Very well done good sir! That paper was as wet as Terry’s mom on prom night! I’ve done the exact same thing twice with my tri-tips except I don’t own the Grave Stones rub…… yet. But the OG rub and the God Save the Queen rub still made it fantastic! Love the long videos too man, feel like I learn something new each time I watch! Keep it up!
Hey John, only reason I questioned the cut is because I am a Butcher and we cut both of these items daily! But I obviously haven't seen everything. No disrespect intended! Love your channel and watch all your videos!
Much appreciated. For some reason I can only get them cut super whack here be sure they just aren’t popular here and “they can get more from the steaks”. I have done some picanha videos so I am familiar. This one definitely had the three veins or whatever. I should have probably focused on them since I’ve heard that criticism before. I’m still looking for a local butcher that will get me a proper tritip.
In my area tri tips are harder to come by, not impossible but at the moment the only ones I can find are pretrimmed and have no fat cap. Do you think cooking with this method will turn out well with no cap?
What I love about tri-tip is how it's easy and delicious to get smokey medium rare and the leftovers stay moist. Did this stay moist over time? And did you get kicked off a certain group recently because a couple smat-asses couldn't help ourselves?
Dude I’ve been kicked out if so many groups for trolling back. I’m way nastier than your average facebooker lol. It was good man, it was definitely different than the regular way, both are good. It’s worth a try, but most of the time I’ll just cook it regular.
Very clever dude. Two fat guys with beards and tattoos who other than dynamic variables share no static physical similarities, they look just alike. Killed it dude. I’d go so far as to call you a visionary.
@@meatman-wc6yk right on man. The grain must be wrong too. I’ll have to do some research, I was under the impression that picanha only had grain going one direction.
@@SkullandMortar I mean everything respectfully. I dont know where you are located but they sell both at Publix. I am a meat quality specialist for them
Do you prefer your tri tip traditionally cooked or brisket style?
What a fantastic idea! Cooked up beautifully! We're going to have to give this a try. Thanks for this John!
As always I appreciate you! Thanks for joining us in chat!
Came out nice, my grandma would approve. Also, when you wrapped that puppy up it looked like me trying to wrap Christmas gifts. Lol
Dude I’m the worst lol. Thanks for watching man!
Boom! Love it!!! Tri tip is my new go to down here on the Mississippi Gulf Coast! Love your content as always brother! Thank you for what you do!!
Hell yeah man! Thanks for the love and support.
I have a tri tip from Sam’s for Christmas with the wife. Gonna enjoy trying on my Chargriller grand champ thanks for the help
Hell yeah! I hope you love it man!
Very well done good sir! That paper was as wet as Terry’s mom on prom night! I’ve done the exact same thing twice with my tri-tips except I don’t own the Grave Stones rub…… yet. But the OG rub and the God Save the Queen rub still made it fantastic! Love the long videos too man, feel like I learn something new each time I watch! Keep it up!
Hell yeah dude! Seriously thank you for the support.
Terry's mom prefers bone-in.
@@guythecookingsam2588 🤣🤣
Hey John, only reason I questioned the cut is because I am a Butcher and we cut both of these items daily! But I obviously haven't seen everything. No disrespect intended! Love your channel and watch all your videos!
Much appreciated. For some reason I can only get them cut super whack here be sure they just aren’t popular here and “they can get more from the steaks”. I have done some picanha videos so I am familiar. This one definitely had the three veins or whatever. I should have probably focused on them since I’ve heard that criticism before. I’m still looking for a local butcher that will get me a proper tritip.
Looks like a pichana (top sirloin cap)
Looks great brother! Why mustard instead of an oil or other fat?
You can definitely use something else if you want. I prefer the mustard because it doesn’t change the flavor. Thanks for watching man.
In my area tri tips are harder to come by, not impossible but at the moment the only ones I can find are pretrimmed and have no fat cap. Do you think cooking with this method will turn out well with no cap?
I think it would be fine. Might not hurt to inject it a little or hit it with some duck fat.
What I love about tri-tip is how it's easy and delicious to get smokey medium rare and the leftovers stay moist. Did this stay moist over time? And did you get kicked off a certain group recently because a couple smat-asses couldn't help ourselves?
Dude I’ve been kicked out if so many groups for trolling back. I’m way nastier than your average facebooker lol. It was good man, it was definitely different than the regular way, both are good. It’s worth a try, but most of the time I’ll just cook it regular.
Nice video, I’ve never seen a tri-tip cut of meat look like that to me that looks more a Picanha cut of meat.
The other grain was trimmed off. Thanks for the compliment.
BOTH!! LoL!! Another great video John!!
Thank you! I appreciate your help.
What kind of smoker is that?
That's a Char-Griller Gravity 980. It's legit my favorite smoker. I think I have like 13 total.
I have two Tri Tips in the fridge. I'm going to try this tomorrow, I'll let you know how it goes.
Awesome man. Thanks for watching!
@@SkullandMortar This came out perfect. I'll never cook tri tip the old way again.
Hell yeah man!
Why is this done? Isn’t it over cooked ?
Every roast ever would be over cooked by that logic. Just a different way to cook it.
Should prob trim the cap down to an even height
I don’t think it really matters as long as it isn’t too thick. In my experience if you cook it right it is fine.
Doing this tomorrow
Hell yeah. Let me know what you think!
perfecto 🥩 💨
Thanks man!
Man I just found your channel it awesome and you fuckin crack me up lol.. that looks awesome but that looked more like a picanha then a tri tip
Thanks for the love. It was only part of the tri tip. It's almost impossible to get a whole tri tip here for some reason.
@@SkullandMortar that's odd I wonder why ?
@@cameronbragg3612 I’m not sure to be honest. I was told “I can get more money cutting these into steaks”
Curious about rest period
So for smaller cuts I usually go about 30 min.
John, you have a cool last name.
Likewise man!
Are you chumlee's brother?
Very clever dude. Two fat guys with beards and tattoos who other than dynamic variables share no static physical similarities, they look just alike. Killed it dude. I’d go so far as to call you a visionary.
Slinging blood since 1995: respectfully that’s not a tritip it’s a top butt cap aka Picanha
I feel like this comment hits on every tri tip video at some point. It’s my understanding that the picanha doesn’t have grain running two directions.
@@SkullandMortar I’m sorry but you are mistaken. Tritip is a bottom sirloin and what you have in the video is a picanha or the cap from a top sirloin
@@meatman-wc6yk right on man. The grain must be wrong too. I’ll have to do some research, I was under the impression that picanha only had grain going one direction.
@@SkullandMortar I mean everything respectfully. I dont know where you are located but they sell both at Publix. I am a meat quality specialist for them
@@meatman-wc6yk I appreciate you watching, and your comments. I’m going to go with the grain on this one.
That's not a tri tip that's a cap from a sirloin
You’re incorrect, somewhere in the comments I explained that it was trimmed very aggressively for a catering project
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Weak cook, weak smoke ring
Weak sperm and whack DNA. I see why your parents are ashamed.
Meh, overrated
To each his/her or whatever else own.
I'm also in Indianapolis! Check the channel!
Thanks for the Indy love man!
What kind of smoker is that?
That's a Char-Griller Gravity 980. It's legit my favorite smoker. I think I have like 13 total.