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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 12-20-2011, 01:00 AM   #1
tortaboy
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Default 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?
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Unread 12-20-2011, 01:18 AM   #2
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I fell asleep with a foiled tri-tip resting in a smoker. 3 hours later it was basically a mushy potroast.
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Unread 12-20-2011, 02:08 AM   #3
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Unread 12-20-2011, 06:09 AM   #4
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^^^^^^ LOVE!

Tri Tip is fatty???
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Unread 12-20-2011, 06:24 AM   #5
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not enough deep tissue fat in the tri tip. you will end up with a dry mussy piece of meat.
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Unread 12-20-2011, 06:46 AM   #6
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Hockey puck or dog food take your pick! I personally think they are ruined if they are taken past 140.
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Unread 12-20-2011, 07:22 AM   #7
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Not a good idea. Don't ask me how I know.
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Unread 12-20-2011, 07:40 AM   #8
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It's not about fat, it's about connective tissue.
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Unread 12-20-2011, 10:23 AM   #9
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Quote:
Originally Posted by bigabyte View Post
It's not about fat, it's about connective tissue.
Does pork butt have a lot of connective tissue?
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Unread 12-20-2011, 10:37 AM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
^^^^^^ LOVE!

Tri Tip is fatty???
Not as fatty as a brisket, but here is a very well trimmed one.....

Let's just say it would not be my cut of choice to make jerky!

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Unread 12-20-2011, 10:56 AM   #11
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Quote:
Originally Posted by tortaboy View Post
Does pork butt have a lot of connective tissue?
why yes it does.
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Unread 12-20-2011, 11:05 AM   #12
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Quote:
Originally Posted by Bbq Bubba View Post
why yes it does.
More than a tri tip?
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Unread 12-20-2011, 11:06 AM   #13
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Quote:
Originally Posted by Bbq Bubba View Post
why yes it does.
Still think a Tri Tip is not fatty?
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Unread 12-20-2011, 11:15 AM   #14
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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.
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Unread 12-20-2011, 11:17 AM   #15
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Quote:
Originally Posted by tortaboy View Post
Still think a Tri Tip is not fatty?
Not within the muscle itself. Many lean cuts still need to be trimmed of the exterior fat.
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