Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: TMB on October 23, 2017, 08:03:49 AM
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A Brisket is "Brisket" , a Tri Tip cooked like a brisket is a "Trisket" then what is an Eye of Round called when cooked like a Brisket, a "Risket"?
Found this beautiful hunk of meat on sale at Star Market here in town for 2.99 a lb so I said to myself (outloud) OH, i'll do a Trisket type cook! Then I get this weired look from the butcher who is looking at me tryng to figure out (one) I'm OK, (two) do I need help and (three) is it safe to appoarch and see what I need :D :D :D
He comes over and said "Is there something I can do for you?" I said not really I know what I want to do with this eye of round. He says to me, you know that is really a tough cut of meat to cook and it's hard to get tender. I said yes it is but if I do a Trisket cook it will be good. Then I get this look again, like what in the H$ll are you talking about a Trisket??
Then a 5 min trip to the meat market turns into a 25 min conversation about cooking Triskets and stuff ;)
So here is my version of a Trisket cooked Eye of Round or a "Risket" coffee brined for 20 hrs then rubbed with Tee's Fine Swine and Bovine rub :thumbup:
After a 20 hr soak in 3 cups coffee (French Roast) , 1 cup sea salt, two Tbls Rosemarry and a little water to cover
I removed the roast patted dry, rubbed with a little oil then added Tee's rub set the Rec Tec to 230 and let her go till IT of 135 (I did add smoke with an A-Maze-N smoker tray) , then I removed and wraped in foil till IT of 195 or so. I then removed the roast in the foil and set aside. I then turned the Rec Tec to 500 let it get good and hot then set the roast back in to set the bark. While the roast was getting it's bark on I took the drippings inside and made a gravy for later use.
After the bark set, I let her rest for 30 mins then sliced it up for lunchs and dinner this week.
This Risket turned out dang near perfect, nice and tender with good flavor. Next one I'll bump the flavor up a few because Kimmie didn't think there was enough salt flavor in the center.
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Wow! Risket it is! But I call that Delicious! Nice work Tommy! :thumbup:
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looks good to me..I'll have a piece.. .☆´¯`•.¸¸. ི♥ྀ.
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Glad you took the "risk" ;) on the eye of round Tommy. Sure looks good. I can see some of those slices in a french roll.
Oh, be careful when you say "Trisket" around town, I don't think the general public is ready for it yet :D ;)
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Whatever you call it, it's beautiful. :thumbup:
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Looks good, Tommy. Hub would probably want more gravy, however.
Art
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Man! That looks GOOOOD!
I would call it - "2P"
( "Seconds...PLEASE..." :D )
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I was very happy with the results. Very tender :thumbup:
The last eye of round I cooked were but a bit tough, but going to 195+ and having it wraped really did the trick
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Looks great Tommy!
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I love it