Done this a couple times now and I find doing an injection before cooking can be a good trick to get that super juicy brisket taste. One thing to note is the stall...wrapping should be done when you hit the stall (approx 165F) rather than strictly based on color or bark. I like to rest mine in a towel lined cooler for about an hour after to make sure the juices distribute evenly. All that said I have had them overcook if you are not careful...practice makes perfect but even the fail attempts taste good so don't be afraid to try it and experiment! As a California native Tri-tips are one of my favorite cuts and I'm glad to see them being made available to more people to enjoy!
Poor Eva looked lost when Morrison walked off... Anyway, that is a gorgeous sandwich. Tri-Tip has become my most favorite steak over the last couple of years. I would still probably favor the Porterhouse, but it is really really close.
I've done this and it comes out really nice however "like a brisket" is confusing because it's nothing like a brisket, I mean you wouldn't say smoked ribs "like a brisket " 😆 long smoked tri tip is it's own thing and very nice it is too 😀👌
Considering the price, tri-tip is a great cut. This’s steaks came out awesome! Good one, Roel. Cheers!
Done this a couple times now and I find doing an injection before cooking can be a good trick to get that super juicy brisket taste. One thing to note is the stall...wrapping should be done when you hit the stall (approx 165F) rather than strictly based on color or bark. I like to rest mine in a towel lined cooler for about an hour after to make sure the juices distribute evenly. All that said I have had them overcook if you are not careful...practice makes perfect but even the fail attempts taste good so don't be afraid to try it and experiment! As a California native Tri-tips are one of my favorite cuts and I'm glad to see them being made available to more people to enjoy!
I have made these like this and I love it!
I swear Eva eat better than most of us out there. Love that dog.
Not bad Roel! 👏👏👏 I did it two weeks ago, I can highly recommend it! (black belt tip: Wagyu or Angus fat for packaging😉)
Man I love this cut. Super delicious! 🔥🔥🔥
Looks awesome. Good job gentlemen.
I’m so hungry now lol
Great video
My daughter did our 1st tri-tip a couple of weeks ago - incredible!!
Smoked a tri-tip like a brisket actually makes it taste like a brisket!
Still looking after us with good deals. Thank you! It looks fabulous!! 😋😋😋👍🏾
would have liked to see one done fat-cap up against the fat-cap down. . .
Amazing looking sammich!!!
Did it a couple of times..and love it!!
10 out of 10 chance I will remake this sandwich 😋
Great video fellas. Tri tip isn't a cut carried at my local grocery store. Guess I'm gonna have to see if the butcher shop carries it.
Fantasic cook again!
You guys never stop to amaze
Groetjes uit 5huizen
Excellent
Think this weekend I’m gonna make a tri-tip same style
I thought he said heck yea!
Duuuuude I NEED THIS!!!!
Woo... 😋😋💓. Thanks for the recommendation
I CUT TRITIPS INTO 2IN 'STEAKS' A DRY AGE IN GARLIC SALT .,. LAST ONE I FINISHED WAS 3 WEEKS 'AGED' @ 2 WEEKS I OLIVE OIL!
Question and be honest, it looked a tad dry. Was it dry, without the sauce you made for the sandwich..??
Hi Pitmaster, love your video's, waar koop jij de tri tip tegenwoordig? Br, Tim
Poor Eva looked lost when Morrison walked off... Anyway, that is a gorgeous sandwich. Tri-Tip has become my most favorite steak over the last couple of years. I would still probably favor the Porterhouse, but it is really really close.
Where’s the binder??
Why did you not season the fat cap?
Hey Morrison, could you please type that Dutch saying you said meant ‘my oh my’ (not certain this was exact translation 😂)
Regards, Matt from Oz.
I've done this and it comes out really nice however "like a brisket" is confusing because it's nothing like a brisket, I mean you wouldn't say smoked ribs "like a brisket " 😆 long smoked tri tip is it's own thing and very nice it is too 😀👌
Could that sauce be called " Alkmaar Pink Sauce"? 😊
Where did you buy these in NL? (for 13 EUR / 1 hg)
Beimer meat
I CUT TRITIPS INTO 2IN 'STEAKS' A DRY AGE IN GARLIC SALT .,. LAST ONE I FINISHED WA 3 WEEKS AGED' AT 2 WEEKS I OLIVE OIL!
Overcooked! Smoke it to 57-60 C. Better yet, Sous Vide it to 55 C for 12-24 hours and then sear it.
Dutch Ruben sandwich
Roel sometimes it needs to come out badly. Otherwise we don’t believe when it’s really good.
🍻😋👍
Cheap - Only 13 Euro.
I'm more than willing to pay premium prices for quality ingredients, but I would never say they are cheap.
🍽🍽🍽🍽👍👍👍👍💯💯💯💯
add a tot of whisky to your sauce you wont be sorry
Do you need another camera man
😋😋
2:12 you repeat yourself... fire your video /audio producer of you paying them
How can he fire them if he only got half an hour of fuel left?
13 euro per kilo is still way too high!
Ik kan het niet vinden voor die prijs.
I keeep hearing a annoying sound in the back sounds like fake chickens
Smoked a tri-tip like a brisket actually makes it taste like a brisket!