Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on November 22, 2016, 07:22:15 PM
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I seasoned a 3 pound Tri-tip on Sunday with Oakridge BBQ’s Santa Maria rub. I used worcheshire sauce as a binder for the rub.
It was then refrigerated until today.
(https://photos.smugmug.com/BBQ-Cooks/Trisket-on-the-Weber/i-DMH2Swb/0/L/Trisket%20112216-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Trisket-on-the-Weber/i-DMH2Swb/A)
I am using the Weber today with the Slow n Sear. I am burning KBB with post oak and cherry wood chunks. I am running the
grill at 230. I am monitoring the temperatures with the Smoke thermometer.
(https://photos.smugmug.com/BBQ-Cooks/Trisket-on-the-Weber/i-T56w42N/0/L/Trisket%20112216-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Trisket-on-the-Weber/i-T56w42N/A)
Here it is at 140 degrees. I will be wrapping it in foil and back on the grill until it reaches 198 or probe tender.
(https://photos.smugmug.com/BBQ-Cooks/Trisket-on-the-Weber/i-CPh7HD3/0/L/Trisket%20112216-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Trisket-on-the-Weber/i-CPh7HD3/A)
I took it to 198 and let it rest for about 30 minutes. Total cooked time was 5 hours. Here it is sliced and ready to eat.
(https://photos.smugmug.com/BBQ-Cooks/Trisket-on-the-Weber/i-sSQ3rgH/0/L/Trisket%20112216-4-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Trisket-on-the-Weber/i-sSQ3rgH/A)
No plated picture tonight.
If you have never tried cooking a tri-tip this way I highly recommend it. Since there is only the 2 of us at home now, it is definitely
cheaper than buying a brisket. We actually prefer the trisket to a brisket.
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That's a sweet looking cook Mike! I will put trisket on my short list of things to do! Trouble is I'm ALWAYS ready to yank my tri-tips off the grill and devour them when they hit 130F! ::)
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Perfect Mike .☆´¯`•.¸¸. ི♥ྀ.
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That's a sweet looking cook Mike! I will put trisket on my short list of things to do! Trouble is I'm ALWAYS ready to yank my tri-tips off the grill and devour them when they hit 130F! ::)
I've been tempted too Gene, but once you taste it done this way I think you will really like it.
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Looks great Mike! Not sure what "Post Oak " is :)
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Looks great Mike! Not sure what "Post Oak " is :)
Long story short Tom it is white oak. Mostly used for fence posts since it rot resistant. (Wikipedia is my best friend) ;)
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Looks nice Mike!!!! and I need to do one soon as my butcher has some. Don
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That looks really good! I've always cooked Tri-Tip to medium rare. Being low in connective tissue/fat it seems like it'd be really tough cooked to brisket temps but your pics look tender and juicy. How tender is the meat compared to a good brisket?
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Yeah buddy. Nice cook
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That looks really good! I've always cooked Tri-Tip to medium rare. Being low in connective tissue/fat it seems like it'd be really tough cooked to brisket temps but your pics look tender and juicy. How tender is the meat compared to a good brisket?
My wife and I were discussing this tonight. We both agreed that the texture is a lot better than the texture on a brisket. Brisket to me, even cut correctly, has a bit of a chewier texture. The trisket is just about melt in your mouth, if you cook it correctly. I always wrap with some type of mixture at 140 and have never had a dry one. This one I used some granulated garlic, granulated onion, parsley, melted butter, worst and soy sauce and a splash of Dr. Pepper. Good dipping sauce too.
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Looks like a great Trisket Mike!
Wrapping at 140F is key. I tried to make one without wrapping in foil and it came out dry.
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A great cook. Gotta do a trisket one of these days.
Fruitawood has Texas Post Oak in chunks or splits if anyone is interested. It is basically "live oak" so you can probably pick some of that up cheaper than the trendy "Post Oak" prices...............
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OK, I have got to try this now. I've said it before, but I've always been a med rare/medium kinda tri tip guy. This pic proves that a 197° IT tri tip is NOT dry :-)
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A great cook. Gotta do a trisket one of these days.
Fruitawood has Texas Post Oak in chunks or splits if anyone is interested. It is basically "live oak" so you can probably pick some of that up cheaper than the trendy "Post Oak" prices...............
That is where I got my post oak Smoke.
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Looks good!!
I too am used to pulling them at Med Rare guess I will have to give this a try.
Just got some Red Oak to use with regular (med rare ) tri tips, have read in a few places that it is very similar to post oak, have also read that it is the same. Either way should work really well
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That looks great, Mike. Tritip is one of my favorites but I've never done it like this. Looks really good.
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I have to try this sometime....
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Great job Mike!
I agree that this is a great substitute for a brisket and a lot easier and quicker to cook. Melts in your mouth too. I will always love tri tip taken to medium-rare but every once in a while I will be doing a trisket 8)