Can YOU Smoke Tri-Tip like a Brisket!?
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- čas přidán 27. 02. 2021
- They say it couldn't be done. Were they right!?
Today in this episode we take a SoCal favorite (Tri-Tip) and treat it like a Brisket smoking it low and slow till it becomes probe tender.
Is it worth a try...abso-freaking-lutely!
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Title:
Can YOU Smoke Tri-Tip like a Brisket!? #tritip #probetender #pitbossnation - Zábava
I just did one the way you did step by step, and it turned out perfect 👌!! Thank you for doing this video!
Awesome to hear!
I love your enthusiasm and love the fact you enjoy that Pit Boss Table Top so much. I bought one from Wal-Mart and believe it or not with only 2 of us here it does a much better job than my first Traeger. It is so easy to clean up and manage and it makes me want to cook more and more. By the way, Tri Tips from Costco seasoned up liberally taste great on that table top. I love your ideas and watch many of your videos so keep up the great work.
Great video! That's a deadly smoke ring man! Good work! 👍👍👍
That was a cool cook man! Turned out great!
That looks awesome!
Thats an impressive smoke ring from a pellet. Nice job Sargent!,
If you wanna marry BBQ, you gotta give it a nice smoke ring! 😂 💀
Definitely trying this soon!
Dude. Did this yesterday for my first smoke in my new vertical Pit Boss. Holy crap. So good. I don’t know why you’d make a tri tip any other way.
Ha that’s awesome! If time is an issue I can have Tri-Tip ready in about and hour and it comes out amazing. But this way is worth it if you have the time.
dude- love that boning knife with that cover! sweet trim up.
Did one a few weeks ago. Turned out much better than I expected. My smoke ring was about the same. I brought some to work and told people it was brisket 🤣 no one question it 😎
Ha! The texture is spot on! How long did you let yours rest for? I did about 30 mins and wonder if I did it for an hour if more juices would have been pulled back into the center of the meat.
@@GrillSergeant about an hour. I wrapped in butcher paper.
The apron is awesome!
The Camera Dude loved it! Lolol
B is for Brisket...Nom Non Nom Nom Nom!
Congrats on 14K subs!!
Thanks man! We totally have to collab soon!
@@GrillSergeant I agree!
I love Tri-Tip. Probably my favorite thing to make. Afraid to try like a brisket I love it so much. Did it stall like brisket?
It stalled around 155-160. For the tenderness it’s worth a try. The trick is keeping it juicy.
PROBE TENDER 4 LIFE!
Haha awesome video Andrew! I’ve done tri tip a lot of different ways, this included, my favorite is still just a nice reverse sear or even forward sear. Nom nom camera dude was hilarious. Awesome job brother!
Agreed Charley! And never forget to feed your camera guy!
Probe Tender 4 Life! Good stuff Sarge!
How many hours unwrapped and how many after it's wrapped?
Great video! I'm going to try this tonight! You said you turned up the temperature to 250 but later the smoker showed 300 degrees. Did you end up turning it up higher later?
I thought I was the only one seeing that how we jump from 250 to 298?!?💀💀
How many hours did it take
The smoke ring and juices!!!!
Hahahhahaha, snack time! I’m cooking my first tritip up soon, should I go traditional style or brisket first?
Absolutely traditional. This was a fun tasty experiment but nothing beats doing a tritip low and slow and sear it when it's med-med rare.
Brisket
Great stuff Sarge, what was your total cook time?
It was about 8 hours total.
I frequently hear you can't get the same smoke on a pellet grill as you can on a stick burner. That smoke ring suggests otherwise. What temperature did you take the tri-tip to that was on the Pit Boss Grill?
Pellet smoker is excellent smoke ! I actually like my pellet smoker better than my stick smoker.
How much did each of your tri tips weigh? The one being delivered is around 2.2 to 2.5lbs trimmed. I think the last 2 tri tips I bought from my butcher may have weighed 3lbs. He sells them trimmed.
They were around 2.5
Did I see the Tiger King is also a member of Probe Tender??? That is an elite band for sure. Let me know if you guys ever need a bass player. Great vid! 👍
What was internal temperature???? When pulled off smoker
How many hrs after you wrapped it did it become probe tender roughly
So probe tender was better? I wanna do my first tri-tip soon, so assuming match how I do my brisket.
I would definitely try Tri-Tip Medium Rare first. Very juicy and flavorful. This experiment was cool and worth a try but for the time and babysitting it took, it’s better just to throw a brisket on.
It looked delicious..... Hey Sarge have you ever consider doing a 30 second recap of the cook at the end of the video?
You know what they say,....Tell them what you're going to tell them,....then tell them,.....then tell them what you told them.
Do you use a binder? If so what do you use?
No binder. Just trimmed it and applied the rub.
How many hours did it take?
That's what I wanna know.
Never had tri tip. From south Texas. So to be honest, i've never seen one for sale. If i were to find one this is how I'd cook it. No fat to block the formation of the smoke ring. For know i will stick with cuts that have fat. Brisket and ribeye.
I'm from south Texas as well. Been buying tri tip for years at heb/ meat markets. Hope you got to experience this beautiful cut of meat!
@@Skrappy_T found them shortly after this post. Awesome cut of meat! I've had people that I've cooked them for say it's better than ribeye.
How many hours total?
I believe on this one it was 8 hours but always go by internal temp and not by time. 🍻
OK now that I found this video. Im going to have to smoke a Tri-Tip. I wonder how it will taste and smoke if I inject it with some beef broth mixed with this one other mix I have that I use for brisket.
I’ve injected before and the flavor is next level. Let me know what you think!
@@GrillSergeant How often did you spritz it? What was the total smoke time? I saw that you poured the apple juice and 7 Up in the tin foil. Now I remember what I mix the beef broth with for the injection. I use the Kosmos brisket reserve mixed with beef broth. Ill inject the tri tip with that mix. Then Ill spritz it like you did. And finally pour some of that mix into the tin foil like you did with the apple juice and 7 Up. I may add a 4 to 6 squares of butter on top of the tri tip after pouring the injection into the tin foil. Im wondering how that will taste mixed with all the other juices. And use all the remaining juices as a dipping au jus sauce. Of all the smoking recipes Ive seen. I like yours the best. It has the best the looking smoke ring. The most tender from what I can see in the video as well as the best tasting from the look on your face. Ill try to smoke one or two this Friday or Sunday depending how many family members come over for dinner. And then let you know how it came out. Your next video should be smoking or grilling a Picanha. I discovered Picanha steaks 3 months ago. They are as lean as filet mignon and as rich as a ribeye. I get my Picanha's from Wild Fork Foods. Their prime cuts are not expensive at all. In Brazil Picanha is considered the queen of all steaks. Im going to order one and dry age it.
@@rockheadbikes1675 That reserve blend injection is really good, that what is use too but instead of beef broth I use beef consommé now, you should give that a try. And it took me two years of searching but I finally found a local butcher that carries pichana and it was Wagyu. 😂 it was so freaking good!
@@GrillSergeant how much beef consomme would you recommend to mix with the Kosmos reserve for the injection, spritz and final pouring into the tin foil? Should the beef consomme be diluted with any water before mixing it with the Kosmos reserve? Regarding the Kosmos reserve, how much of it would you use with the consomme?
@@rockheadbikes1675 czcams.com/video/-h9e_TQM-ak/video.html This video shows my injection ingredient amounts. For the spritz I usually do 3/4 Apple Juice 1/4 7-Up, as far as adding to the foil I only add a little amount, I’ve found too much can start effecting the bark. And she’s ready to pull when she becomes probe tender.
🇺🇸🦅💪🇺🇸🦅💪🇺🇸
Hi iam smoking 2 pieces 3lbs each. I set timer for 1:45 min. It's been in smoker for about 1 hour and 10 minutes and probe says meat already reached 140 degrees. Should I take it out or leave it in smoker the whole one hour and 45 minutes? I don't have a cooler to rest it can I just wrap it in foul paper and towel?
If you are trying to treat it like a brisket you will need the temp to hit an internal of 200-205
@@GrillSergeant I just wanna make sandwiches
Then you could pull now
7-Up and Cranberry juice, why?
If you can’t do it at 235 could you do it at 225
For the Brunswick it goes up in 10 degree increments. So I can do 220 or 230
So can I do it at 225 and get the same results. I have copper head 3 vertical smoker
@@christianmulrane6082 yes
@@christianmulrane6082 yes you can
You say the words "Bad Boy a little too much.
I do. Does that make me a bad boy? 😂
Taste Iike a roast
Love your video but is that a MAGA shirt?
It says “Make America Grill Again” lol