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Brisket style tri-tip

HitIt

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Time? Cook temp? Finish temp?
 
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DB / HAV

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That looks really good! Smoked a wagyu brisket on Sunday but had a big stall, how do you guys deal with this?? Suggestions please. I’m gonna try the brisket style tri tip next. That really looks awesome
 

Kachina26

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Time? Cook temp? Finish temp?
Started at 220 high smoke on my Camp Chef pellet smoker (I know I'm cheating). Was supposed to hit 165 in about 2.5 hours. I took 4.5 hours to hit 165. At that point I wrapped it and bumped up to 250 to try to push through the stall. 3 hours later, I was only around 175 I think. Finally, around 4.5 hours later I was at 198 and I could pierce the meat with little resistance. Pulled it off to rest for 30 minutes while I cooked the sides.
Did it dry out?
It did not, it had a full fat cap on it. However, I wouldn't say it was super juicy. If I do it again, I'm going to inject it. I wanted to this time, but forgot that I had wanted to. Getting old sux. That said, I reheated some at work today and it was really good, not dry and very flavorful.
 

Javajoe

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I really hate the stall. No way around it. The fat is rendering during that time. Great way to reheat the slices the next day is to let them simmer on the stove in Au Jus. Then put on rolls as a French dip or bbq sauce on it.
You can also take it to 205, wrap it in a cooler for a couple hours then pull it like a shoulder and mix some juices and bbq sauce with it to put on rolls.
 

Drew

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Usually wrapping it does the trick. I read that the stall is caused but evaporation. So if you wrap it in tin foil or butcher paper it should start to climb again. Nice smoke ring on that one
 

Xring01

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Did it dry out?
Started at 220 high smoke on my Camp Chef pellet smoker (I know I'm cheating). Was supposed to hit 165 in about 2.5 hours. I took 4.5 hours to hit 165. At that point I wrapped it and bumped up to 250 to try to push through the stall. 3 hours later, I was only around 175 I think. Finally, around 4.5 hours later I was at 198 and I could pierce the meat with little resistance. Pulled it off to rest for 30 minutes while I cooked the sides.

It did not, it had a full fat cap on it. However, I wouldn't say it was super juicy. If I do it again, I'm going to inject it. I wanted to this time, but forgot that I had wanted to. Getting old sux. That said, I reheated some at work today and it was really good, not dry and very flavorful.
From my experience, Tri Tips are alot leaner cuts, than Briskets, and are prone to drying out when cooked low and slow. Briskets typically have alot more fat than tri tips, which is a key reason why low and slow works on them.

I cook alot of tri tips. and reverse sear is my favorite... 45 mins of low temp smoke, bringing the internal temp to 115-120- then sear both sides at 450-550 for a few minutes each, till hits internal temp of 125-145 pending your preference.

Thats my opinion, everyone is intitled to theres...

Except the best dessert on earth... thats homemade apple pie... thats not debatable, thats a fact.
 

TimeBandit

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I just can't bring myself to low and slow a Tri-tip.

I sear over a HOT charcoal fire, about 5 minutes on each side, then indirect to an internal temp of 128 or so.

I just did a nice 3 pounder from Harris Ranch, amazing.
 
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dave29

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After you get about 3 hours of smoke and the temp hits 165, you can wrap it leaving the thermometer in and throw it in the oven to finish. That way you can easily and quickly change the oven temps while monitoring the internal temp.
BTW, if you don't already have one, get the DOT from Thermoworks. I use it all the time.
 
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Chili Palmer

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I did a couple of tri tips brisket style about a month ago and was pretty impressed, the only takeaway was the injection that I used Butcher BBQ Prime was too salty. It worked out fine the next couple of days for the beef dips and tacos, but for the meat by itself was just too salty. I tried it again using Campbell's beef broth adding a can of water as directed, brown sugar, worcestshire sauce, soy sauce, and cayenne pepper - by itself it tasted great, but when it was all done and cooked, there was no flavor. Maybe next time I'll do the same recipe, but add maybe a couple of teaspoons of the injection mix. By the way I watched the Chef Tom video on youtube and his took about 4+ hours, mine took almost 4-1/2 hours to hit the stall. I wrapped and added more injection juice and it and it was about another 2-1/2 hours until it was done, but it was so tender and juicy.
 

dave29

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OK......this thread caught my interest. I'm going to smoke a trip tip tomorrow and give a report. It will be injected with beef broth, au jus and Worst sauce. No cutting off of any fat, slathered in yellow mustard and seasoned with rub. Will cook at 250 and wrap when it hits the stall. it will be cooked on a Myron Mixon gravity feed smoker with a water pan. I'll be taking pictures and will post. Let's see how it turns out!
 

Kachina26

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OK......this thread caught my interest. I'm going to smoke a trip tip tomorrow and give a report. It will be injected with beef broth, au jus and Worst sauce. No cutting off of any fat, slathered in yellow mustard and seasoned with rub. Will cook at 250 and wrap when it hits the stall. it will be cooked on a Myron Mixon gravity feed smoker with a water pan. I'll be taking pictures and will post. Let's see how it turns out!
Doing a chuck roast tomorrow...
 

dave29

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After you get about 3 hours of smoke and the temp hits 165, you can wrap it leaving the thermometer in and throw it in the oven to finish. That way you can easily and quickly change the oven temps while monitoring the internal temp.
BTW, if you don't already have one, get the DOT from Thermoworks. I use it all the time.
The smoker. The tri tip. Went on this morning.
IMG_20210425_103017028_HDR.jpg
IMG_20210425_093727687.jpg
 

dave29

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OK......this thread caught my interest. I'm going to smoke a trip tip tomorrow and give a report. It will be injected with beef broth, au jus and Worst sauce. No cutting off of any fat, slathered in yellow mustard and seasoned with rub. Will cook at 250 and wrap when it hits the stall. it will be cooked on a Myron Mixon gravity feed smoker with a water pan. I'll be taking pictures and will post. Let's see how it turns out!
This is how I'm cooking it.
 

spectra3279

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Done many. All have turned out great

Sent from my SM-G973U using Tapatalk
 

dave29

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Pulled the tri tip at 200 and let it rest for an hour. Meat was tender but wasn't that juicy. It was a Creekstone Prime so it had higher than normal fat content. Even with the injection and rub it wasn't that flavorful. Don't think it was worth the 6 hour smoke.
IMG_20210425_171109058.jpg
 

Kachina26

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Pulled the tri tip at 200 and let it rest for an hour. Meat was tender but wasn't that juicy. It was a Creekstone Prime so it had higher than normal fat content. Even with the injection and rub it wasn't that flavorful. Don't think it was worth the 6 hour smoke. View attachment 996199
My chuck was a bit of a fail as well.
 

dave29

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The amount of wine we drank more than made up for my failure.
 
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Javajoe

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My shoulder was a little fucked also. First time ever. I’m right with ya guys 🤦‍♂️
 

Chili Palmer

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Pulled the tri tip at 200 and let it rest for an hour. Meat was tender but wasn't that juicy. It was a Creekstone Prime so it had higher than normal fat content. Even with the injection and rub it wasn't that flavorful. Don't think it was worth the 6 hour smoke. View attachment 996199
Make sure you leave the fat cap on the bottom and cut off the silver skin, but leave the fat. I've found out that the injectible needs to be pretty salty to get any flavor to stay, inject it well and when you wrap it at the stall, pour about a 1/2 cup of the injectible juice with it. That'll make a difference.
 
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