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Author Topic: PTG Trisket  (Read 2415 times)

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Offline pz

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Re: PTG Trisket
« Reply #14 on: September 21, 2013, 07:07:36 PM »
Looks delicious! I wish I were eating at your place.
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Offline Keymaster

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Re: PTG Trisket
« Reply #15 on: September 21, 2013, 07:09:39 PM »
Looks Awesome, Love that West coast Tator, that's a original!! Them abts's look stellar too :) As far as the Trisket goes, any meat is good meat to me weather moist or dry, Dippin sauce is the answer ;)
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Offline RAD

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Re: PTG Trisket
« Reply #16 on: September 21, 2013, 07:10:51 PM »
Nice looking ring on that thing.
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Offline smoker pete

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Re: PTG Trisket
« Reply #17 on: September 21, 2013, 07:36:19 PM »
Great lookin Trisket Mike ... too bad it wasn't to your personal standards ... sure does look fabulous though!!!!  :P
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Offline Sam3

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Re: PTG Trisket
« Reply #18 on: September 21, 2013, 07:53:00 PM »
We can't get tri tips here, but your review is stellar Mike. We all learn from guys like you. Thanks for the post.
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Offline smokeasaurus

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Re: PTG Trisket
« Reply #19 on: September 21, 2013, 08:07:07 PM »
Got the truck fired up and Smoochy is on the dash...see you in just under an hour 
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Offline hikerman

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Re: PTG Trisket
« Reply #20 on: September 21, 2013, 08:38:53 PM »
That bark looks fabulous Mike! I'm a bit gun-shy about cooking a tri up that high. Gonna have to try it though, maybe next time.
It does look like brisket. So moisture was the difference in tenderness?  As quite a few have said, it does look great! Nice looking tater, and ABT's too!
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Offline muebe

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Re: PTG Trisket
« Reply #21 on: September 21, 2013, 08:46:53 PM »
Quote from: hikerman on September 21, 2013, 08:38:53 PM
That bark looks fabulous Mike! I'm a bit gun-shy about cooking a tri up that high. Gonna have to try it though, maybe next time.
It does look like brisket. So moisture was the difference in tenderness?  As quite a few have said, it does look great! Nice looking tater, and ABT's too!

If you are going to do a Trisket you have to foil after the IT reaches 140F otherwise you will end up with a dry and brittle hunk of meat as I did.

All the other Triskets I have done my standard way and they have been fantastic...

225F until IT is 140F

Then foil and continue at 260F until IT is 200F

Come out perfect every time.

I found out that you must foil.
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Offline hikerman

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Re: PTG Trisket
« Reply #22 on: September 21, 2013, 09:36:35 PM »
Thank you sir! I will give that a shot next time to be sure.
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Offline sparky

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Re: PTG Trisket
« Reply #23 on: September 21, 2013, 10:40:01 PM »
really nice plate of food.  great cook.   :)
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Offline mikecorn.1

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Re: PTG Trisket
« Reply #24 on: September 22, 2013, 04:09:08 PM »
Looks great. I like using that Zacks on my ribs. I also recently had some Slap Yo Mamma at work on some ribs. I likes it too  :D
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Offline fishingbouchman

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Re: PTG Trisket
« Reply #25 on: September 22, 2013, 11:27:47 PM »
great looking plate
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Offline IR2dum

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Re: PTG Trisket
« Reply #26 on: September 23, 2013, 02:58:03 AM »
That's a great smoke ring. It looks delicious and I like that flat tater, also.
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Offline Wing Commander

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Re: PTG Trisket
« Reply #27 on: September 23, 2013, 07:10:40 AM »
The bark looks great. And it's good to know that it needs to be foiled.
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