good tri-tip. Brisket is cooked like it because it has to.

[Huskee]

I'm with mgaretz!

[Livermoron]

I cook my tri tip on the kettle rotisserie and have had great luck with it. I think the rule is to "treat it like a thick steak". I tried brisket but the texture reminds me too much of corned beef. I'm intrigued by the thought of doing a chuck roast in place of brisket...

[bbq_esq]

Saw Malcolm Reed do it, he seemed happy with the result. May have been Wagyu fwiw