ROADMAP - Cooking a Tri-Tip like a Brisket like a Chucky like...WTF is going on here???

bigabyte · 01-14-2012, 11:33 PM

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

Wampus · 01-14-2012, 11:37 PM

Oh no you didn't.......

You are TOO on top of things around here!

deguerre · 01-15-2012, 08:00 AM

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?

posey's_pork_pit · 01-15-2012, 09:00 AM

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!

Garyclaw · 01-15-2012, 09:19 AM

Quote:

Originally Posted by posey's_pork_pit

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.

landarc · 01-15-2012, 10:39 AM

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 .

bigabyte · 01-15-2012, 01:59 PM

I intended to do a Brisket Flat like a Tri-Tip today, but turns out life had other plans.

There's always tomorrow.

Phrasty · 01-15-2012, 02:12 PM

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!

bigabyte · 01-15-2012, 06:00 PM

My experiment to cook a Brisket Flat like a Tri-Tip is in progress. Pron and a review coming soon.

Phrasty · 01-15-2012, 07:35 PM

Quote:

Originally Posted by bigabyte

My experiment to cook a Brisket Flat like a Tri-Tip is in progress. Pron and a review coming soon.

landarc · 01-15-2012, 07:37 PM

Quote:

Originally Posted by bigabyte

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.

bigabyte · 01-15-2012, 08:09 PM

Quote:

Originally Posted by landarc

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

Bbq Bubba · 01-16-2012, 07:43 AM

Zzzzzzzzzzzzz.

bigabyte · 01-25-2012, 05:23 PM

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

bigabyte · 01-26-2012, 12:31 AM

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

01-14-2012, 11:33 PM	#1
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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 __________________ 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.

01-14-2012, 11:37 PM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Oh no you didn't....... You are TOO on top of things around here! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

01-15-2012, 08:00 AM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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? __________________ 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

01-15-2012, 09:00 AM	#4
posey's_pork_pit is one Smokin' Farker Join Date: 05-11-10 Location: Doraville GA	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! __________________ 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.

01-15-2012, 10:39 AM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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 . __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-15-2012, 01:59 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I intended to do a Brisket Flat like a Tri-Tip today, but turns out life had other plans. There's always tomorrow. __________________ 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.

01-15-2012, 02:12 PM	#8
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	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! __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

01-15-2012, 06:00 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	My experiment to cook a Brisket Flat like a Tri-Tip is in progress. Pron and a review coming soon. __________________ 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.

01-16-2012, 07:43 AM	#13
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Zzzzzzzzzzzzz. __________________ 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

01-25-2012, 05:23 PM	#14
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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 __________________ 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.

01-26-2012, 12:31 AM	#15
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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 __________________ 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.

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