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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-14-2012, 11:33 PM   #1
bigabyte
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Default ROADMAP - Cooking a Tri-Tip like a Brisket like a Chucky like...WTF is going on here???

Since there are already a few threads, and already hundreds of posts about this subject, I thought it would be a good idea to bring some order to them by tracking them in a Roadmap.

Please keep all posts in this thread on topic and make sure they are meaningful to the purpose of the thread, and not just more jokes (we have plenty of places to joke about this in other threads), especially since this subject can seem like some sort of ridiculous joke, and is certainly an easy and fun source of seemingly endless funny comments.

However, this is not all just a big joke, and it is true that you can make a good, delicious, tender, juicy Tri-Tip by cooking it until it is probe tender, similar to how most people (at a basic level) cook Brisket.

This fact brings up questions that are only going to lead to more threads, further making a Roadmap all the more important in my opinion.

First, this is how it all began. With a Brethren (tortaboy) asking what seemed to be a simple question, and getting many responses that ultimately did not match up with the results when this was finally tried.
http://www.bbq-brethren.com/forum/sh...d.php?t=122521

The first thread (by brother SteveT) showing a Tri-Tip cooked like a brisket along with positive review, in response to the question asked in the first thread.
http://www.bbq-brethren.com/forum/sh...d.php?t=123778

The second thread that confirmed the results of the first test (by brother landarc), showing that a Tri-Tip can indeed be cooked like a brisket (until it is probe tender) and produce a tender, juicy, delicious product.
http://www.bbq-brethren.com/forum/sh...d.php?t=124037

Once the questions started flying about why this works and what this means for other cuts of beef, brother landarc made this thread describing his thoughts before and after his Tri-Tip cooked like a Brisket thread.
http://www.bbq-brethren.com/forum/sh...d.php?t=124151
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Unread 01-14-2012, 11:37 PM   #2
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Oh no you didn't.......

You are TOO on top of things around here!

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Unread 01-15-2012, 08:00 AM   #3
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I'm still waiting for empirical evidence of a brisket cooked like a tri-tip. Where's that thread? Or are you in preparation as we speak?
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Unread 01-15-2012, 09:00 AM   #4
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Let's see ~ it's January and freezin' arse cold in most of the country so you boys must be getting pretty bored, right? Or is it just me that thinks you've lost your ever lovin' minds?

And can't wait to see what y'all come up with next! I truly love you guys!
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Unread 01-15-2012, 09:19 AM   #5
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Quote:
Originally Posted by posey's_pork_pit View Post
Let's see ~ it's January and freezin' arse cold in most of the country so you boys must be getting pretty bored, right? Or is it just me that thinks you've lost your ever lovin' minds?

And can't wait to see what y'all come up with next! I truly love you guys!
Wait 'til the caulk thread starts back up.

Thanks for the Roadmap Chris.
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Unread 01-15-2012, 10:39 AM   #6
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I'll tell you what I am thinking, after I get some more money, and eat all the pork in the fridge. I am going to get a large butt, partially butterfly it and stuff a couple of hunks of loin into it. Tie it all up and smoke it. To me, the one great thing about whole hog pulled pork is the mix of light and dark meat, which a butt doesn't really have .
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Unread 01-15-2012, 01:59 PM   #7
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I intended to do a Brisket Flat like a Tri-Tip today, but turns out life had other plans.

There's always tomorrow.
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Unread 01-15-2012, 02:12 PM   #8
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I think this is definitely the cabin fever topic of the "winter." But it IS an extremely interesting one! It shows the versatility of the meats available and the cooking techniques we use. Goes to show that just cuz you've known something to be so for so long not to be afraid to step out of the box and break the rules a little! Tortaboy, I'll give you some props bro... you picked up a lot of flack and still came back with some very positive results that others didn't think were going to happen! And to Bob... the time and effort you had in that cook, it could have actually been shoe leather and it would have come out well.

The fact remains... as we say out here "there is no ONE way to skin a goat!" Animals are incredible beings and for every part of it there are ways and means to get an incredible product! So brethren, let us open our minds and fill our stomachs! Feast on!

I'll be looking forward what we all have to say in thins thread!
Cheers!
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Unread 01-15-2012, 06:00 PM   #9
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My experiment to cook a Brisket Flat like a Tri-Tip is in progress. Pron and a review coming soon.
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Unread 01-15-2012, 07:35 PM   #10
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Quote:
Originally Posted by bigabyte View Post
My experiment to cook a Brisket Flat like a Tri-Tip is in progress. Pron and a review coming soon.
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Unread 01-15-2012, 07:37 PM   #11
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Quote:
Originally Posted by bigabyte View Post
My experiment to cook a Brisket Flat like a Tri-Tip is in progress. Pron and a review coming soon.
I think this should actually work if sliced correctly.
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Unread 01-15-2012, 08:09 PM   #12
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Quote:
Originally Posted by landarc View Post
I think this should actually work if sliced correctly.
Well, I sliced it the way I thought would work best. I'm not sure if it's the same way you would or not.

Here is the thread with pron and review.

http://www.bbq-brethren.com/forum/sh...d.php?t=124218
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Unread 01-16-2012, 07:43 AM   #13
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Zzzzzzzzzzzzz.
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Unread 01-25-2012, 05:23 PM   #14
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Here is brother ---k---'s take on Willkat98's "Pork Loin Cooked Like a Brisket". Looks good!
http://www.bbq-brethren.com/forum/sh...d.php?t=124545
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Unread 01-26-2012, 12:31 AM   #15
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Basic "Like A Brisket" Tutorial for anyone who contemplates cooking other cuts of meat "like a brisket".
http://www.bbq-brethren.com/forum/sh...d.php?t=124802
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