Incidentally, to my knowledge, Tortaboy is the originator of the concept of cooking a tri-tip like a brisket. And although I still think it is over-cooked, I have to say, it produces a nice hunk of meat.
I just can't bring myself to do it. If I want a brisket, I'll cook one. Seems sacrilege to do that to a Tri-Tip... :hand:
I'd never done a tritip until about a month ago, and my local butcher talked me into trying one, and said to cook it like a brisket. Turned out fantastic, and my most of my guests thought it was brisket.
I have done a few since, with various methods, and the results of the non brisket technique turn out a completely different product. I'm actually amazed at how different the two methods turn out.
Of course, I ain't too bright and I'm easily amazed.
Texans are weird like that. I cooked up 3 tri tips med rare, perfectly pink all the way through for a benefit event a few years back. A biker club crashed the benefit and started eating all the food.. I was shocked when one of the bikers declared that the tri tip was the best brisket he had ever eaten!
It was med rare!
I have to say that cooking a tri tip like a brisket is not in the top 1 trillion ways I would prepare one. Don't get that at all.
Y'all are welcome to do them just as you like......
I've been cooking them since 1982, due to meeting up with an enlighten butcher & friends, mostly some variation of the standard medium rare......
Started fiddling with injecting them in 1992, after a Cajun fellow who later married my neighbor, did a deep fried turkey next door & I got that injecting might be a way to get extra liquid to 'cook' the inside & flavor it in some varied ways.......medium rare was becoming ordinary after 12 years of it....very, very good to great, but ordinary......
In 1994, I did up a cook for a group of friends whose birthday all falls in June, tri-tip, various sausages, flank steak rolls, a small clod roast, zucchini, asparagus, rice & people brought chips & salsa & desserts.....
this was done on 5 or 6 Webers, with a 55 gallon
grill (not an UDS) for roast corn & hot holding.....A lot of the people that were to show, didn't & I set in 4 or five tri-tip along with the clod in one end of the barrel grate & a relatively small amount of charcoal & wood in the other end just to keep it warmed enough in case folks showed late.....
They sat in there a part of the afternoon & when we went to fix up some leftover to send home with folks, they just stood there tearing off pieces of the tri-tip (pulled, I guess) & eating.......
I get that everybody in the world likes their steak medium rare, that medium rare looks tremendous for a photo in a magazine or on the Internet, and that 98% of everyone who cooks a tri-tip treats it like a steak....
I do not, i treat it like a roast, except when I treat it, sometimes, like a steak.....33 years of the exact same ribeye cook, while very nice, might get a little old......
Here's another icky one (try not to gag)....
Bend test.....
Might possibly be the most versatile piece on the whole cow.....think brisket, medium rare.....suppose it could be done, but most likely much trickier than this......
Here's a few more merrily roasting away to horribly overdone to the point people won't eat them & I get all the leftovers ( I also leave the fatcap on...double minus points).......
If this upsets the tummy, have some pinkelephant garlic, it will calm what ails ya....
I'll be over here....fixin' up the 'Turd Platter (using yet another hare-brained method that won't come out right)
Again,
Y'all are welcome to do them just as you like......
