Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on October 08, 2016, 02:56:03 PM
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I got two trimmed tri-tips for a steal from Vallarta :thumbup:
Coated them with Zach's Brisket rub then onto the Memphis at 225F
Stay tuned :P
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_102756_zpsqoqfmh6i.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_102756_zpsqoqfmh6i.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_102935_zps7x3evqtv.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_102935_zps7x3evqtv.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_102947_zpsiethd41p.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_102947_zpsiethd41p.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_103726_zps5nnwcl2p.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_103726_zps5nnwcl2p.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_105912_zps2gq8cbz6.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_105912_zps2gq8cbz6.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_110103_zpsynfjggbc.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_110103_zpsynfjggbc.jpg.html)
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That is a steal. Asked my Costco yesterday why they don't carry tri-tip. He said they were discontinued in the Midwest for not selling that well. Shame on the Midwest:(
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Next to impossible to find tri around here and if I do they are more than a high end steak.
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California we are lucky to get cheap tri-tips. Brisket is so expensive! That is why Triskets are so good.
So now the IT reached 140F. I pulled them. Double wrapped in foil. Then back on the Memphis bumped up to 300F until the IT of the tri-tips hits 200F...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_140850_zpsot7pbqdw.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_140850_zpsot7pbqdw.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_141022_zpssobgopdv.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_141022_zpssobgopdv.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_141108_zpsb8wovavq.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_141108_zpsb8wovavq.jpg.html)
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Great deal Mike. The only way I can get tri-tip here is to order thru my butcher. And it must be a full case weighing between 25 - 30 lbs. But I do get a 15% discount on price/lb.
I still have not done a trisket. Every time I have tried, I panic when i get to 125F IT and pull by 130F!
I just like my beef med. rare and shudder at it any higher. ::)
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Lot of new people here are gonna fall for Muebe's voodoo
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Pulled them off at 197F and 200F IT and gave them time to cool. One of them I left foiled for the girlfriend. Sliced the other and served with salad and garlic bread. Was so tender and had an excellent flavor!
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_173138_zpssj6n2ikn.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_173138_zpssj6n2ikn.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_173212_zps6jtugo0x.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_173212_zps6jtugo0x.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_173218_zps5iiqauvg.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_173218_zps5iiqauvg.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_173506_zpsjhyw2hrg.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_173506_zpsjhyw2hrg.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_173514_zps8l2glizt.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_173514_zps8l2glizt.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_174731_zpscw01qtks.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_174731_zpscw01qtks.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_174735_zpsrhfbt7wu.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_174735_zpsrhfbt7wu.jpg.html)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20161008_174741_zps7aadjgom.jpg) (http://s752.photobucket.com/user/muebe/media/Album%202/20161008_174741_zps7aadjgom.jpg.html)
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Looks very nice Mike! Excellent job! I guess I'm just gonna have to drop by your pad to try trisket. I just can't seem to cook my beef past 130F! ::)
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Looks very nice Mike! Excellent job! I guess I'm just gonna have to drop by your pad to try trisket. I just can't seem to cook my beef past 130F! ::)
Brisket is beef. You don't cook that past 130F either? :P
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Looks very nice Mike! Excellent job! I guess I'm just gonna have to drop by your pad to try trisket. I just can't seem to cook my beef past 130F! ::)
Brisket is beef. You don't cook that past 130F either? :P
Actually I stopped buying briskets in favor of tri-tip. Shorties and tri-tip are my favorite cuts. I was thinking I do cook my chuckies that high....but you just about have to unless it's SV'ed.
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Most excellent cook muy friend. Love triskies.
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Mike, I love seeing your Triskets every time!
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A few years back I made a Trisket while camping. I had called Muebe to make sure I had all the right directions and went for it. It was without a doubt some of the best beef I have made while camping.
If you never tried one do one, well worth the time and effort
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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
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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 :D ;)
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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 :D ;)
You really need to stop reminding me about that great deal you get that I can't. Too painful. :)
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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.
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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 :-\
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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 :D :D :D
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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 :D
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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 :D
Tri-tip is what you want
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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?
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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 :D
Tri-tip is what you want
Thanks Pappy! Tri Tip it is :)
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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.
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The Father of the Trisket strikes again :P :P
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Fantastic results!
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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.
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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 :thumbup: