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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-04-2013, 11:15 PM   #16
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Originally Posted by Stevieg891 View Post
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Old 01-05-2013, 08:25 AM   #17
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I've cooked several of that type of cut on my kettle, indirect then a sear if you like. I'd go with as El Ropo suggested as far as cooking, I'll use a bit of red oak for smoke, would'nt crock pot though.
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Old 01-05-2013, 10:34 AM   #18
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Heck, just cook it like a Brisket...

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Old 01-05-2013, 11:02 AM   #19
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You can cook like a tritip or like a chuckie/brisket, BUT you can not crock pot this. It is a quality cut off the sirloin.
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Old 01-05-2013, 09:07 PM   #20
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The marbling doesn't look like tri-tip, but a pic removed from the packaging will tell for sure. Tri-tip is a tender cut. If what you have there actually is a tri-tip then do not cook it like a tough cut, cook it like a steak. Get it room temp, grill and pull at about 128-130 internal - you got a masterpiece right there. Let it rest and slice like brisket.
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Old 01-05-2013, 11:09 PM   #21
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No reason to pot roast that, it will cook up fine. You can use it to practice tri-tip technique for when you get a tri-tip.
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