MMMM.. BRISKET..
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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 05-30-2020, 08:06 PM   #1
chargrill2369
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Join Date: 05-06-16
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Default Tri tip thank you

Hi i still consider myself to be new at smoking even though I have been doing it a couple years. Posted about cooking a tri tip a while back and finally did it today. Want to thank everyone for their tips and encouragement.

Made an injection out of bourbon and soy a little lemmon and some spices. Spg for a rub.Cooked on my uds low temp. Dialed in my pitmaster iq at 225ish. Cooked to 150. Took it off the uds and wrapped to let it rest while I made veggies. Used some maple lump and some Blackstone lump with some chunks of wood to give some smoke. Rembered to cut it right. Lost the grain a couple times but recovered quickly. Looks good taste good.

A big thank you to the group.
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Old 05-30-2020, 08:10 PM   #2
Stingerhook
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One fine looking plate.
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Old 05-30-2020, 08:11 PM   #3
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Looks good from here. Did you see the grain change direction and cut accordingly?
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Old 05-30-2020, 08:17 PM   #4
chargrill2369
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Yes I followed the grain. I would pick a piece out every few cuts to make sure I was on it still.
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Old 05-30-2020, 08:23 PM   #5
chargrill2369
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I found the grain and would cut slices for a few inches. I would take a piece out and check. Lost it a couple times and as the piece got smaller it was a bit more difficult overall went well.
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Old 05-30-2020, 08:35 PM   #6
luv2smoke
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I usually will take a picture of the tri tip with my cell phone before I cook it as I find it much easier to see the grain before it's cooked. Once cooked I lay it back on the cutting board oriented the same way when I snapped the picture that way I can refer to the picture for grain direction if needed.
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Old 05-30-2020, 09:12 PM   #7
chargrill2369
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Thats a good idea I will try that next time. That should also work for a brisket.
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Old 05-30-2020, 11:47 PM   #8
AWilliams
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I do a tri tip almost weekly. Have done them smoked...just don't care for them that way. Either indirect or direct on my PK is how I like them. Looks great though...
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Old 05-31-2020, 12:26 AM   #9
PullinPork
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I usually find where the grain changes direction, and cut it in half there.
I then slice each half according to the grain.

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Old 05-31-2020, 09:29 AM   #10
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That is a Great looking plate of food
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Old 05-31-2020, 10:23 AM   #11
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Nice cook, tri-tip is one of my favorite cuts.
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Old 05-31-2020, 02:51 PM   #12
chargrill2369
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Today i heated up the leftovers and made a sandwich out of it. It was so good. Added a bit of bbq sauce to it. It was just like eating at the restaurant. I know there are brisket lovers out there but I think I prefer the tri tip. It was easier to make and right on the money for me in terms of flavor and required less effort. I am still going to cook brisket but its been down graded to special occasions.
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Old 05-31-2020, 05:33 PM   #13
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Yum!
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