Trisket (Tri-tip smoked lik a brisket) rest time?

[jjdbike]

Hello everyone,

I've recently been intrigued by the idea of smoking a try tip like a brisket. Less money & less time than a whole packer. Also, a way to add flare (smoke), and get it tender (low and slow and wrapped in foil w/ saved au jus & added smoked tallow).

My question is, would the smoked and wrapped tri-tip benefit from a loooong rest in the same way as a smoked packer does?

Would a whole packer style overnight hold at 150 be benificial in the same way it is for a brisket?

Thanks in advance!

Respectfully,
JD

[RonB]

I can't help, but since there's only two of us now, I haven't smoked a brisket in several years. However, I do smoke chuckies like a brisket from time to time, and they are great. I will occasionally season "Mexican style" for some great tacos.

The cost per pound is higher for a chucky, but at 2 to 3 lb, they are cheaper than a large brisket.

[Duanessmokedmeats]

+1 👍

[TripleB]

I don’t get smoking a Tri-tip. A TT is a sirloin like cut. Your proposed plan will produce a well done steak. There is no connective tissue in a TT (like a brisket or pork butt) to break down.

if you want a kiss of smoke on your TT, I would recommend using a Santa Maria set up on your PK360 and use Oak chunks or splits and slowly grill your TT to a desired internal temp.

FWIW

[Ace]

Agree... TT works best Med Rare - Med. 😊

[barelfly]

There are videos, check Meat Church, showing a great end result. I’ve yet to do it, but Matt at Meat Church just posted on this. It’s really good.

[TripleB]

barelfly Didn’t say you couldn’t do it or that it couldn’t have good to great flavor due to the rub. But in the end you still have a well done steak, just like Meat Church. If I want smoked beef, but don’t want to smoke a brisket for x hours, I’ll smoke a Chuck. Smoking a TT is just a waste of good beef IMHO.

[jjdbike]

I don’t get smoking a Tri-tip. A TT is a sirloin like cut. Your proposed plan will produce a well done steak. There is no connective tissue in a TT (like a brisket or pork butt) to break down.

if you want a kiss of smoke on your TT, I would recommend using a Santa Maria set up on your PK360 and use Oak chunks or splits and slowly grill your TT to a desired internal temp.

FWIW

Thanks for your reply TripleB,

I understand that you would not prefer smoking a try-tip. I also enjoy a Santa Maria style TT cooked over an open live flame. This is simply something different I'd like to try.

Lots of people smoke tri-tip, including people I know and respect. I will reach out to them for advice.

I was surprised to hear that TT has "... no connective tissue". If one slices it with the grain and too thick, it certainly feels like there is connective tissue.

I will post a report.

Respectfully,
JD

[Trunkmonkey]

What temp are you cooking them too? I usually shoot for mid 130s F, which doesn't leave a lot of room thermally for a long rest. I rest mine up to 30 minutes and they come out great. I never even considered taking one up over 200 F, that might be interesting, or it could come out as a meat brick. Like RonB says, chuck roasts (I've heard them referred to as Poor Man's Brisket) come out fantastic on the smoker if you want something cheaper and/or smaller than a packer brisket.

[Sweaty Paul]

I've never smoked a try-tip like a brisket, however, in the video he said to cook to "probe tender" and that the temp sn't usually as high as it is on a brisket. Additionally he said he usually wraps one at 160-165 (which he says is lower than his briskets which is usually 175). After wrapping he then cooks to probe tender and then rests.

I've smoked plenty of chuck roasts and they have been fantastic. I tend to cook cook them and then make them into shredded beef.

[jjdbike]

What temp are you cooking them too? I usually shoot for mid 130s F, which doesn't leave a lot of room thermally for a long rest. I rest mine up to 30 minutes and they come out great. I never even considered taking one up over 200 F, that might be interesting, or it could come out as a meat brick. Like RonB says, chuck roasts (I've heard them referred to as Poor Man's Brisket) come out fantastic on the smoker if you want something cheaper and/or smaller than a packer brisket.

Thanks Trunkmonkey & RonB ,

I've smoked chuckies for pulled beef BBQ w/ good results. I've even made chuck burnt ends.

Have you ever sliced smoked and served chuck like a brisket?

I realize that TT is lean, unlike chuck. Brisket flat is also lean. I wonder if there is some other cut of beef other than brisket that is well suited (better suited than TT) for low & slow smoke and slice to serve?

Thanks in advance!
JD

[RonB]

I would rather slice than pull chucks, so I pull around 195°. Do pay attention to how you slice it though. The grain runs vertically when the chuck is on your cutting board, so you need to slice at 45° from the cutting board.

[tstalafuse]

Coincidently, I am cooking one right now. Mr. Meatchurch says to rest tented at room temp for 45 min.

[jjdbike]

Coincidently, I am cooking one right now. Mr. Meatchurch says to rest tented at room temp for 45 min.

Nice!
A Tri tip, or a chuck?
Please let us know how it turns out!
Respectfully,
JD

[tstalafuse]

A tri-tip. Resting as we type.

[jjdbike]

Cool!
Can't wait to hear, and hopefully see your results.
JD

[tstalafuse]

Result was very good, Came out flavorful, tender, and moist. I didn’t inject, just added som beef tallow when I wrapped.

[luvthemstillers]

Matt Pittman from Meat Church just put out a video on this exact topic:

https://youtu.be/kYtOBpzUtPM?is=N4bvBqrgOfXNEYmp

[barelfly]

This….just referred to this above. It’ actually looks like a great end result!

[jjdbike]

Matt Pittman from Meat Church just put out a video on this exact topic:
https://youtu.be/kYtOBpzUtPM?is=N4bvBqrgOfXNEYmp

Thanks luvthemstillers,

Yup, I'm a big fan of Matt & Meat Church. I'm looking forward to reading and seeing how tstalafuse smoked Tri Tip turns out.

As far as I can see, the main concern would be drying int out. Considering injecting w/ smoked & seasoned wagyu beef tallow & beef stock during the cook, after the stall - ish & before the wrap.

JD

[barelfly]

Matt’s tri tip didn’t seem dry at all. It looked outstanding!

[tstalafuse]

Have you ever noticed what he does in his video is not eactly the same as what he puts in his recipe online? Some times the change is big, and some times it is small like changing beef tallow in the video for butter in the recipe.

[jjdbike]

Yes, I have noticed that. Plus, he has different versions he’s done over the years. Often to advertise a rub, pellets, friends’s products, etc. He’s still fun to watch. “I ain’t mad at it😎”
JD

[glitchy]

You don’t have to cook to 200° plus. I’ve been pulling at 185-190 the last couple. I don’t think they don’t need much rest, I usually just finish up sides and slice it up, so 10-20 mins probably. I know to many that have responded seems strange, but trisket is great.

[Jerod Broussard]

The one I did was still a bit tough on one end at 195.

It's a roast. It does very well smoked. It doesn't need a long rest.

[OC Sandy]

The good news is you live in So. Cal. which means you can get tri-tip easily and fairly inexpensively, allowing you to experiment with how long to cook it and how long to rest it. Try one and if it doesn't hit just right, you can try another one soon. They are always on sale in our grocery stores in So. Cal. That said, I have tried tri-tip cooked like a brisket and in the end I just didn't care for it. I definitely prefer the taste of a tri-tip when it is cooked like a steak rather than like a roast/brisket. However, that is only my experience. You may end up really liking it. Have fun! Play with food.

[wrgilb]

I cooked one yesterday this way, just to see how it would be. I got busy and didn't get to the wrap until the temp. was 173 after 5 hours of cooking at 275 on the Copper Head 7. Wrap in 2 layers of foil with some beef tallow, like MC. Put it in the oven inside at 275 and didn't check for an hour, at that time it had climbed to 208, I should have checked sooner.

I rested it in the foil for an hour to let the temp. drop and then put it in the warmer at 140-150 for 2 hours. It sliced fine, no crumbling. It was a little dry, not bad and I dipped the pieces in the juice in the wrap. My wife really liked it, but she doesn't like med. rare pieces like we usually cook them. It was good for a change from the usual, I'd do it again once in a while, maybe every 10th tri-tip cook, just because my wife liked it. But spending 9 hours overall seems like a lot of wasted time. No pictures as my kids came over a gobbled it up as fast as I could slice it.

[jjdbike]

I cooked one yesterday this way, just to see how it would be. I got busy and didn't get to the wrap until the temp. was 173 after 5 hours of cooking at 275 on the Copper Head 7. Wrap in 2 layers of foil with some beef tallow, like MC. Put it in the oven inside at 275 and didn't check for an hour, at that time it had climbed to 208, I should have checked sooner.

I rested it in the foil for an hour to let the temp. drop and then put it in the warmer at 140-150 for 2 hours. It sliced fine, no crumbling. It was a little dry, not bad and I dipped the pieces in the juice in the wrap. My wife really liked it, but she doesn't like med. rare pieces like we usually cook them. It was good for a change from the usual, I'd do it again once in a while, maybe every 10th tri-tip cook, just because my wife liked it. But spending 9 hours overall seems like a lot of wasted time. No pictures as my kids came over a gobbled it up as fast as I could slice it.

Hey wrgilb Thanks for the report!

I'm glad your wife liked it. That's my challenge, she like her beef well done and very lightly seasoned. She can't handle spice. We've got opposite tastes.

What grade was your trip tip? What kind of marbling did it have?

I'm not familiar w/ a Copperhead 7. I see it's a Pitboss vertical pellet cooker. I wonder what kind of air flow it has. I like the idea of a vertical cooker. Lots of room.

Matt's TT on his offset at 250 degrees was at 163 internal in the thick part after three hours. After wrap it took 2 more hours at 250 to reach probe tender at 203ish.

I wonder how it would have turned out if you wrapped at 160 and pulled it at 200. I have a couple Wagyu TTs that have awesome marbling & a KBQ stick burner that has convection fans so w/ all of that air flow it cooks about 20% faster & creates a nice bark. I'm psyched to try it.

I'll report back.

Best regards!
JD

[wrgilb]

I always get Costco USDA Prime tri-tips and I pick through them to get the ones with the best marbling. I get good air circulation. The next one I do I will wrap in the low 160s also. I just had a piece of the leftovers and it's quite tasty. I will do the next one on the BGE and see if it cooks faster.