Posted: 8/2/2026 8:24:16 PM EDT
~3 lb CAB tri-tip. SPG rub, smoked at 250° to 165° internal, wrapped in butcher paper and finished at 300° to 195° internal, then rested down to 150° and sliced. Not as decadent as the wagyu ones I've done, but still moist and tender like a perfectly cooked brisket flat.   
|
|
Originally Posted By Hayashi_Killian: I've seen this new trend. Does tri-tip have the internal fat and connective tissue that brisket would to render it juicy and soft at that temperature? Most cuts of beef you cannot do this to, getting to that temp will turn them inedible. Fat yes, but no connective tissue. This is from a wagyu one I did a few years ago. 
|
Opportunity knocked but I was in the shower.
Joined:
Jun 2010
Posts:
27775
EE: 100% (140)
OK, USA
|
Originally Posted By Zakk_Wylde_470: Fat yes, but no connective tissue. This is from a wagyu one I did a few years ago. https://i.imgur.com/NwR5akj.jpeg Originally Posted By Zakk_Wylde_470: Originally Posted By Hayashi_Killian: I've seen this new trend. Does tri-tip have the internal fat and connective tissue that brisket would to render it juicy and soft at that temperature? Most cuts of beef you cannot do this to, getting to that temp will turn them inedible. Fat yes, but no connective tissue. This is from a wagyu one I did a few years ago. https://i.imgur.com/NwR5akj.jpeg Wow! |
Proud supporter of Team Ranstad
Tennessee Squire and Maker's Mark Ambassador
"Every time a Garand ejects its clip an angel gets its wings." RIP, I-M-A-WMD
Tennessee Squire and Maker's Mark Ambassador
"Every time a Garand ejects its clip an angel gets its wings." RIP, I-M-A-WMD
|
Originally Posted By Zakk_Wylde_470: Fat yes, but no connective tissue. This is from a wagyu one I did a few years ago. Interesting. Any particular reason why you got it so warm on the inside? That's usually to render connective tissue down, but wouldn't that just dry it out? |
|
Originally Posted By Hayashi_Killian: Interesting. Any particular reason why you got it so warm on the inside? That's usually to render connective tissue down, but wouldn't that just dry it out? Originally Posted By Hayashi_Killian: Originally Posted By Zakk_Wylde_470: Fat yes, but no connective tissue. This is from a wagyu one I did a few years ago. Interesting. Any particular reason why you got it so warm on the inside? That's usually to render connective tissue down, but wouldn't that just dry it out? I'm not crazy about tri-tip cooked the "right" way. I'd rather just have a steak or slab of prime rib or even a pichana. Cooking it like this is no different than cooking any other meat to probe-tender, get all the good stuff rendered down (just marbled fat in the case of a tri-tip) and it'll be delicious. |
|
A trisket, a traskit, A green and yellow basket I wrote a letter to my friend And on the way I dropped it, I dropped it, I dropped it, And on the way I dropped it. A little boy he picked it up And put it in his pocket. |
ProTip: Never pick a fight with a tree planter. He swings a hoedad for 9 hours a day, carries 30-40 pounds of seedlings on his back, and has 12-14 friends just like him hiding out on the other side of the junk butt pile. They will fuck your shit up.
