Tri Tip Brisket Style

[bbqking]

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.

 

[Bruno]

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]

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.

 

[bbqking]

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.

 

[Bruno]

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

 

[Bruno]

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!!

 

[bbqking]

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?