Memphis Triskets

[Pappymn]

That sure looks good Mike and I have to try one of your triskets!!! I am a little like Gene and have trouble doing trtips well done! Don

Hey Mike, I agree with Gene and Don. That trisket looks delicious!

Have 9 peeled Prime grade tri-tips in the freezer right now that I picked up from Costco but every time I think about a Trisket I cringe ... My local Costco has Prime grade brisket for around $2.50/lb and I think I'll pick one up and save the tri-tips for medium rare   

You really need to stop reminding me about that great deal you get that I can't. Too painful.

[muebe]

Well honestly until you actually try it then you don't know what your missing. I felt the same way until a member of this forum told me how good it was. I figured well I can try it one time and if I don't like it at least I can say I tried it and it wasn't for me. Kind of like Sous Vide cooking. Until you actually try it an opinion about it is different then if you have tried it.

The key is you must foil it the second half of the cook otherwise it will come out dry.

Those who have made a Trisket correctly seem to really like them.

[smoker pete]

Well honestly until you actually try it then you don't know what your missing. I felt the same way until a member of this forum told me how good it was. I figured well I can try it one time and if I don't like it at least I can say I tried it and it wasn't for me. Kind of like Sous Vide cooking. Until you actually try it an opinion about it is different then if you have tried it.

The key is you must foil it the second half of the cook otherwise it will come out dry.

Those who have made a Trisket correctly seem to really like them.

OK Mike ... I'll give it a shot 

[TMB]

Well honestly until you actually try it then you don't know what your missing. I felt the same way until a member of this forum told me how good it was. I figured well I can try it one time and if I don't like it at least I can say I tried it and it wasn't for me. Kind of like Sous Vide cooking. Until you actually try it an opinion about it is different then if you have tried it.

The key is you must foil it the second half of the cook otherwise it will come out dry.

Those who have made a Trisket correctly seem to really like them.

I didn't wrap but used my pellet SRG and it was perfect not dry at all.   Had a very nice bark just lake a brisket even Kimmie loved it   

Will wrap the next one for sure 

[tomcrete1]

I'm in! I'll need to find a butcher that has here in the Midwest, is it a Trisket or a Brisket? Want to make sure I'm asking for the right thing 

[Pappymn]

I'm in! I'll need to find a butcher that has here in the Midwest, is it a Trisket or a Brisket? Want to make sure I'm asking for the right thing 

Tri-tip is what you want

[smoker pete]

For planning purposes only - About how long did it take Mike to smoke at 225ºF to an IT of 140ºF -> bump pit to 300ºF till the IT of the trisket reached ~ 200ºF?

[tomcrete1]

I'm in! I'll need to find a butcher that has here in the Midwest, is it a Trisket or a Brisket? Want to make sure I'm asking for the right thing 

Tri-tip is what you want

Thanks Pappy! Tri Tip it is 

[muebe]

For planning purposes only - About how long did it take Mike to smoke at 225ºF to an IT of 140ºF -> bump pit to 300ºF till the IT of the trisket reached ~ 200ºF?

I think it was like 4 hours then a couple to get to 200F after wrapping.

[smokeasaurus]

The Father of the Trisket strikes again 

[Smokerjunky]

Fantastic results! 

[jimsbarbecue]

You have to think of them as two separate cooks and cuts of beef. When finished both are great in their own right. My wife loves trisket. I add a cup of BBQ sauce when I wrap them.

[muebe]

You have to think of them as two separate cooks and cuts of beef. When finished both are great in their own right. My wife loves trisket. I add a cup of BBQ sauce when I wrap them.

Jim is the one who told me about them