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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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06-22-2014, 07:39 PM | #46 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Probably selling something, but the cat wasn't having any of that.
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UDS (2) Vintage Kamado's Master Built Electric Smoker (with a window):loco: Built in Bull BBQ Gasser Mini WSM 22.5" Weber OTS 22.5" OTG Blue 22.5 OTG Anova Sous Vide |
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06-22-2014, 07:49 PM | #47 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Set out to decide if trisket was real or not
May have committed a crime against humanity to use such a beauty Injected and treated like a brisket Foiled at about 170 I've got to say I was impressed. Had to take it high to get tender. 210+. Amazingly moist and tender. Flavor was somewhere around the best non wagyu brisket flat I've done. Completely different than a grilled tri tip. Nice change of pace. Took maybe 3-4hr. Can't remember |
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Thanks from:---> |
06-22-2014, 07:54 PM | #48 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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06-22-2014, 08:12 PM | #49 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Yea, for sure. I am damaged goods now. I can't take the trash out at night any more.
__________________
UDS (2) Vintage Kamado's Master Built Electric Smoker (with a window):loco: Built in Bull BBQ Gasser Mini WSM 22.5" Weber OTS 22.5" OTG Blue 22.5 OTG Anova Sous Vide |
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06-22-2014, 08:27 PM | #50 | |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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Quote:
One of the worst BBQ mistakes I ever made was to inject a Tri-Tip. Now that may have been because I did not inject it with the right stuff but I swore that I would never again inject a Tri-Tip with anything. It completely changed the flavor of what I love about Tri-Tip. I also cooked it like I would every other time to med rare. I prefer beef rare and brisket does not exactly shine when cooked to med rare. I applaud your courage to cook a perfectly good TT to 170* then wrap in foil But I would not be able to do that. Perhaps if I tasted it, I would change my tune. BTW, I have tried to cook brisket to med rare. Tastes fine but not fun to eat.
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UDS (2) Vintage Kamado's Master Built Electric Smoker (with a window):loco: Built in Bull BBQ Gasser Mini WSM 22.5" Weber OTS 22.5" OTG Blue 22.5 OTG Anova Sous Vide |
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06-22-2014, 08:31 PM | #51 |
Found some matches.
Join Date: 05-26-12
Location: East TX
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Looks good!
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06-23-2014, 06:28 AM | #52 | |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Quote:
The flavor between grilled tri tip and "trisket" is completely different. Note how hot I had to take it to get tender as well. a 150 degree tri tip is like eating a shoe. a 210+ tri tip was moist/tender/ridicuous |
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