Re: Brisket
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Switchblade</div><div class="ubbcode-body">NOOOOOO! Tri Tip should only be cooked over a hot searing flame to at most medium rare! To do otherwise is criminal! Of course a failry slower cook over a pit with good wood is nice, but to cook that cut to well done in a smoker is a pure crime!
We get it here once in a while, and when we see it we usually buy the lot. Tri Tip is without a doubt the best cut ever. The flavor kicks ass on ribeye, loin, flat iron, and filet. If we cook 2 - 3 pounds for dinner here, it rarely sees the leftover plate in the fridge. My kids KILL IT! </div></div>
LOL,
Easy turbo... Never well done. I smoke it at about 225 or so for about 2 1/2 hours, depending on outside temps. Comes out with a nice smoked flavor and ends up just a tad over medium rare. And combined with my coffee/chocolate rub, well the better half and I will typically kill the entire thing along with a good California Cab or Zin. All we need is beast and wine, LOL!
Around here, when I can get it, the tri tips are about 2 pounds. Not like back in Kali were they started at 2 1/2 lbs, but what the heck, at least we can get them sometimes.
ET
