Keep reading about people making triskets. I had 2 small (2.3 lbs and 1.9 lbs) tri-tips in the freezer so thought I would give it a try.
So I defrosted them and rubbed the smaller one with ground pepper and gunpowder - wrapped and into the fridge overnight.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1101.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1101.jpg.html)
The other I used some of the rub that Tommie gave me.- Rubbed and ready for wrap and fridge time.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1100.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1100.jpg.html)
Very blurred pics, but I put up better ones tomorrow.
If your trisket is tritip taken to brisket temps then you fixin to have some real good eats!
looking real good
Waiting to see how they turn out and to see how the rub does ;)
Quote from: Tenpoint5 on May 30, 2013, 06:58:34 AM
If your trisket is tritip taken to brisket temps then you fixin to have some real good eats!
Sorry Chris, you take a tritip to brisket temps, 180 IT, you're going to have some extremely well done beef.
Quote from: KyNola on May 30, 2013, 08:44:53 PM
Quote from: Tenpoint5 on May 30, 2013, 06:58:34 AM
If your trisket is tritip taken to brisket temps then you fixin to have some real good eats!
Sorry Chris, you take a tritip to brisket temps, 180 IT, you're going to have some extremely well done beef.
The one I thought I messed up on and took to 180 was very moist and yes well done but was still mighty tasty
Quote from: KyNola on May 30, 2013, 08:44:53 PM
Quote from: Tenpoint5 on May 30, 2013, 06:58:34 AM
If your trisket is tritip taken to brisket temps then you fixin to have some real good eats!
Sorry Chris, you take a tritip to brisket temps, 180 IT, you're going to have some extremely well done beef.
Didn't you mean Kimmie style?? LOL
I want to try this but do it in my SRG, h*ll why not I get away with butts in it ;) ;)
I finally have time to post the end results:
Tri-tips in the smoker.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1104.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1104.jpg.html)
Hit 150 and into the foil and back in the Bradley.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1105.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1105.jpg.html)
All done, sliced and ready to serve.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1106.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1106.jpg.html)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1107.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1107.jpg.html)
Trisket with roasted potatoes.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_1108.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_1108.jpg.html)
The results: Both were moist and tender. Tommie, your rub tasted very good. I still haven't decided if I like the normal tri-tip at 148* or the trisket better. Both are good.
nicely done... looks great
Gus what was the final IT when you pulled it?
Quote from: Tenpoint5 on June 02, 2013, 06:30:00 AM
Gus what was the final IT when you pulled it?
199-200*