Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: okie smokie on June 04, 2022, 11:57:49 AM
-
Bought a couple of Prime Tri Tips at Costco and froze one and did the other like a brisket. Seasoned with Hutchins Brisket Rub (in either Frisco, TX. or McKinney, Tx.). Smoked at 225* till inside temp of 165*. Had to spritz often with Apple Cider Vinegar and water 1/2 and 1/2. Then crutched in foil at 225 until internal temp of 199*. Then wrapped in towel and kept inside a warm oven for 2 hours.
Total cook time: 4.5 hrs. (3 hrs naked and spritzed and 1.5 hrs foiled).
We both agreed it was fantastic result with both texture and taste. Will do it again.
Pic 1. Seasoned and ready to cook.
Pic 2. Hutchin's BBQ Rub
Pic 3 Sliced across the grain
Pic 4. Second Helping
No it was not dry.
(https://i.imgur.com/VVDQDzvl.jpg)
(https://i.imgur.com/h7AeZTEl.jpg)
(https://i.imgur.com/9wWb4IEl.jpg)
(https://i.imgur.com/McgGBdjl.jpg)
-
Looks mighty good. Nice work!
-
The meat looks great.
-
The left overs were eaten today. Just ate the slices cold. Even better! Hutchins brisket rub is mostly SP but the taste of both were obvious, but the other ingredients really made it a hit. Will see if I can get it shipped. But don't hesitate to do a Tri Tip like a brisket. If you keep it spritzed often, it will not dry out. Also, foil crutch keeps it moist if you add a little of the spritz when wrapping. Actually, I pulled it when it reached 196* but it got up to 199* after I towel wrapped the package. (I had my Meater in it for the whole cook, and left it in with the towel wrap.). There was about a half cup of juice in the bottom of the wrap when it came out of the warmer. Sorry I did not take a pic of the uncut meat, it had a great dark bark which you can see on the sliced pieces. No need to make a whole brisket unless you expect a large crowd. On the other hand it was expensive at $10.99/lb.
-
Great job okie. This site is missing the ability for us to sample those mouth watering cooks. Too bad!
-
I've heard of this method recently, never would have occurred to me to cook it this way. I'll have to try it sometime.
-
I do my Tri Tip like a steak, 132° medium rare, and cut cross grain. I'll give this method a try. Thanks for posting.
-
I do my Tri Tip like a steak, 132° medium rare, and cut cross grain. I'll give this method a try. Thanks for posting.
Please report your results.
-
Trip Tip is probably my favorite for flavor. Just wish I had a couple in the freezer yet.
-
Can't always find them here.
-
Trip Tip is probably my favorite for flavor. Just wish I had a couple in the freezer yet.
Now that's my type of TriTip!
-
this is a fun method, I tried it a few times back in the PelletHeads days. Ultimately I went back to reverse sear (maybe an hour on low smoke then a fast sear on the gasser) as I enjoy a medium rare Tri Tip and my wife can get medium to well on the ... well the tips.
Glad you enjoyed the Trisket (at least that's what I recall us calling a tri tip cooked like a brisket). It's a logical solution when you don't want to cook a 15 lb brisket.
DK
-
May attempt the same process on a pot roast as well.
-
That looks totally awesome! I have a frozen one in the freezer will try this with. Anymore Tri Tip is my favorite cut of meat as well. The flavor is tough to beat.
-
I prefer trisket over regular tri-tip. If I want steak, I’ll make a good one like a ribeye or NY strip. When I cook tri-tip medium rare most have been pretty tough. I have loved the triskets though.
-
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
(https://i.imgur.com/l901dMHl.jpg)
At 160* pulled to wrap. Beautiful color.
(https://i.imgur.com/qKMm1VKl.jpg)
(https://i.imgur.com/ouSabgKl.jpg)
(https://i.imgur.com/CHaQwj4l.jpg)
-
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
-
Are Costco's tri tips blade tenderized like their flank steak. My roasts are trimmed and seasoned ready for the pit. I'm debating with myself whether or not to Jaccard them. I have both the 15 and 45 blade version of the Jaccard tool.
-
If they are, it will say so on the meat info sticker!
-
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
Looks great. I have never tried a tri-tip because I don't usually find them in Ohio. I like the couple of Meat Church rubs I have as well. They seem to do a nice job of not making them too salt heavy.
-
If they are, it will say so on the meat info sticker!
I read on Google that they indeed do blade tenderizer their tri tips. The article implies that doing so is a bad thing, and I quote " The problem with blade tenderization is that the blades can potentially transfer foodborne illnesses throughout the cut of meat. Thus, to ward off any sickness, you have to cook the blade tenderized meat to 165°F – which is well done." That said, I'm off to Jaccard my roast, to be prepared using methods stated earlier.
-
Just a CYA statement. I trust Costco meat, the facilities it is packaged in and the people processing it. So I don't care if it has been blade tenderized. I am going to cook it to the temperature I want!
-
Me too. Roast are Jaccarded and off to the smoker. I completely removed all visible fat and seasoned with Kinder Buttery Steakhouse rub and a bit of Montreal steak.
-
Use to be the ones packaged as singles were. The ones with numerous ones in one bag were noy
-
good to know, thanks for the insight.
-
Haven't seen you around in a while. Welcome back Jim.
-
Picked up 2 TT's at Costco today $7.99lb. Gonna do one in next few days. 2.7lbs each. Will just use Montreal (similar to Hutchin's). Will add butter, apple or beef broth at the wrap at 165* or such. Plan for 205*-207* or at least probes like butter. Report and pics to follow. Trisket has become a favorite for just 2 of us.
-
Just a CYA statement. I trust Costco meat, the facilities it is packaged in and the people processing it. So I don't care if it has been blade tenderized. I am going to cook it to the temperature I want!
Hmmm. How far does that trust extend? Would you eat Costco hamburger at <165°F? Do you have the same trust in their chicken products?
-
Just a CYA statement. I trust Costco meat, the facilities it is packaged in and the people processing it. So I don't care if it has been blade tenderized. I am going to cook it to the temperature I want!
Hmmm. How far does that trust extend? Would you eat Costco hamburger at <165°F? Do you have the same trust in their chicken products?
I have never shopped at a Costco, not even sure where the closest one is to me. In general I would have to agree with Bentley's statement, because of how people are today.
Now would I eat their hamburg less than 165? Yes. I would say that as I am repackaging or making patties, I would be putting some salt and pepper on small bites of it and eating it right out of the pack.
Chicken is a different story, first they probably don't run it through a tenderizer, and second the risk of getting sick off chicken seem to be far greater than off cow or even pig. That said I am okay if my cooked chicken breast has some pink in it, not to the extent of what I like in other cuts of beef or pig though. under cooked chicken still has that slimy feel or bite to it. Something the other meats don't have.
As for the tri tip I still have never sen them in any store, and the local butcher shop/meat market is not easy to find here any more. There used to be several good ones. Now it is mostly the custom butchering, where you can't just buy a tri tip or a couple of steaks.
-
Just a CYA statement. I trust Costco meat, the facilities it is packaged in and the people processing it. So I don't care if it has been blade tenderized. I am going to cook it to the temperature I want!
Hmmm. How far does that trust extend? Would you eat Costco hamburger at <165°F? Do you have the same trust in their chicken products?
Costco butcher told me that they follow a strict protocol for the blade tenderizer and sterilize it after a specific length of use time. However, that may not prevent pushing external contaminants from surface into deep meat. We are "medium" done on our beef and well done on pork, fish etc. Since Costco moves a tremendous amount of beef, and I always try to pic the most recently processed date and either cook or freeze, I don't worry too much. Have two more families who are both "rare" beef folks who buy their beef. No problems have occurred over several years. Keep in mind that butchers cut deep into the carcass to make the various cuts for us anyhow! How often do they sterilize their knives?
-
I can't really say as I have never bought their GB or cooked chicken. I eat their other cuts of beef at 130-140° all the time. And I have cooked & eaten their raw chicken many times, but it is always at least 155°!
Hmmm. How far does that trust extend? Would you eat Costco hamburger at <165°F? Do you have the same trust in their chicken products?
-
A local store had Tri Tip on sale for $3.95/ lb., .......................................................... Any recommendations?
Yes, next time that happens buy all you can take care of $$$ and spacewise.
p
-
Yes, next time that happens buy all you can take care of $$$ and spacewise.
Too late, this week .97 /lb. pork butts. I' going to change gears.
-
Just a CYA statement. I trust Costco meat, the facilities it is packaged in and the people processing it. So I don't care if it has been blade tenderized. I am going to cook it to the temperature I want!
Hmmm. How far does that trust extend? Would you eat Costco hamburger at <165°F? Do you have the same trust in their chicken products?
Costco butcher told me that they follow a strict protocol for the blade tenderizer and sterilize it after a specific length of use time. However, that may not prevent pushing external contaminants from surface into deep meat. We are "medium" done on our beef and well done on pork, fish etc. Since Costco moves a tremendous amount of beef, and I always try to pic the most recently processed date and either cook or freeze, I don't worry too much. Have two more families who are both "rare" beef folks who buy their beef. No problems have occurred over several years. Keep in mind that butchers cut deep into the carcass to make the various cuts for us anyhow! How often do they sterilize their knives?
Well as long as the room they are working in is being properly cleaned they wouldn't have contaminated knives to begin with. The really dirty area of the slaughter houses is rather significantly separated from the rest of the operation when they send the carcasses in for processing. I know my local meat shop that has 6 full time butchers on staff for what looks like a tiny gas station and grocery store typically has a slight sent of bleach from all the cleaning they do as they go and when they do finally cleaning each evening.
-
As promised. 2.7 lb Trisket. Montreal Steak seasoning. 1070 set to 225*.
3.5 hrs naked, no peak.
Transferred to kitchen oven set to 225* after 2 oz of Campbell's canned beef broth, and painted with smoked beef tallow (smoked at same time) wrapped with foil. Trisket temp at transfer was 155*. Oven turned off after 3.5 hrs at 225*. Internal temp 207*.Left wrapped in oven for 30 minutes with door ajar. Best Trisket yet. Moist, very tender, great flavor. Taste and texture like a good brisket! I believe the beef tallow compensated for the absent fat cap.
(https://i.imgur.com/TsEpO45l.jpg)
(https://i.imgur.com/bHgB7nkl.jpg)
-
Looks great. I will take half a pound, please. ;D
-
that looks excellent. I need to see if I can order a couple someplace local.
-
And I guess this is what I don't understand. You take a 7-8$? cut of beef and you are making it taste like what you could get from a $4 cut of beef! To me, it would b like taking a Rib-eye steak and trying to make it taste like Pot Roast!
Moist, very tender, great flavor. Taste and texture like a good brisket!
-
And I guess this is what I don't understand. You take a 7-8$? cut of beef and you are making it taste like what you could get from a $4 cut of beef! To me, it would b like taking a Rib-eye steak and trying to make it taste like Pot Roast!
Moist, very tender, great flavor. Taste and texture like a good brisket!
Tri-tip is normally something you would do like any other steak, to your preferred doneness on a grill, right? I have been noodling picking up one of the Masterbuilt Gravity series so I have something for doing something that I don't currently have a outdoor cooker for. I don't have anything that uses charcoal for burgers and hotdogs and the "normal" backyard cookout type stuff. It also has a rotisserie that would be mighty nice to have. I have my blackstone for smash burgers and stir fry and breakfast and the like, a pellet pizza oven, and a tiny yakitori grill, plus my smoker. I figure if I get one of these all I might need outside yet is a deep fryer and I wouldn't need to cook inside at all.
-
And I guess this is what I don't understand. You take a 7-8$? cut of beef and you are making it taste like what you could get from a $4 cut of beef! To me, it would b like taking a Rib-eye steak and trying to make it taste like Pot Roast!
Moist, very tender, great flavor. Taste and texture like a good brisket!
For me I would try it just because I am the only one that would eat it here. No brisket eaters other than myself, but then I guess I could get a chuck roast and have similar.
-
And I guess this is what I don't understand. You take a 7-8$? cut of beef and you are making it taste like what you could get from a $4 cut of beef! To me, it would b like taking a Rib-eye steak and trying to make it taste like Pot Roast!
Moist, very tender, great flavor. Taste and texture like a good brisket!
I see your point, however, consider: $4/ lb brisket after you have trimmed it down is about a $5.50/ lb brisket. And if you trimmed it as lean as the TT maybe even a $6.00 lb brisket. (not considering the time and effort involved). BUT my main consideration is that with just two of us, the brisket is too much and much has to be split into portions and frozen, or shared with local family. So basically I prefer the Trisket, for size and ease of preparation, and shorter smoking time. And after the main dinner, it provides several days of super sammies for lunch and/or supper. And since I finally have learned how to get tender, juicy and brisket -like end product, I am content. Will do the big brisket for family gatherings. $21 for this one. For at least 3 meals ain't so bad.
-
Prices vary regionally - around here brisket can be more expensive than tri-tip, and another consideration is the size which okie smokie already mentioned. Regardless, I think people should cook whatever ingredients however they want to. I've done tri-tip with this method too, and it turned out great with no regrets.