Tri-Tip Brisket Style

[Chili Palmer]

After posting the tri tip thread a couple of weeks ago I decided to try the brisket method. I watched a few videos and went with the Chef Tom method. Unfortunately I used a different injectable and it was kinda salty. He said to use a prime grade of meat, but all Vons had was choice, it didn’t seem to make a difference, it was super moist and tender. Chef Tom did his in a Komodo and it took him about 4-½ hours. Mine on the Traeger took about 6-½ hours. I let it sit for about 35 minutes and then cut it up - man, it put my briskets to shame. I just need a less salty and sweeter injectable. I used Butcher BBQ Prime brisket injection, the bbq sauce and potato salad cut through the salt.

 

[checkrd past]

What was your finishing temp?

 

[Chili Palmer]

What was your finishing temp?

202, the thermometer went in with almost no resistance then I left the foil open for 30 minutes to reestablish the bark, then I pulled it off and let it sit for about 35 minutes.

 

[checkrd past]

Can't wait to try it.I always liked tri tip better than brisket.Thanks

 

[checkrd past]

oh yeah, what was your cooking temp?

 

[HOOTER SLED-]

Still needs to try me a brisket....

 

[Chili Palmer]

oh yeah, what was your cooking temp?

250 all day long.

 

[Tooned Up]

I too have wanted to try this method. Did you wrap it at 160*? It looks amazing!

 

[Chili Palmer]

I too have wanted to try this method. Did you wrap it at 160*? It looks amazing!

I wrapped at 160 (about 4-1/2 hours in) with foil with a little bit more than a 1/4 cup of the injectable juice in each one.

 

[dave29]

I'm going to try it right after I do a pork butt this Thursday.

 

[DILLIGAF]

After posting the tri tip thread a couple of weeks ago I decided to try the brisket method. I watched a few videos and went with the Chef Tom method. Unfortunately I used a different injectable and it was kinda salty. He said to use a prime grade of meat, but all Vons had was choice, it didn’t seem to make a difference, it was super moist and tender. Chef Tom did his in a Komodo and it took him about 4-½ hours. Mine on the Traeger took about 6-½ hours. I let it sit for about 35 minutes and then cut it up - man, it put my briskets to shame. I just need a less salty and sweeter injectable. I used Butcher BBQ Prime brisket injection, the bbq sauce and potato salad cut through the salt. View attachment 984436 View attachment 984437

Looks like that came out real good for you.

 

[Chili Palmer]

With the leftovers we're doing beef dips tonight then tomorrow...................barbacoa tacos!