Got a Tri tip in the freezer, gonna have to give this a try. Like you I’ve watched other people do it, but you made some valid points why it’s a good choice when not wanting to smoke an entire brisket. Flavors and textures are very similar. Great video Ry!
You have the best tutorial recipes on anything...I've seen thousands of Tube videos, many are awesome...but when I need a common sense, non fail cook with what I have.....your at the top of my list.
I do this all the time. I cooked 6 tritip like a brisket for Christmas they turn out great. I like to take a disposable tin and put butter, garlic cloves, and Worcestershire sauce and smoke it so that when it’s time to wrap the tritip I pour this over it.
Gonna weigh in here. I did two tri tips last weekend. Rubbed down with mustard, added kosher salt and fresh ground pepper. Low and slow between 220-235f until I hit 160 IT, wrapped in butcher paper, pumped up heat to 250-260f until IT hit 200f. Let them rest for 30. Great smoke ring, so moist and tender, we made sandwiches with coleslaw and spicy pickles. Did it in half the time of a brisket. I recommend tri tip cooked brisket style.
Have done this many times and it’s even better chopped! Makes a lot more sense than cooking a whole brisket for my small family. I work at home so I’ll do this on a weekday no problem.
It’s my understanding you need to wrap as tight as possible if don’t want to steam the bark. Of course that’s not exactly easy with paper, but I learned just a couple of weeks ago that spraying the paper down with water before you wrap with it helps tremendously. Got to try it yesterday on a couple of briskets and that’s what I’ll be doing from now on, because the bark was outstanding. Thanks for the video. Might have to try this.
I just did a tri-tip today kinda like a brisket, set the kettle to 250, took my IT to 140 then wrapped in foil, stuck it in a cooler and wrapped it with a towel and let it rest for 2 hours, sliced it about 1/8" thick and made amazing "steak" sandwiches with it, wife loved it
I plan on cooking a tri tip like a brisket this weekend. Scouring RUclips to get ideas. There are lots of videos but you really explain things so good. Also much respect in regards to purchasing from small business instead of getting it for free. The end result looks so tasty. Can't wait to try this! Thanks for the cool video Ry, just subscribed. Oh yeah I'm definitely using mesquite for the smoking process.
I've done a few of these at this point and I will say that the key to making a good brisket-style tri tip is low temp. Run it at 200-225, wrap at 170-180 and it will cook long enough to form a truly brisket-style bark, and absorb just the right amount of smoky flavor. You can bump the temp up after you wrap to finish the cook a little quicker.
As good as that looks I can't cook it like that. I love your recipe for stuffing it with mushrooms, onions, and garlic and smoking it to medium rare. I feel that is the way to enjoy a tri-tip.
Wow! Sorry, I just stumbled onto this video….. great idea, because often cooking a whole brisket is just way too much time, and way too much meat! Thank you sir!
I am from the midwest and never had trip until a couple of years ago, so I have no history with it like pitmasters on the west coast. I have done it both medium rare and brisket style and I enjoy both. It all comes down to personal taste, of course, but it's a great cut either way.
Nice job RY. I never got this video notification. I was really happy with my brisket style tri tip too. I'm with you on feeling kinda weird cooking a tri tip to those high temps but it worked. Try a Wagyu tri tip next time. Cattleman's Grill makes a California tri tip rub that I bet you'd like. 👍
Great looking sandwich Ry! Another topping to take this in another direction, Tomato, pepper, garlic relish reduction. I took if from Ramsay Ultimate Steak Sandwich and added it to some bbq a few weeks ago. It was incredible creating a twist from the traditional bbq. Another great video, have a good week.
I told you!!!!! After Smokin' Joe's Pit BBQ did his I had to try it, Sent you the Pics on messenger. As always Ry, GREAT VIDEO. I blame you for my unknown love for TriTip. Great smoke ring and everything.
That's one scrumptious looking Tri Tip cooked like a Brisket Sandwich. Simple Sandwich but I'm sure it was packed with flavor. Great content as always my friend. Take care. Cheers!
I’m surprised you haven’t done it that way before. While I still like the usual reverse sear as my favorite way to do tri tip, I’ve done it in countless ways. One thing I want to try if I get a meat grinder is hamburger, and actually also sausage. Excellent smoke ring and the sandwich looks perfect.
That rub and sauce looks great. I ordered some immediately after watching. As always, I greatly appreciate your experimentation and detailed information👍
Hi Ry! Love your vids, and looking forward to this one! I was wondering if you wouldn't mind doing a tutorial on dialing in a Slow n Sear for a low and slow smoke. I just got one, after doing dozens of smokes without one, and have had a heck of a time getting it dialed in. I've read the instructions a dozen times, looked at other videos, etc., but it's always all over the place, regardless of weather and so on. Thanks for your consideration!
I've been eyeing that exact rub and BBQ sauce, I have a couple of his products already. Think I may have to order some! Hopefully it's back in stock. Good cook!
Looks great. I have to agree with the horseradish comment. Color is excelent. Also the size is a great alternative vs brisket. Keep it up my friend, you have many viewers and listeners.
I just ordered some of that rub!! Looks really good, Ry! I like the whole night before with the rub idea. Just did some ribs that way a couple weeks ago. St. Louis cut and they were delicious!
So it can be done, and the results pretty good. The real question is would you spend your time doing tri-tip like this again? Great video! I am tempted, but.
Would you be able to confirm if you had to add more charcoal through this process? Prior to unwrapping from the butcher paper the coals caught my attention.
I’ve never smoke a brisket and was going to give it a shot. I picked up a small 3lb brisket flat, how long should I smoke it to make it perfect. I know 3 lbs is small but there is only two of us.
It's not about time, it's about tenderness. The same principals that apply to a large brisket apply to a small flat, though there is more chance to dry out so I like to usually wrap earlier, before it even reaches the stall.
Hi Ry, I’m sure you’ve answered a bunch but why do you put the meat on apparently right out of the fridge(saw it was at 35 internal) I’ve always been told to let the meat rest on the counter for a bit.
Smoke at it at 250 with spg for 4 hours then 1 hour wrapped in foil with a bit of water and Tampico juice then 30 minutes with foil top open and it will pass the finger bend test like brisket.
interesting you can cook 135 to 202F on a piece of meat that is typically not too fatty (not like brisket point) and still end up with similar moist tender results...guessing the wrapping/braising is a factor?
@@CookingWithRy lol definitely. i got lucky and found a nice prime tri tip with lots of marbling yesterday at costco and debating your traditional method or brisket method all day long haha.
hey ry why is it no matter what it never seems i can taste my rub i can let it soak it in for 24 horus and i still cant taste it its always dissapointing any tips?
Got a Tri tip in the freezer, gonna have to give this a try. Like you I’ve watched other people do it, but you made some valid points why it’s a good choice when not wanting to smoke an entire brisket. Flavors and textures are very similar. Great video Ry!
Yeah I was surprised how much I liked it for some good BBQ beef sandwiches :)
I got nervous on this one when I saw the title but wow, that turned out great. Great video, Ryne.
There were nerves here, too :)
You have the best tutorial recipes on anything...I've seen thousands of Tube videos, many are awesome...but when I need a common sense, non fail cook with what I have.....your at the top of my list.
I think you'd get even better results with the fat cap on there.
I do this all the time. I cooked 6 tritip like a brisket for Christmas they turn out great. I like to take a disposable tin and put butter, garlic cloves, and Worcestershire sauce and smoke it so that when it’s time to wrap the tritip I pour this over it.
Yup. That's how I make mine. A lot of people are shocked this works, but it does; amazingly well.
your top notch for supporting the small business like that.
Gonna weigh in here. I did two tri tips last weekend. Rubbed down with mustard, added kosher salt and fresh ground pepper. Low and slow between 220-235f until I hit 160 IT, wrapped in butcher paper, pumped up heat to 250-260f until IT hit 200f. Let them rest for 30. Great smoke ring, so moist and tender, we made sandwiches with coleslaw and spicy pickles. Did it in half the time of a brisket. I recommend tri tip cooked brisket style.
Have done this many times and it’s even better chopped! Makes a lot more sense than cooking a whole brisket for my small family. I work at home so I’ll do this on a weekday no problem.
I just smoked a Tri Tip yesterday. It was Fantastic. Thank You So Much 😊 Ry Cheers 🍻 MickCotton BBQ
It’s my understanding you need to wrap as tight as possible if don’t want to steam the bark. Of course that’s not exactly easy with paper, but I learned just a couple of weeks ago that spraying the paper down with water before you wrap with it helps tremendously. Got to try it yesterday on a couple of briskets and that’s what I’ll be doing from now on, because the bark was outstanding. Thanks for the video. Might have to try this.
I just did a tri-tip today kinda like a brisket, set the kettle to 250, took my IT to 140 then wrapped in foil, stuck it in a cooler and wrapped it with a towel and let it rest for 2 hours, sliced it about 1/8" thick and made amazing "steak" sandwiches with it, wife loved it
I do this almost all the time now because of how much my wife loves it. So easy and TENDER.
I plan on cooking a tri tip like a brisket this weekend. Scouring RUclips to get ideas. There are lots of videos but you really explain things so good. Also much respect in regards to purchasing from small business instead of getting it for free. The end result looks so tasty. Can't wait to try this! Thanks for the cool video Ry, just subscribed. Oh yeah I'm definitely using mesquite for the smoking process.
I've done a few of these at this point and I will say that the key to making a good brisket-style tri tip is low temp. Run it at 200-225, wrap at 170-180 and it will cook long enough to form a truly brisket-style bark, and absorb just the right amount of smoky flavor. You can bump the temp up after you wrap to finish the cook a little quicker.
I always try to support small local businesses first. I appreciate that you did that with the maker of the rub.
I've seen a couple people try this method and I have been scared/nervous to watch. I am so thankful your tri tip turned out the way it did. Cheers!
you are national treasure sir. best cooking channel period. thanks for all you do.
Thank you for the kind words 😊
This is the best way to cook a tri tip I think.
Love your videos man! Great tips and commentary. Nothing too extra! Gonna smoke this tri tip tomorrow and see how it comes out. Thanks Ry!
Great looking trisket Ry! I've never done one myself. On my list though.
As good as that looks I can't cook it like that. I love your recipe for stuffing it with mushrooms, onions, and garlic and smoking it to medium rare. I feel that is the way to enjoy a tri-tip.
Wow! Sorry, I just stumbled onto this video….. great idea, because often cooking a whole brisket is just way too much time, and way too much meat! Thank you sir!
Love tri-tip and is one of my favorite things to cook. That looked delicious!
I've never seen this done! Buying a tri tip and doing it this weekend! Glad you liked the products bud, another great video!
I am from the midwest and never had trip until a couple of years ago, so I have no history with it like pitmasters on the west coast. I have done it both medium rare and brisket style and I enjoy both. It all comes down to personal taste, of course, but it's a great cut either way.
I was debating using butchers paper or foil. After watching this, you helped me decide. Foil. Great video man. Thank you
Nice job RY. I never got this video notification. I was really happy with my brisket style tri tip too. I'm with you on feeling kinda weird cooking a tri tip to those high temps but it worked. Try a Wagyu tri tip next time. Cattleman's Grill makes a California tri tip rub that I bet you'd like. 👍
Yeah that extra marbling would be amazing!
Great looking sandwich Ry! Another topping to take this in another direction, Tomato, pepper, garlic relish reduction. I took if from Ramsay Ultimate Steak Sandwich and added it to some bbq a few weeks ago. It was incredible creating a twist from the traditional bbq. Another great video, have a good week.
I told you!!!!! After Smokin' Joe's Pit BBQ did his I had to try it, Sent you the Pics on messenger. As always Ry, GREAT VIDEO. I blame you for my unknown love for TriTip. Great smoke ring and everything.
I love Tri-Tip. We are trying to get the black gloves. Thank you. How are you? Hope all is well. I did my tri-tip like a brisket. Great job.
That's one scrumptious looking Tri Tip cooked like a Brisket Sandwich. Simple Sandwich but I'm sure it was packed with flavor. Great content as always my friend. Take care. Cheers!
That looked really tasty!!! Never had tri-tip before. Will have to get some now!!! 10/10 again Rye
I'm happy I got you back 😌. Your notification came in today. Poor man's brisket, done it, love it!
Nice! Glad it's working for you :)
I’m surprised you haven’t done it that way before. While I still like the usual reverse sear as my favorite way to do tri tip, I’ve done it in countless ways. One thing I want to try if I get a meat grinder is hamburger, and actually also sausage. Excellent smoke ring and the sandwich looks perfect.
That rub and sauce looks great. I ordered some immediately after watching. As always, I greatly appreciate your experimentation and detailed information👍
Hi Ry! Love your vids, and looking forward to this one! I was wondering if you wouldn't mind doing a tutorial on dialing in a Slow n Sear for a low and slow smoke. I just got one, after doing dozens of smokes without one, and have had a heck of a time getting it dialed in. I've read the instructions a dozen times, looked at other videos, etc., but it's always all over the place, regardless of weather and so on. Thanks for your consideration!
I've been eyeing that exact rub and BBQ sauce, I have a couple of his products already. Think I may have to order some! Hopefully it's back in stock. Good cook!
Look great giving this a try
You made that tri-tip perfectly. My mouth is watering. Cheers, Ry!
Thanks for this tips I am going to cook 👨🍳 like this
God bless you and your family
Looks great. I have to agree with the horseradish comment. Color is excelent. Also the size is a great alternative vs brisket. Keep it up my friend, you have many viewers and listeners.
Ry, How about a Horseradish type sauce on that. Yummy. That looked awesome!
After seeing Hey Grill Hey and yourself try this, I've got to give it a shake.
Great point on tri-tip videos!
TriTip is just awesome. Great video here.
Enjoyed this video! Keep them coming!
Wow just now. I could smell that BBQ Smoke. Absolutely Amazing 👍❤️😊✅
You never fail us Ry. Great video and delicious looking cut.
That made for a great looking sandwich. Nice job 👍🏻
I just ordered some of that rub!! Looks really good, Ry! I like the whole night before with the rub idea. Just did some ribs that way a couple weeks ago. St. Louis cut and they were delicious!
What charcoal are you using here? Sorry if I missed it. Thanks!
Just regular Kingsford.
You will have more moisture if you left the fat cap on the meat. You can always cut off the fat later if you want.
Why doesn’t my boy have several million subs. I love this dude. Hey ry!!! Love u bro!!!
Excellent video! Can this technique be used with other leaner cuts like sirloin and round?
If it’s more lean than a Tri Tip it has more of a chance to be dry. But it might be worth an experiment 😊
Looks great bro. Hopefully you won't have the trolls that I had on the video I did. I enjoyed cooking it like a try tip.
As long as it tastes great, I'm happy :)
looks good again Ry, like picanha i think tri tip is easier to make than picanha but that's my opinion. nice video thank you
Ry that looks sooo good! I’d eat it as it is but as a first experiment what would you do differently next time? Great cook my friend!
I think I would use foil to see any difference :)
So it can be done, and the results pretty good. The real question is would you spend your time doing tri-tip like this again? Great video! I am tempted, but.
For something like sandwiches, I would :)
Hey might try it on my Yoder.
Would you be able to confirm if you had to add more charcoal through this process? Prior to unwrapping from the butcher paper the coals caught my attention.
No, with the Slow n Sear there’s no need to add fuel before 7 hours.
Nice video! I think if I did it I’d probably keep the fat cap scorched it and wrapped it up. Nonetheless great video !
Smoke ring , beauty ring 😄. Looks delicious!
Looks like some good eating right the there! I'm gonna have to try that one day myself
Why is the temp probe on the grill so important? The Weber has temp on the lid. Thanks for the videos I’ve learned a lot
Lid thermometers are generally off by a bit compared to the temp at grate level where the food is 😊
I’ve never smoke a brisket and was going to give it a shot. I picked up a small 3lb brisket flat, how long should I smoke it to make it perfect. I know 3 lbs is small but there is only two of us.
It's not about time, it's about tenderness. The same principals that apply to a large brisket apply to a small flat, though there is more chance to dry out so I like to usually wrap earlier, before it even reaches the stall.
Awesome video!! I love this method 👍🔥
Very nice meal Chef!
looks amazing !...some of that sauce...,,,maybe a little horseradish...boom !
Yes!
Smoked one once before too. and I too have a hard time going past medium rare for a tri-tip.. its almost like you are committing some sort of sin.
Can’t wait to watch this!
Awesome video...looks delicious Ry!
How often do you use your Oklahoma Joe's Highland these days? Really thinking about picking one up.
I don’t have it anymore. I gave it to a buddy when I hit the Lone Star Grillz offset.
You did it! I would have caved at 120F
Hi Ry, I’m sure you’ve answered a bunch but why do you put the meat on apparently right out of the fridge(saw it was at 35 internal) I’ve always been told to let the meat rest on the counter for a bit.
Just personal preference. I never noticed any appreciable difference doing it the other way.
@@CookingWithRy thanks Ry! The Trisket looked great.
Ry what do you use to edit your videos??
Adobe Premiere Pro :)
You the man Ry
great video Ry
Looks good, RY
Hi Ry do you think the tri tip is a Picaña? Congrats from Guadalajara Mexico
Hi! No, Tri Tip is different from picanha. But picanha is so good 👍
Looks good
Smoke at it at 250 with spg for 4 hours then 1 hour wrapped in foil with a bit of water and Tampico juice then 30 minutes with foil top open and it will pass the finger bend test like brisket.
Looks pretty DRY! I will cook mine to the proper temp 130
As I mentioned, it's definitely drier than a regular Tri Tip cooked to 130, but it wasn't dry for eating purposes, especially when used like I did.
Unfortunately I have cooked tri-tip past med rare, many times. Then I got an instant read thermometer 🤒
That glorious sauce glisten~
🙌🙌
That looked killer Ry! Wow
Thanks!
You're the man, Ry!!
AWESOME!
interesting you can cook 135 to 202F on a piece of meat that is typically not too fatty (not like brisket point) and still end up with similar moist tender results...guessing the wrapping/braising is a factor?
For Tri Tip it’s a pretty weird feeling cooking it that long 😊
@@CookingWithRy lol definitely. i got lucky and found a nice prime tri tip with lots of marbling yesterday at costco and debating your traditional method or brisket method all day long haha.
Doing 2 today low n slow. People really sleep on this. Only thing is you really want to use waygu.
hey ry why is it no matter what it never seems i can taste my rub i can let it soak it in for 24 horus and i still cant taste it its always dissapointing any tips?
I'm not sure. Every person is different in how they perceive tastes.
how long did you smoke it for
What grate do you have on the SnS?
That's a Malory M1 Cast Iron Grate.
Would the tri tip be more juicy if you had injected it?
That never hurts 👍
What would be a good tip to make it more juicy??
On Tri Tip cooked like this, maybe an earlier wrap.
@@CookingWithRy at what temp do you recommend we wrap it?
@@Blackhawk556. I would try around 140.
Great video... But you were not sold on this process. Just not the right cut to cook it like a brisket... Love your videos.....
If you're doing it like a brisket why would you remove fat cap?
The fat on the Tri Tip that I removed is different than the good kind on a brisket. It doesn't really render.
YUM YUM YUM!!!!
What about trying a pastrami tri-tip?!
I've done it and it turns out well. So if you don't wanna do an entire brisket then that is a good and tasty alternative.
Delicious!
How about some smoked cheese?