The Texas BBQ Forum

I didn’t even know what it was until a couple weeks ago.
Tritip smoked like brisket, only much less time.

Seasoned with Montreal and onto the Weber 26 at 250-275 for a couple hours.



This is about 155* and heading into a foil pan with a bit of liquid. Increased heat to 300.



Took it out at 198*. About 3.5 hours total.



Rested 30 minutes and separated at the grain change.



Pretty tasty stuff, and I will be doing this again.

WOW, looks delicious - - - I'm gonna try that cut fo sho

I’ve never seen it before but looks good. I tried a smaller cut yesterday too

Beautiful. Wish we had them here.

When I google Trisket around this area I'm always getting "Tri Tip" for an answer

It is a tritip. Trisket was a play on words.

GTR wrote:It is a tritip. Trisket was a play on words.

HAW HAW HAW HAW HEE HEE HEE
so was "DAT"

GTR wrote:It is a tritip. Trisket was a play on words.

I thought this was about crackers.

I thought their was a poem/song? about it ??
"A Trisket a Trasket" ??????

you did a great job on that tri tip.
I am seeing them more and more as of lately, in the meat department at the store.
Like others have said, it mostly just the two of us so the cooking needs have changed to meet the needs, and most of all the economics..

Gorgeous!

OldUsedParts wrote:When I google Trisket around this area I'm always getting "Tri Tip" for an answer

A Trisket is a TriTip cooked like a Brisket. Good stuff especially if you have a squeamish audience.