|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
12-20-2011, 01:00 AM
|
#1 |
|
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
What happens if you cook a tri tip like a brisket? Ever tried?
Tri Tip is a fatty cut of meat, as is Brisket. Ever tried cooking a tri tip like a brisket? Will tri tip soften up like a brisket?
|
|
|
|
12-20-2011, 01:18 AM
|
#2 |
|
is one Smokin' Farker
Join Date: 08-20-09
Location: Denton, Tx
|
I fell asleep with a foiled tri-tip resting in a smoker. 3 hours later it was basically a mushy potroast.
|
|
|
|
|
12-20-2011, 02:08 AM
|
#3 |
|
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
|
 |
|
|
|
| Thanks from: ---> |
|
12-20-2011, 06:09 AM
|
#4 |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
^^^^^^ LOVE!
Tri Tip is fatty???
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
|
|
|
12-20-2011, 06:24 AM
|
#5 |
|
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
|
not enough deep tissue fat in the tri tip. you will end up with a dry mussy piece of meat.
__________________
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
|
|
|
|
12-20-2011, 06:46 AM
|
#6 |
|
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
Hockey puck or dog food take your pick! I personally think they are ruined if they are taken past 140.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
|
|
| Thanks from: ---> |
|
12-20-2011, 07:22 AM
|
#7 |
|
is one Smokin' Farker
  
Join Date: 05-11-10
Location: Doraville GA
|
Not a good idea.
 Don't ask me how I know. 
__________________
Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
|
|
|
|
12-20-2011, 07:40 AM
|
#8 |
|
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
It's not about fat, it's about connective tissue.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
|
|
| Thanks from:---> |
|
12-20-2011, 10:23 AM
|
#9 | |
|
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
Quote:
|
|
|
|
|
|
12-20-2011, 10:37 AM
|
#10 | |
|
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
Quote:
Let's just say it would not be my cut of choice to make jerky!  |
|
|
|
|
|
12-20-2011, 10:56 AM
|
#11 | |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Quote:
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
|
|
|
|
12-20-2011, 11:05 AM
|
#12 | |
|
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
Quote:
|
|
|
|
|
|
12-20-2011, 11:06 AM
|
#13 | |
|
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
|
Quote:
|
|
|
|
|
|
12-20-2011, 11:15 AM
|
#14 |
|
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
I think the point here is, Brisket are muscles that are used differently on the animal. The connective tissues should not be confused with fat content. Fat is Flavor but just because a peice of meat is fatty does not mean it is tough and requires a Low-n-Slow cook to tender the meat.
These type of muscles are being worked hard from the Brisket cut and are tough. If you cook a Tri-Tip 10+ hours you may just have, Meat Pudding.
__________________
 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
|
|
|
| Thanks from:---> |
|
12-20-2011, 11:17 AM
|
#15 | |
|
somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Quote:
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| What Happens if you cook a Chucky like a Tri-Tip that's been Cooked like a Brisket? | Boshizzle | Q-talk | 24 | 01-15-2012 02:39 PM |
| How do you cook your tri-tip? | SteelSmokin | Q-talk | 36 | 09-02-2011 12:28 AM |
| Tri-Tip or Brisket? | Beerwolf | Q-talk | 12 | 05-31-2010 11:06 AM |
| Todays Tri Tip Cook | ZILLA | Q-talk | 11 | 06-04-2007 09:30 AM |
| Thread Tools | |
|
|
