Trisket?

Trisket  =  Tri-Tip cooked like Brisket.

Trisket  =  Tri-Tip cooked like Brisket.

Duh! Getting slow in my old age.

jimsbarbeque was the 1st one to mention this on Pelletheads about 12 years ago I think!

Low/slowed another tri tip yesterday and it turned out about the same.  Not quite a brisket, but very nice. Even better when cold for a snack. My Son-in-law, did one also yesterday with Meat Church Holy Cow and said it was great! He bought a pack of 4 TT's Choice at Costco for 9.95/lb. Pricey since they became popular

At 160* pulled to wrap. Beautiful color.

 Can't beat the looks. Has to be good tasting..

 Interesting how the two different cooks turned out.

Yum, off to Costco for tri-tip.

jimsbarbeque was the 1st one to mention this on Pelletheads about 12 years ago I think!

still cook them this way! My wife’s favorite way to have Tri tip

jimsbarbeque was the 1st one to mention this on Pelletheads about 12 years ago I think!

still cook them this way! My wife’s favorite way to have Tri tip

Please post on here more frequently.  You, IMO, are a great BBQ innovator.

That's a handsome Tri-Tip, there, Okie Smokie.  And a handsome carving knife peeking out.

That's a handsome Tri-Tip, there, Okie Smokie.  And a handsome carving knife peeking out.

TT was great. Even cold as a snack.  The knife is fake Damascus, but works well. Thanks for the comments.

Many thanks to okie smokie for posting this method of doing Tri Tip.  Finally got around to trying it and it came out great!
My company preferred this method over the grilled method.  Meat was very flavorful and TENDER.  More forgiving as sometimes Tri Tip is hard to slice across the grain as the grain tends to move around some.

For the rub I used a combination of Wee Willy's Steak Formula and Kinder's Santa Maria rub.  For the juice that I added when I wrapped in foil I used weak coffee with a beef boullion cube disolved in it plus a little honey.

End result sliced up looks a lot like brisket:

 [ Invalid Attachment ]

Served in sandwiches with mayo and a slice of Provlone cheese with sides of cole slaw, beans and mac n cheese.

Nicely done, both of you.  But I am still a grilled tri-tip man!

I've always done them as reverse sear but I got one to cook today as a trisket.  The girls would always complain if there was myoglobin visible so they were usually tough from over cooking them.  I thought $7.99 a pound was high for a prime one at H-E-B until I reread the thread.  Seems cheap now.

A local store had Tri Tip on sale for $3.95/ lb., so I had my wife pick up a couple. I'm going to do one Trisket style and one seasoned, smoked @ 160° for 3-4 hours, and sous vide @ 131° for 6 hours. I have not decided on seasoning, but I'm leaning toward one of these: Meat Mitch rub, Simply Marvelous BBQ rub, Montreal Steak, Kinders Buttery Steakhouse or just SPG. Any recommendations?












p