Tri Tip Brisket Style

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I’ve seen this online and decided to give it a whirl. On the SmokeFire, at 250. Put on at 11:00am. Around 2:00pm I wrapped in foil with a few pads of butter on top. Removed around 4:30. Temp was around 203 in the meat. Let it rest for about an hour. Everyone liked it. It’s a leaner cut the brisket, but it turned out tender and much like brisket does.
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Bruno

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Holy crap yours came out way better than mine did.
I’m going to do this again soon and wrap with butter.
Nice looking cook!
 

JpsBBQ

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What’s Your verdict ? This way or the hot fast med rare way?

Probably a time and place for each, but tri tip is quite a bit pricier than brisket in my area.

What say you? TIA.
 
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bbqking

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
My verdict is, I much more prefer TriTip done medium rare/ medium. But if I’m in the mood for a brisket this was 7.5 hours, about half the time of a brisket, so it will come into play.
 
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Bruno

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I had the same thought when I tried this. Yours just looks killer!! Maybe I’ll just get a brisket!
 

Bruno

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That 3rd pick just might make you the 2nd 3 x smoke of the month winner. Don’t crowd your entry with the multi pics, send the money shot!!
 
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bbqking

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
That 3rd pick just might make you the 2nd 3 x smoke of the month winner. Don’t crowd your entry with the multi pics, send the money shot!!
I already submitted for this month….maybe for next month?
 

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