Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: DoomsmokeBBQ on September 22, 2017, 03:04:08 PM
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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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Looks good in those pictures!
Muebe, the king of Triskets has made some real beauties!
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Muebe..... The man, the myth, the legend. Hope he pokes back in sometime.
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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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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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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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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.
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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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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 .
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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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Awesome! Looks Good!
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Been meaning to make one for some time now.
Just picked up a 3 pounder yesterday, gonna give it a try today if I get home in time.
Just need to figure out the rub, Texas brisket rub, or Santa Maria Tri tip.
Decisions decisions 8)
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Been meaning to make one for some time now.
Just picked up a 3 pounder yesterday, gonna give it a try today if I get home in time.
Just need to figure out the rub, Texas brisket rub, or Santa Maria Tri tip.
Decisions decisions 8)
Any rub is good with TriTip :thumbup:
I smoke mine till 180 ish then I sear it on an SRG at 700+ each side to get a good crust
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Go with salt pepper and garlic.
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Go with salt pepper and garlic.
Going more tri-tip-ish, Salt, pepper, garlic, paprika and a small amount of toast onion powder.
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(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2016/10/Trisket6.jpg)
Here's my version of a TRISKET that might meet your expectations. Turned out scrumptious! Moist and tender and tasted a lot better than a brisket. I used a peeled USDA Prime Tri-Tip roast from Costco ... Like everyone else I must pay homage to Muebe. His TRISKET post was the first one I ever saw.
- Trim any excess fat and silver skin from the Tri-Tip roast
- Rub the Tri-Tip roast with an extra virgin olive oil and your favorite Seasoning
- Wrap the roast with plastic and refrigerate overnight
- Configure your wood pellet smoker-grill for indirect cooking (I used a MAK 2-Star)
- Preheat your grill to 225ºF using Hickory or wood pellets of choice
- Smoke the TRISKET for approximately 2 hours till the internal temperature reaches 140ºF
- Double wrap the TRISKET in heavy duty foil and return to grill
- Increase the pit temperature to 300ºF
- Remove the TRISKET when the internal temperature reaches 200ºF
- Rest the TRISKET in the foil for 15 minutes before carving against the grain
- For planning purposes: Total time ~ 4 hours - 30 min preheat/2 hours @225º/hour & 15 min @300º/Rest 15 minutes
(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2016/10/Trisket7.jpg)
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Man oh man, that is a beautiful piece of meat.
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I've never had tri tip. Heck, I've never even seen tri tip at the store. But OP's sandwich looks delicious. And that trisket you put up Pete looks killer.
I don't have anything local. Since I would have to order it, worth going ahead and ordering prime/wagyu online? Or is this a cut with diminishing returns for spending the extra money on higher fat content.
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I've never had tri tip. Heck, I've never even seen tri tip at the store. But OP's sandwich looks delicious. And that trisket you put up Pete looks killer.
I don't have anything local. Since I would have to order it, worth going ahead and ordering prime/wagyu online? Or is this a cut with diminishing returns for spending the extra money on higher fat content.
IMHO I don't think I would spend the money ordering a prime/wagyu tri-tip online. A choice tri-tip would work just as well. Unfortunately they can't be found in your part of the Country.
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Choice sounds like a winner to me. I have only seen a choice tri-tip at HEB in Bryan/College Station. It was darn good.