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 !.