Author Topic: Tri-tip ...and the secret no one tells you (trisket could be the one)  (Read 371 times)

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Offline DoomsmokeBBQ

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Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #-1 on: September 22, 2017, 03:04:08 PM »
 Okay .. I lived in the Fresno/Clovis area all my life and believe me when I tell you ... I had QUITE a few Tri-tip sandwiches growing up till this day and you'd be surprised when I tell you FEW were actually cooked medium rare but yet smoked  tender and juicy like a brisket , matter fact first time I had a brisket it was very reminiscent of Tri-tip to me just with a deeper beef flavor. It always had me scratching my head on why no one ever really gets discusses this style of smoked tri-tip , it's very much a local secret to achieve the kind of doneness where it is cooked a lot longer then the usual and still come out with a result that still retains the sirloin beef flavor like the classic santa maria style , a deep smoke ring , no pink and a melt in your mouth tenderness. I been on a very long journey (since highschool) trying to figure out how this is pulled off...in fact I came across this forum in the middle of my monthly research of this method because the term "Trisket" came about and that immediately sucked me because looking at images posted by the members who made it looked VERY identical to what I been seeking.  I Tried doing a trisket myself ..and though it was close , it was not quite what I was seeking however this definitely debunked some businesses secrets such as a BBQ joint in gilory who claims to cook their tri-tip all day and the trisket I made was very much like theirs XD !. One of my theories of the kind of Tri-tip I'm seeking is the way the businesses hold the meat for service ... maybe they are pulled off around the traditional medium rare and when they are held and rested it reaches that fine medium yet still keeping them extremely moist and tender, but that definitely doesn't explain how they get that deep smoker ring sometimes.  Also keep in mind I very much enjoy my Tri-tip medium to medium rare ...the classics are hard to beat but this method I'm seeking is pretty dang incredible and I hope someday I can finally learn to achieve it . I'll share some images below from the local joint's that achieve this so everyone can get an idea on what I'm talking about , if you happen to know how to achieve this kind of doneness with tri-tip... any tips and info is much appreciated :) ...and I'd like to take this moment to thank the members Muebe and Mike for sharing their trisket cooks as it was their posts whom I learned it from. Cheers !.
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Offline TMB

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Looks good in those pictures!

Muebe, the king of Triskets has made some real beauties!
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Offline Pappymn

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Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #1 on: September 22, 2017, 04:06:01 PM »
Muebe..... The man, the myth, the legend. Hope he pokes back in sometime.
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Offline smokeasaurus

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Re: Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #2 on: September 22, 2017, 04:14:32 PM »
Muebe..... The man, the myth, the legend. Hope he pokes back in sometime.

X2

This is the only forum that has Muebe the Father of the Trisket and the King of Infrared, TMB as members  :thumbup:
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Offline TMB

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Re: Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #3 on: September 22, 2017, 04:42:12 PM »
Muebe..... The man, the myth, the legend. Hope he pokes back in sometime.

X2

This is the only forum that has Muebe the Father of the Trisket and the King of Infrared, TMB as members  :thumbup:
True, was on another forum but just sent in my delete info.  I text muebe the other said he has been to busy but hopes to be back soon
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Offline Smokerjunky

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Re: Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #4 on: September 25, 2017, 02:09:38 PM »
That looks great.  Half of our house likes "Trisket" better than brisket so we switch it up a lot. Makes a great meal and a fantastic Trisket Dip sandwich with leftovers.
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Offline squirtthecat

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Re: Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #5 on: September 25, 2017, 03:37:07 PM »

I wonder if they start them from a frozen state?

I've done that overnight with pork butts, and they get a much deeper smoke ring.

Offline DoomsmokeBBQ

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Re: Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #6 on: September 25, 2017, 06:24:46 PM »
That looks great.  Half of our house likes "Trisket" better than brisket so we switch it up a lot. Makes a great meal and a fantastic Trisket Dip sandwich with leftovers.

 Trisket definitely ale's any craving for brisket minus the price and time however it's still it's own thing in taste however :).
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Offline DoomsmokeBBQ

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Re: Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #7 on: September 25, 2017, 06:30:09 PM »

I wonder if they start them from a frozen state?

I've done that overnight with pork butts, and they get a much deeper smoke ring.

 Yea that's highly likely , colder the meat the more smoke it takes on :) ..I do that trick often myself but The real mystery I'm trying to solve is the doneness these business can pull off .
WeberQ22inch

Offline HighOnSmoke

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Re: Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #8 on: September 25, 2017, 07:20:09 PM »
We actually prefer trisket to brisket in this house. I guess that is why I cook so many of them that way.  ;) Plus as you said it is a lot less expensive than brisket.
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Offline tomcrete1

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Re: Tri-tip ...and the secret no one tells you (trisket could be the one)
« Reply #9 on: September 25, 2017, 08:19:32 PM »
Awesome! Looks Good!
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