Beef Tri-Tip Brisket 1st Impressions and Do It Differentlies

[Sdell]

Great post and great responses laying out the pros and cons of different tri-tip cooking methods. I have my first tri-tip in the freezer and this will really help me decide what to with it. Thanks everyone.

[ecowper]

I cannot bring myself to cook tri-tip this way. For this native central Californian it is like a Texan deciding to turn a brisket into hamburger ….. still, looks like a great cook.

[Jerod Broussard]

There's no issues turning a brisket into a hamburger you just have to find large enough buns.

[bbqLuv]

Tri-tip, MR to MW on my Traeger. Seasoned with SPG or Coffee Rub, oh, so good.
I guess I will have to try Brisket-Tri-tip.

I do blade tenderize tri-tip if not done so already. Costco's tri-tip is tenderized this way.
Any comments/suggestions on yah or nah for tenderized tri-tip for Brisket style Tri-tip?

[Jerod Broussard]

I'd go to at least 160 if blade tenderizing on anything.

[ecowper]

Apparently all Costco tri-tips are blade tenderized. I never cook over MR and I have never had a problem. Then again, I spent 11 years in the Army, deployed in weird places, without a problem too. So, it may be me.

[SierraBBQGuy]

If you buy the cryovac bag of untrimmed, usually 3 tri tips, they are not blade tenderized.

[Jerod Broussard]

Leftovers from "Te" were awesome. Wrapped in a tortilla with a little cheese.

[grantgallagher]

One of my fave ways to use left overs of big beef cooks. Wrap, with hot sauce, cheese and if im feeling daring, some pickled onions, lol.

[bbqLuv]

Pickled onions. I 2nd that.