Tri Tip smoked like a brisket

hey guys it's matt pittman of meat church today's recipe is something that i've been seeing on social media i was skeptical of but i thought you know what i want to try it for myself so let's smoke a tri-tip like a brisket [Music] so why in the world would i want to do this in the first place i've been seeing tri-tip smoke like a brisket on social media and there's mixed reviews and people will do this and people will chime in and be like what shouldn't do that wasting your time there's only one way to find out so this past weekend i got myself a tri-tip at h-e-b here in waukesha this is a prime tri-tip it was like 33 bucks and i smoked this one tri-tip on my 529 gallon offset smoker to go as traditional texas as possible with post oak and mrs meat church gave me what was probably only the third compliment ever on my food so i knew it was good she even reheated it as leftovers later i was pleasantly surprised but there's some nuances with it so like i said we're going to do a video on it so let's get going here so like i said on the one i cooked this weekend this is the same thing this is a tri-tip i picked up here at h-e-b it's like eight bucks a pound it's prime it's got a lot of a lot of extra fat on it that needs to come off so i'm going to go ahead and get to trimming so again we're treating this like a brisket i'm only going to trim off this extra fat this silver skin and i am going to take the fat cap off the back because that's the nasty fat that you don't want to eat anyway which is going to leave us a pretty lean piece of meat but you need this like just like on a brisket this like hard excess fat i'm going to go ahead and take it off of there so i'm taking a boning knife this is the meat church boning knife it's just nice sharp flexible knife anything extra peel it off anything that hangs off your meat is not going to cook right it's going to burn off in the cook process and you want to get rid of all this silver skin right here wouldn't be the worst thing in the world if you left it unlike on venison where you've got to take it off but i want to go ahead and get it off here really sharp knife helps that [Music] we've got the tri-tip trimmed i want to show you something here in its raw stage the grain runs two different directions in a tri-tip this direction and then this direction so after it's cooked it's more difficult to see you'll want to take your knife and cut right across here and always cut against the grain but let's season this now again very traditional brisket for us let's just season it with our holy cow which is salt pepper garlic season it with whatever you want but if we're doing this like a brisket i'm going to use our brisket rub i'm going to flip it over to the other side now i would normally let this adhere for at least 15 minutes or so we're making a video so i'm gonna go ahead and just put it right on not a ton of fat in this right just the inner muscular fat so we're putting it on our mill scale 94 gallon offset we're running 250 degrees with post oak as you can see i'm gonna get a glove and i've got another one that's been cooking here for three hours so that i don't make you wait around for three hours for this entire video so this one's been smoking again 250 degrees with post oak let's take a look at that look at that beautiful color already looks great mahogany it's building some bark um this is probably in the 160s yeah 164 with my thermapen here in the thick part so we're going to go ahead and wrap it so here was my thought when you go to wrap a brisket in texas i normally wrap an unwaxed butcher paper a lot of people use aluminum foil particularly in competitions so keeping in mind that there's not a lot of fat on this like with a brisket you would have a quarter inch fat across the brisket since we removed everything the only fat in this is the inner muscular fat and so it could be difficult to keep it moist and not dry it out so i'm going to wrap and foil today so i've got two pieces of heavy duty foil that i get at costco and i'm actually going to add something to the wrap the first time i did this i wrapped just like this i want to add a little fat into it so i'm going to put some butter in the wrap this is going to be my fat that i bring in butter is very common in competitions if you didn't want to use butter then you could use you know a broth any kind of liquid that you want just to give yourself a little more moisture and we're going to go back in with this same temperature 250 and we're simply going to continue to cook this until it's probed tender just like on our briskets which if you remember is usually about 203 degrees internal temperature so there it goes we're going to let it roll and we're going to check back in on it here in just a little bit okay guys it's been a couple hours in the foil and i'm just gonna i'm gonna tempt this just right through the foil oh yeah like 205 degrees the most important thing it felt tender it's not so much about the number so let's take a look here yep that looks good we want to preserve all this juice so i'm going to give you a little tip here that bark is a little wet so i'm gonna put that back on and let that bark firm up for about 10 minutes sperm that bark back up and while that's going i'm gonna pour this butter and just all the jew and stuff that was in that package we're gonna put that over here in a pan uh to preserve that because that'll help us when we go to slice if we need some moisture all right so give me 10 minutes and we'll bring this baby out it's been 10 minutes trying to just get that bark back because it was a little bit wet looks really good actually i'm gonna throw this in let this stay warm let the juice stay warm so you can see great bark just like a brisket we need to let this rest you know probably 45 minutes or so i'm gonna leave it out here in the outdoor kitchen i'm gonna tint it with foil you might get away with 30 minutes but you want to allow that moisture to redistribute throughout that piece of meat just like the brisket so we're going to let this sit for a bit and we're going to come back and it's going to be time to try it let's try tips rested nothing left to do but to eat it all right let's just get right in here look at that great smoke ring off the middle scale 94 gallon offset looks like a brisket let's see look at that bends like a brisket smells like a brisket pops like a brisket tastes like a brisket remember we got that jew here if you need a dipping sauce or want to pour over it you know to fight it being a little bit dry but i'm telling you shockingly pretty good i was a naysayer this experiment made a believer out of me which is why i made the video so hey if you want to make a tri-tip the traditional way go back on our channel uh we dropped a video on how to you know grill a tri-tip we got lots of brisket videos but man i think you ought to give that a shot normally cooked uh to 135 degrees and we took it 70 degrees higher today and turned out pretty dang good so i'm proud of it but if you like this video please like and subscribe share this out tell your friends about us and we'll see you all next week [Music]

Channel: Meat Church BBQ

Views: 102,419

Rating: 4.9694915 out of 5

Keywords: how to smoke a tri tip like a brisket, tri tip smoked like a brisket, tri tip, tri-tip, chimichurri, argentina bbq, smoked tri tip, tri tip recipe, tri tip steak, tri tip recipes, reverse sear steak, reverse sear recipe, how to, how to cook, santa maria, how to cook steak, reverse sear, steak, meat church, matt pittman, traeger, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, Barbecue, Grilling

Id: lrBI9CCjPRc

Length: 8min 52sec (532 seconds)

Published: Wed Sep 22 2021