Ry, we must have been on the same wave length as I cooked a Tri-Tip last evening too. Since my wife isn't a fan of the "fire and Wood" flavor of BBQ, I've had to keep my flavor profile pretty simple. My rub; Granulated Garlic 1 tbs, Granulated Onion 1 tbs, 1 tsp Kosher salt, 1/2 tsp course Black Pepper and 1 tsp Lawry's Seasoning. I am a big fan of letting my meat marinate over night in the fridge. I cooked the Tri-Tip indirectly on my Webber Kettle. 20 minutes on each side at 275 -300. I used Apple wood for smoke. After the 40 minutes I seared each side for around 5 or 6 minutes then I wrapped in Foil. I placed it back on the indirect side of the kettle, opened up the vent and let the temp go to 350 - 375 for the next 30 minutes. I checked the temp and it was at around 190 internal and wrapped it back up and brought in the house to rest for the next 30 to 45 minutes. When I carved it up it was still nice and hot around 135 internal. The meat was tender and juicy with a full garlic and onion profile to assist that beefy flavor that Tri-Tip is know for. My better half loved it and enjoyed every bite. For me I was delighted with the entire process and the end produce as well.
I love making it this way for scratching the brisket style itch for exactly that reason you mentioned. Time. Price per pound though, it is more expensive than brisket…at least in South Texas.
Hi Ry. Thanks to your inspiration I am waiting for my tri tip I order on line to come tomorrow and will be doing the same approach on Monday for the family. Great channel!
Looks excellent Ry! I've only cooked tri-tip like a brisket once and I definitely thoroughly enjoy it that way. Definitely a great time saver, even a little faster than a brisket flat would cook. Thanks for the video man!
My biggest battle with brisket or cooking tritip like a brisket, is keeping it for left overs. It always seems to dry out the next day. Any storage tips or is it a battle that can't be won?
@CookingWithRy I did it brisket style, and it was horrible. There was juice, but not the broth I was looking for. It pulled apart but was chewy. At the end of the cook I just tossed it. I wouldn't do it again. 135° next time for me.
Don't need to wrap. 160° is well done. Should've stopped at 135°, let rest for 30mins. It'll climb to 140°. That is medium rare to medium. Vitamins from tri tip will be cooked past 160°. Indigestion hell.
Great cook ... Haven't cooked a tri-tip in awhile & have cooked it to a brisket only once...Sounds like a tri-tip/brisket wknd
I can't wait to try this once the weather breaks here in Ohio.
Oh my, looks very good Ry. Love when you do cooks on one of your kettles.
I am in Cali..so we have these everywhere. I smoke mine like a brisket untrimmed and injected with a little bit of beef tallow. Comes out perfect.
Ry, we must have been on the same wave length as I cooked a Tri-Tip last evening too. Since my wife isn't a fan of the "fire and Wood" flavor of BBQ, I've had to keep my flavor profile pretty simple. My rub; Granulated Garlic 1 tbs, Granulated Onion 1 tbs, 1 tsp Kosher salt, 1/2 tsp course Black Pepper and 1 tsp Lawry's Seasoning. I am a big fan of letting my meat marinate over night in the fridge. I cooked the Tri-Tip indirectly on my Webber Kettle. 20 minutes on each side at 275 -300. I used Apple wood for smoke. After the 40 minutes I seared each side for around 5 or 6 minutes then I wrapped in Foil. I placed it back on the indirect side of the kettle, opened up the vent and let the temp go to 350 - 375 for the next 30 minutes. I checked the temp and it was at around 190 internal and wrapped it back up and brought in the house to rest for the next 30 to 45 minutes. When I carved it up it was still nice and hot around 135 internal. The meat was tender and juicy with a full garlic and onion profile to assist that beefy flavor that Tri-Tip is know for. My better half loved it and enjoyed every bite. For me I was delighted with the entire process and the end produce as well.
First video Ive watched was that tri tip brisket video. Glad to see it still being cooked like this. Really good when done right.
I love making it this way for scratching the brisket style itch for exactly that reason you mentioned. Time. Price per pound though, it is more expensive than brisket…at least in South Texas.
Absolutely works? Sir that looks beyond delectable & a feed that would satisfy ANY persons taste buds!
Awesome Cook as Always. Tri Tip will be on the shopping list for sure. Thank you for sharing 👍👍👌👌
Ry I almost jumped through my screen to grab a bite ! Well done sir. Pun intended 😜
Hi Ry. Thanks to your inspiration I am waiting for my tri tip I order on line to come tomorrow and will be doing the same approach on Monday for the family. Great channel!
Thank you 😊
Good lord that looked amazing RY! That homemade sauce on that crusty bread was plain savage. Great job buddy. 👏
Thanks, Joe!
Smokin Joe !! Love your channel as well.
Looks excellent Ry! I've only cooked tri-tip like a brisket once and I definitely thoroughly enjoy it that way. Definitely a great time saver, even a little faster than a brisket flat would cook. Thanks for the video man!
Thanks for watching 😊
Ry that it is amazing thanks ❤
What a fantastic cook. The tri tip looks amazing. Cheers, Ry! 👍🏻👍🏻✌️
Thanks!
Nice video Ry. I've been contemplating doing this but haven't pulled the trigger. I will now. Also thought about doing a ribeye cap this way.
Excellent, good experience ❤❤❤❤❤❤
Another great fun video!
Thank you 😊
This is great - try a coulotte/picana roast - the thin fat cap melts like butter on your tongue!
F’en genius. I usually do the poor man’s brisket, beef clod, or a beef shoulder. Gonna try.
Making me hungry ❤
Trisket works.
My biggest battle with brisket or cooking tritip like a brisket, is keeping it for left overs.
It always seems to dry out the next day. Any storage tips or is it a battle that can't be won?
For brisket if you have any juice left from the wrap, I save that. It solidifies and then when reheating I just add it on the leftover brisket.
For brisket if you have any juice left from the wrap, I save that. It solidifies and then when reheating I just add it on the leftover brisket.
That is awesome! What’s your thought on a little hot horseradish in the spread? As always....great recipe, great video....thank you!
Mt thoughts as well, horse radish instead of hot sauce…
Sounds great!
I put horseradish on meats and sandwiches, burgers, etc. It is also very good for you.
Awesome video! About how long did the entire process take?
Hi! If I didn’t mention it in the video then I didn’t track it since I was targeting a temp.
Bottom vent closed, top fully open and smoke hole half maybe?
Could be half. I adjust until it’s dialed in and then it holds fairly steady.
When is PBS going to pick up your cooking show?
160° is well done, and then you wrapped it? 203° is far beyond well done.
Brisket style means taking it to finished brisket temps above 200.
@CookingWithRy I did it brisket style, and it was horrible. There was juice, but not the broth I was looking for. It pulled apart but was chewy. At the end of the cook I just tossed it. I wouldn't do it again. 135° next time for me.
Quit cutting the slices so thick your giving me anxiety
lol 😂
@@CookingWithRy I’ve got to be honest that was the juiciest tri tip I’ve ever seen!
Don't need to wrap. 160° is well done. Should've stopped at 135°, let rest for 30mins. It'll climb to 140°. That is medium rare to medium. Vitamins from tri tip will be cooked past 160°. Indigestion hell.