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Smoking a Tri-Tip......like a brisket......Who's Tried it? (Not Reverse Seared)
I am trying to find some information on smoking a tri-tip. I can't find anything where people smoke them like a brisket. I know some people say the "smoke" their tri-tips. From what I have found here, and online, most end up taking it an internal temp of 115 F and reverse searing.
I wanna know if anyone has cooked it like brisket. That is take it all the way up to 195-200. I am gonna give it a try, but wanted to see if anyone in the Pitmaster Club has some first hand knowledge.
Similar to Troutman I did a deep dive on Tri-Tip.....into my pockets and purchased a Wild Fork Prime.
I've done the Pit Barrel cook, the slow and reverse sear, and the slow and reverse sear after a 4hr sous vide and subsequent chill (favorite, kinda). All done to medium-rare to medium.
I can eat rare to well-done steaks with
Bought three a few years ago. The first I cooked like a steak and went to 130 internal. I was too tuff to eat. The second I did just like I do a brisket. It was eatable but not great. The third my neighbor SV’d overnight and shared it the next day after searing it on his grill. It was wonderful. I’m sure I just got some tuff stuff by luck but I haven’t tried one since.
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I asked this same question a year or three ago and I got some answers with positive results about doing this, and some 'meh' results. I've haven't tried it myself though.
Treated it exactly like a brisket: dry brine overnight, rub, low and slow to 203/95. Took about 7 hours all told, plus some rest time.
Wrapped it to rest for a while, then sliced and served.
It was absolutely delicious. It looks drier in the photos than it was, it was plenty juicy. A lot like brisket flat but much juicier and very tender, and it has that distinctive tri-tip beefiness. I would absolutely do it again, just haven't gotten round to it... have fun!
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I have had great success with treating like a brisket. My most recent was a 2 1/2 lb from my Texas meat supplier so had good quality meat. Rubbed with Suckle Buster 1836 and into frig for 4 hours. Just before I put on smoker I hit with a bit of Malcolm Reed's The BBQ Rub. Oak pellets at 275, basted after 2 hours or so. Wrapped at 164 IT and cooked at 275 to 203.
Total cook time was 5 1/4 hr. Short rest of 20-30 minutes and enjoyed. My biggest critic said she thought it was better than brisket, as it had great flavor, very moist, and super tender. Super easy cook!
Spinnaker Fork tender and juicy, with great flavor! My wife thought it better than brisket but I don't think anything beats good brisket. I'd call it a "small and faster alternative to brisket."
Depends how plentiful they are but I'll do 1 or 2 a year brisket style. I still prefer smoke all the way to med/rare or a hot and fast flippity flip cook, but if they were more readily available and cheaper I'd probably do quite a few brisket style per year.
Absolutely nothing wrong cooking a tri-tip either way. Around here brisket is much lower in cost than tri-tips by magnitudes. Only access to tri-tips are through online ordering. Adding in the extra cost of fuel and time I just cook to med rare/ medium, and am satisfied. I’ll save the fuel and long times for cooks that need them. Either way tasty meat on the plate is a win.🙂
Following this, I've had such great success SV 5.5 hours then sear to desired temp. Afraid to change. And I did a brisket last week. But I'm still curious.
I have done it with choice and prime tri-tips. Prime was great. Choice was good. I recommend splurging for the prime if available and price difference isn’t insane.
I am thinking I will wrap it once I have the color I like. When did you wrap it up?
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