Smoked Tri-Tip | Brisket Style Chopped Beef Sandwich
ฝัง
- เผยแพร่เมื่อ 28 ส.ค. 2024
- Chef Tom fires up the Kamado Joe charcoal grill & smokes a Creekstone Farms prime tri-tip roast, brisket style, for a smoked tri-tip chopped beef sandwich.
► PRINT RECIPE: www.atbbq.com/...
Creekstone Farms: www.creekstone...
RECIPE COOKED ON: www.atbbq.com/...
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: bit.ly/2SeudNq
WATCH OUR FAVORITES NOW! ► bit.ly/33euiXM
________________________________________________
** CHEF TOM’S TOP PICKS **
BEST PELLET GRILL: bit.ly/3tUKBmD
BEST CHARCOAL GRILL: bit.ly/3owb8Wf
BEST GAS GRILL: bit.ly/3ydVaER
KITCHEN TOOLS: bit.ly/3yjDTtL
GEAR: bit.ly/30izoA7
_________________________________________________
** FOLLOW US **
FACEBOOK: / allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
Malcom & Tom are a blessing from above we are all better BBQ’ers/smokers cause of the two of you 🙏🏾
Facts!
You know he gotta get a piece of that!
Agreed! I would now throw Chud in there too!
Malicious Pig BBQ I will have to check him out
Amen
Makes my heart happy to see tri-tip getting recognition and love. Some of my favorite memories growing up in California is bbq tri-tip sandwiches with bbq corn at a farmers market. One of the things I miss most about not living in CA anymore. Definetly harder to find tri-tip for a decent price here in New Mexico.
Tell me more about the corn... was it grilled? Made into a salsa? Looking to make tri tip this weekend and I miss it from CA too.
@@matthewmanning6195 It was usually just grilled. You can either leave it simple with salt and pepper or turn it into Mexican street corn. Though charring corn for salsa is also delicious.
Brittany Wendland thanks! I like finding local flavors 👌🏼
I have been slow cooking chuck roasts lately. I get the butcher to cut them 2 inches thick and cook them like I would a brisket. They turn out great and cook faster than some of the larger roasts.
I’ve been grilling tri-tips for 35 years and never once did it occur to me to do one like a brisket. I now have a plan for the weekend.
Harry Soo has a great video on this too.
Did you try it?
And they say you can't teach an old dog new tricks.
Hope you enjoyed it
I did two the other day. One was traditional, cooked to 140-145 with a reverse sear. The other was like a brisket, cooked to 203. The brisket method was just as juicy but more tender as the intramuscular fat rendered more.
Which Tri Tip did you prefer?
@@MikePelfrey-sd5lb the well done
Since watching your channel and one other charcoal has become another utility bill around my house.
Every time he smokes something I'm sold. I'm gonna smoke 3 three tomorrow! Nice job ATBBQ and Chef Tom!
Thank you for this recipe.! I'd just did it last sunday and my wife and kids went in a Tri tip frenzy almost inmediatley..!!! Also used those two rubs and it was insane.
Definetly the best recipe of this kind I ever make... It was flavour heaven..!!!
I made this last night. It was amazing and I shared the recipe with several friends. I also told them about this amazing TH-cam site. Keep the recipes coming.
16:51 “ i see tacos in our future”. That should be on aT-Shirt.
Take my money!
Been doing it this way for years! I always get told "that's not how ya do a tri tip". Well don't knock it till ya try it. Great job Tom 👍🏻
The best thing about tri-tip is, that it is a incredibly versatile cut of meat. There are so many different ways to cook it. On the Grill. smoked, oven roasted, in the crock pot....yeah the crock pot!! My family has been coking tri-tip for almost 70 years, you learn to cook it a lot of different ways.
Love the crispy quality of the video and the no back ground music
4:29 "If you pump and keep pumpin and it starts to come back out, means it's time to move on."
Okay. So, never take responsibility. Got it!
Hubert 😂 😂. That’s what she said.
In Cali, tri-tip is everywhere. You can do a lot with it - BBQ low and slow, grill as a steak, stew chili, sandwiches, kabobs. For grilling as a steak, make sure you slice it correctly. The grains run three different ways and most people get this wrong and end up with "tough" meat.
Thanks for these awesome videos. That pulled pork video is my favorite. Thank you and happy thanksgiving.
I just wanted to say that I’ve enjoyed all of your videos and learned from all of them also. Many thanks to all of you for teaching and making us better BBQers.
Thanks! Glad you are enjoying the content.
I'm speechless again what Chef Tom has conjured up here. Everything, down to the smallest detail, is brilliant 👍👍👍
One of the best videos Ive seen in a while, thank you.
How could anyone post a thumbs down on this? This sounds like an addition to the “favorites list”
I was born and raised in Cali and I've never seen Tri-Tip done this way...I was always taught that it's a dry cut of meat and that anything above 140 or so and you are just going to dry it out...I've only ever really either grilled them or reverse seared them. I am definitely going to try this method, it looks amazing!! Thanks!!
Thanks for watching!
I did one yesterday on my Weber kettle with half a snake of charcoal and wood hunks on one side of the kettle. I didn't use any injection but it came out perfectly juicy. I couldn't get my heat below 275 but it cooked fine anyway. I had it on for about 4.5 hrs. Killer Tri Tip.
I kinda want a tour of Chef Tom's knives. He's got some of the best toys.
I started smoking tritips first brisket style because they’re a lot more forgiving and easier from a smoking/time standpoint, then I eventually graduated up to briskets on my offset, watching this inspired me to smoke a couple of tritips brisket style today, and gonna have some chopped beef “sammich’s”, good stuff man 🔥👌🏼
This right here!..Smoked on traeger!! Straight delicious. Uses spiceology's espresso rub ,meat church holy gospel...beef broth and BBQ sauce injection was nice!!
Thank you. There's many ways to cook that fatty chunk, and after gladly following your steps, man. I used the ol pk360, post oak with some b&b lumps I am telling you and everyone, do this dance with your next tri tip! My pops has been eating tri tip since he was a kid in santa maria riding hot rods and bbqin on the beach and this opened his mind. Makin another one tomorrow, after church of course. The leftovers will make you smile, heat up a pan with a little ghee to crisp it up and put it on anything. Cheers
I made this yesterday. I used my seasoning, but this process. I could eat this every day. Wow.
Dude, this had my mouth watering through the entire video!!!
Hey Tom. The deckle above the point for the brisket is most used for chopped beef. I use a East Texas rub (SP& Brown Sugar), almond wood ONLY. 265 degrees for 4 1/2 hours of smoke and 30 minutes resting.
I started a small bbq business catering to my friends. My specialties are smoked spare ribs and they will hurt me for a pound of my tri-tip! Tri-tip is 10 million times better than brisket to me, similar beef flavor but a fraction of the cook time and still extremely tender when cut against the grain. Tri-tip is my shiiii!!!
I did this Tri Tip cooking method on the BGE last weekend and it was fantastic. Next time, will make these sandwiches...thanks.
I bought everything I needed from Allthingsbbq + a hat for this cook and did it last night. It was dead on! Very delicious and everyone loved it. I did notice considerable shrinkage in my trip tip, next time I think I will look for a larger one. Delicious and thank you for the video.
Awesome smoke brother! Crushed it Tom 👊🏼🔥💨
Chef Tom is KILLING it!
OMG, I'm sharing this with all my friends. My new favorite
Recipe since tri tip is a staple around here. Thanks Chef Tom, you're awesome.
I've been given a ton of great ideas from this channel, love chef tom but I'll say I will miss chef britt for the moment. Thanks atbbq
Chef Tom = Certified Gangster
Made this over the weekend for a small party and it was a great success!! Gone in a hour!
Love to hear that!
I have cooked tri-tips to medium rare for years. I had a nice piece low and slow in my smoker and I got waylaid and it cooked longer than it should have…and it was comparable to some of the best brisket I have ever cooked! I will never do tri-tip any other way! This video was top notch! Thanks bro!
Thanks for watching!
We got tri-tip all the time in CA but now all I get are stares here in FL when I ask for it.
Chopped tri tip tacos are required now. Thanks!! Great video as always.
excited to see you do more with tri tip. One of my favorite cuts!!
Albertsons use to have bbq'd tri tips outside from the big bbq they had outside & they were amazing. I miss them.
Great cook Chef Tom-always a great job.Let’s add Smokin Joe’s Pitt BBQ to the list all three are a great inspiration to the bbq world.
Bro you are the best!!!! If you could one day do a loaded baked potato with smoked brisket I think that would be lit. 🔥 💯
Dang! That looks bomb! Going to be my next tri tip. Thanks for these videos. 👍
You are very perceptive, I will promise, this result was excellent! Thanks for watching!
Ha! Tom uses the tri tip seasoning for everything but the tri tip 😂 I love it
Another out of the ball park idea! Love my yoder ys640 for without which I may never have found this channel! 🤗
Another good Cook. My Walmart does not have tri-tip So I will have to imagine. But thanks Chef Tom excellent Techniques to be applied to a mirade of meats. Thanks Again.
Nice job. Looks good.
Thats a lot of seasoning work. I got a dry rub that is all you need. Some day it will be the dryrub of choice for many. Right now its more of a secret and only a few people get to enjoy it for the time being. Hopefully it will grow fast someday.
I’ve smoked a couple tri-tips before and I totally agree not just one of my favorite roasts to cook/reverse sear action but low & slow smoked is hard to bet too. I’m gonna try the favor profile you shared in the video had my mouth watering.
Thanks again
-Joe
Huge fan! Could you guys do a video on how to properly clean grills/smokers?
Omg man I so can't right now! This looks amazing and I'm definitely trying this!
super great! you have helped me be inspired with every video.! i am enjoying doing these recipies at home! Keep it up!
I was just wondering if I could treat a tri tip like a brisket. I was going to try. But now I know it works. Thanks
The onion straws you made would be great on that!!
Thus is so good ..... I cook mines like a brisket it's so tender and delicious 😋
Hey Tommy... The 160 temp is important because that’s where the “stall” occurs. You wrap at that point to get beyond the stall without over-crisping the bark while you get up to the 200-ish point.
You don’t think Chef Tom knows all about the stall? 😂😂
Rod Dahl Tommy (that’s what I’m told they call him at the store; I think “chef” is a little precious myself) no doubt knows all about it, but watch the video and see what he says. He said that there was nothing special about the temperature; “We’re going for color.” That’s only partly true. If you don’t know about the stall, you’ll get really concerned when your meat is in the smoker and it looks like nothing is changing. I think it’s worth mentioning - which he didn’t.
emmgeevideo Your post was directed at “Tommy” explaining to him what the stall is....pretty condescending.
That meat with just a dab of mustard and homemade cole slaw. Yummy. On a Hawaii sweet bun
I think pretty much every bbq video I’ve watched with Chef Tom, I’ve heard the word “chipotle”! Just going to make a guess and say that is a Chef Tom favorite flavor 🤪
I don’t think you can still taste the meat anymore, so much seasoning !!
Yeah... Best tri-tip i've ever eaten was simple salt and pepper, slow roasted over coals next to a campfire
I like how it looks like your heads smoking on the intro 😂
Always great content, thanks guys.
Kick Ass Video, Nice Work🔥🍺
Thanks for watching!
Smoked Tritip Chili, best damn chili I ever made or had.
thanks for this idea!
Tried this last week. This is my new favorite beef recipe. I probably won’t buy another brisket again!
The ATBBQ staff was amazed at the result. Everyone should give this a try. Thanks!
What a great dish!!! 🤩👍🏼 Mouthwatering awesome!!!
Never thought of doing it that way. Will have to give it a try.
Nice job Chef Tom! I did this a few months ago and it was savage!🤘
I'm excited about this. This looks awesome. Too bad I've got ribs and pork belly this weekend! Next time though... Tri tip. Prime.
Great cook, shrimp po-boys this weekend and brisket style tri tip next. I’ll have to mix the rub up a bit I can’t get those that you use but I’m sure it will be good
@Timothy kuharich you can order all the seasonings, rubs and sauces from their website!!!
Government Pion yeah at a minimum $50 shipping to Alaska , no thanks I’ll. Are do with seasonings from “How to bbq right” $ 9 shipping
Chef Tom,
I've never noticed the smoke wafting from the grill in the area behind your head. If I didn't know better, I would think your cap is on fire. Kinda funny, but it doesn't distract from another great recipe.
Hey tom great video! Definitely gonna do this! I was wandering if you could do a video on fair "style" Turkey legs,but with a good bbq flair! Thanks for your time!😁
I’ve always wondered if you could smoke a tri-tip like a brisket and get tender meat. Thanks for the info. I’m not a huge tri-tip fan the traditional way it’s cooked. But I love brisket. I’ll try this for sure.
If it reminds you of point meat, do you think you could do tri tip burnt ends? Love these videos. I’m on my way to Colorado in two weeks and I’ve mapped out my route to include stopping in Wichita to see the store. Keep up the great videos!
Fantastic video - thank you for sharing - you are a legend :).
using this every time I make tri tip now
Looks amazing! Trying this tomorrow!
Great recipe! Thanks 😊
Man that looks good! I just did a pork butt yesterday, and then went to Costco to get some Chuck Roast for pulled beef sandwiches on Monday, but I'll have to give this a try after that.
Great video, Tom! Love it
Another great show
MERCY. I’d eat a bunch of that Thanks Chef
Thanks. Looks AWESOME!
Reversed seared and brisket style are the best 2 ways to cook Tri-Tip!
Been smoking my tri tip the same exact way pretty much😂 of course my own injections and rub but it turns out amazing. Tri tip isn’t a well known cut but it is so good and super tender. Personally my favorite cut for roasts.
What do you put in your injection bro?
all I can say is YUM
I never thought to smoke a tri-tip, though I am smoking a few butts and a rack of beef plate ribs this weekend (thanks for introducing me to KC Cattle Co. by the way). May have to throw a tri-tip in there for giggles.
Why no video yesterday?
I love to reverse sear a tri tip, get a good smoke on it and serve it sliced. This is a great idea though!
Man when you made the foil boats it suddenly occurred to me to drop some onions and mushrooms around the tri-tip inside the foil to cook in the juices. I'm going to need a tri-tip this weekend
Quick Pickled red onion is great on a tritip sandwich
Holy Try-tip that looks good!
Using butchers paper instead of foil helps to continue forming the bark w/o the need to open the wrap and re-firing uncovered
The foil wrap braises the meat better which is what he was after.
What an excellent recipe! I have a noob question: I know we separate out the liquid for the wrap from the injection so we don’t contaminate it with raw beef from the injector, but wouldn’t putting it in the wrap for two hours kill any pathogens in the liquid anyway?
Pappy’s, tri-tip. Done
I would love to do Buffalo tri tip like that. It would be the greatest tri tip ever.
Would you ever be able to do somethings like that with Buffalo cuts?
I made two of these today, Costco Prime tri tips without a fat cap and it worked beautifully! I was curious of one thing though if anyone knows... In the wrap they went up to 210 internally and when I unwrapped them into the boats for about 1/2 hour they went back to 190 IT. Is that normal??? They were perfect for slicing and cubing but not quite there for shredding which was perfect actually.
Yessssssssss I called this video a while back 🙏
Thank you!
I have a tri tip in the freezer and was planning on doing a pork butt tomorrow. Shoot may as well do em together.
I’m sorry allthingsbarbecue but I’ve lived in Santa Maria California Where tritip Bbq started. There is no better way than doing tritip over red Oak pit first of all tritip is too expensive to do this to not worth the result you could do chuck or brisket and still get the same result. Not trying to be negative I like your channel I just would hate telling people to do this to this cut of meat not worth the time and money but thanks for the videos and keep them coming!
At 4:25 I thought I was listening to my junior high sex ed teacher all over again.