It is a beautiful day to BBQ in Southeast Georgia. On the menu today is Trisket. I picked up several tri-tips from
our local commissary that were on sale for $2.99 per pound which is about $5.00 less than usual price.
I set up my Weber Performer with my Slow N Sear that I got from
Adrenaline BBQ. This is my set up:
I added 12 lit coals to my unlit charcoal and am burning a mixture of hickory and cherry wood.
This is a 3 pounder that I will be cooking like a brisket. I coated it with red pepper olive oil then seasoned it
with garlic pepper and Oakridge BBQ Black Ops brisket rub. I then made a few slits in the tri tip and added garlic.
Put onto my preheated to 200 Weber and will take it to 145 and then wrap. I plan on a finishing temp of 195 to 200.
Pulled at 198 internal and will let rest for about 30 minutes before slicing. Lots of juices from the tri tip and
also from the mixture I added to the foil:
2 Tbl melted butter
¼ tsp granulated garlic
¼ tsp dried parsley
¼ tsp granulated onion
2 tsp Worcestershire
2 tsp soy sauce
2 tsp beef stock
After 30 minute rest the trisket is sliced.
Plated with a Spinach, Cilantro and Avocado pasta salad. This recipe comes from
tastesbettefromscratch.com.
I saved the juice from the foil and put some on the trisket. It didn’t need the extra moisture it just has an
awesome flavor that to me enhances the beef flavor.
Dinner was fantastic! I am really liking this SnS!
