bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Well, after landarc and SteveT cooked Tri-Tip like Brisket with good results, this left me with a lot of questions about the accuracy of the beliefs of how tender/leaner cuts should be cooked versus tougher/fattier cuts.
One of those questions was whether or not Brisket could be cooked like Tri-Tip, in other words, cooked to a maximum of a rare or medium-rare doneness and still have an edible product.
All of my experience and knowledge up to this point tells me this is a bad idea and I will wind up with tough, dry, impossible to chew meat.
Because I am short for time, I will post my description of the cooking process, followed by the pics, then my review. I will add further descriptions as needed based on any questions.
When landarc cooked his Tri-Tip like a Brisket, he did it like he was doing a competition brisket, using injections, and techniques he knew worked best for brisket. When cooking Tri-Tip, it is much simpler, and there are fewer tricks for me to choose from to ensure I get a tender, juicy product.
Really, the only knowledge I have that I used to ensure a tender, juicy product was picking the most flexible flat I could find, that also had a reasonably thick piece of meat under the fat cap. I found a very flexible one, quite limp even, that was a Choice Angus flat from Sams.
I trimmed the flat of most visible fat (like I would a Tri-Tip or other roast that I would cook to 125-130 degrees), and then I hit it with some Plowboy's Bovine Bold rub. I let the rub set in while the meat warmed up, and I got the grill going.
I cooked it using the 2-zone method in my Weber Kettle, starting it indirect, and putting on a reverse sear once the meat hit 118 degrees internal (as read with my Thermapen).
I seared it for about a minute each side, and the finish temp was 125 degrees internal (as read with my Thermapen).
I let it rest for about 15 minutes before slicing. It looked juicy, and had some juices accumulating under the meat.
The meat was medium rare, and had a warm red center. The pics don't do the meat complete justice, it was a darker red than shown in the pics, but you can still see what is important to see about the end product.
What did I think?
I thought it was really good!:hungry:
It was very juicy, as you can see from the pics.
It was also tender. Not as tender as other roasts you can get for a similar price, but this was nothing remotely like "eating a boot", which is what I expected.
I asked my 16 year old to try some, not telling him what it was. When I asked him if it was juicy, he said, "Yes". When I asked him if it was tough, he also said "Yes", but this is the kid that thinks all steaks except Filets are tough. Now, interestingly enough, I also made chicken for dinner the same way this 16 year old RAVED about on Friday. Guess what he ate? He ate this BRISKET!:laugh: He didn't even touch the chicken. He stuffed himself with the brisket, and loved it. He said he enjoyed it. So clearly it is not that tough.
Would I serve this to others? Yes. But I would sooner cook a different roast like a Sirloin Tip that is a bit more tender, and cheaper than a Brisket Flat (at least it is here).
Would I make it again? Probably not. I prefer brisket cooked like brisket. This tasted very beefy, and was really good, but I prefer the flavor of brisket prepared the way I am used to over this. If I want a beefy roast like this, there are other options out there as good, or even better.
So there you have it. You can indeed cook brisket like tri-tip and get a very good product that is tender, juicy, and very flavorful. Not to mention, quite edible, seeing as more brisket was eaten at dinner than some excellent chicken I had prepared as a backup just in case.
My name is Chris Baker and I approve this message.
One of those questions was whether or not Brisket could be cooked like Tri-Tip, in other words, cooked to a maximum of a rare or medium-rare doneness and still have an edible product.
All of my experience and knowledge up to this point tells me this is a bad idea and I will wind up with tough, dry, impossible to chew meat.
Because I am short for time, I will post my description of the cooking process, followed by the pics, then my review. I will add further descriptions as needed based on any questions.
When landarc cooked his Tri-Tip like a Brisket, he did it like he was doing a competition brisket, using injections, and techniques he knew worked best for brisket. When cooking Tri-Tip, it is much simpler, and there are fewer tricks for me to choose from to ensure I get a tender, juicy product.
Really, the only knowledge I have that I used to ensure a tender, juicy product was picking the most flexible flat I could find, that also had a reasonably thick piece of meat under the fat cap. I found a very flexible one, quite limp even, that was a Choice Angus flat from Sams.
I trimmed the flat of most visible fat (like I would a Tri-Tip or other roast that I would cook to 125-130 degrees), and then I hit it with some Plowboy's Bovine Bold rub. I let the rub set in while the meat warmed up, and I got the grill going.
I cooked it using the 2-zone method in my Weber Kettle, starting it indirect, and putting on a reverse sear once the meat hit 118 degrees internal (as read with my Thermapen).
I seared it for about a minute each side, and the finish temp was 125 degrees internal (as read with my Thermapen).
I let it rest for about 15 minutes before slicing. It looked juicy, and had some juices accumulating under the meat.
The meat was medium rare, and had a warm red center. The pics don't do the meat complete justice, it was a darker red than shown in the pics, but you can still see what is important to see about the end product.
What did I think?
I thought it was really good!:hungry:
It was very juicy, as you can see from the pics.
It was also tender. Not as tender as other roasts you can get for a similar price, but this was nothing remotely like "eating a boot", which is what I expected.
I asked my 16 year old to try some, not telling him what it was. When I asked him if it was juicy, he said, "Yes". When I asked him if it was tough, he also said "Yes", but this is the kid that thinks all steaks except Filets are tough. Now, interestingly enough, I also made chicken for dinner the same way this 16 year old RAVED about on Friday. Guess what he ate? He ate this BRISKET!:laugh: He didn't even touch the chicken. He stuffed himself with the brisket, and loved it. He said he enjoyed it. So clearly it is not that tough.
Would I serve this to others? Yes. But I would sooner cook a different roast like a Sirloin Tip that is a bit more tender, and cheaper than a Brisket Flat (at least it is here).
Would I make it again? Probably not. I prefer brisket cooked like brisket. This tasted very beefy, and was really good, but I prefer the flavor of brisket prepared the way I am used to over this. If I want a beefy roast like this, there are other options out there as good, or even better.
So there you have it. You can indeed cook brisket like tri-tip and get a very good product that is tender, juicy, and very flavorful. Not to mention, quite edible, seeing as more brisket was eaten at dinner than some excellent chicken I had prepared as a backup just in case.
My name is Chris Baker and I approve this message.