Smoked Tri-Tip | Brisket Style Chopped Beef Sandwich

[@4TH.WALLBREAK]

Malcom & Tom are a blessing from above we are all better BBQ’ers/smokers cause of the two of you 🙏🏾

[@jdubb0113]

Facts!

[@viceverse11]

You know he gotta get a piece of that!

[@goinginforseconds3934]

Agreed! I would now throw Chud in there too!

[@4TH.WALLBREAK]

Malicious Pig BBQ I will have to check him out

[@67Dimebag]

Amen

[@kdstoffel7574]

I’ve been grilling tri-tips for 35 years and never once did it occur to me to do one like a brisket. I now have a plan for the weekend.

[@nategibbons172]

Harry Soo has a great video on this too.

[@guillermoparedes6450]

Did you try it?

[@k2vehlondon249]

And they say you can't teach an old dog new tricks. Hope you enjoyed it

[@brittanywendland8267]

Makes my heart happy to see tri-tip getting recognition and love. Some of my favorite memories growing up in California is bbq tri-tip sandwiches with bbq corn at a farmers market. One of the things I miss most about not living in CA anymore. Definetly harder to find tri-tip for a decent price here in New Mexico.

[@matthewmanning6195]

Tell me more about the corn... was it grilled? Made into a salsa? Looking to make tri tip this weekend and I miss it from CA too.

[@brittanywendland8267]

@@matthewmanning6195 It was usually just grilled. You can either leave it simple with salt and pepper or turn it into Mexican street corn. Though charring corn for salsa is also delicious.

[@matthewmanning6195]

Brittany Wendland thanks! I like finding local flavors 👌🏼

[@jared5021]

I have been slow cooking chuck roasts lately. I get the butcher to cut them 2 inches thick and cook them like I would a brisket. They turn out great and cook faster than some of the larger roasts.

[@andrewparson9832]

The best thing about tri-tip is, that it is a incredibly versatile cut of meat. There are so many different ways to cook it. On the Grill. smoked, oven roasted, in the crock pot....yeah the crock pot!! My family has been coking tri-tip for almost 70 years, you learn to cook it a lot of different ways.

[@sergiorodriguezballestero714]

Thank you for this recipe.! I'd just did it last sunday and my wife and kids went in a Tri tip frenzy almost inmediatley..!!! Also used those two rubs and it was insane. Definetly the best recipe of this kind I ever make... It was flavour heaven..!!!

[@Jay_Ayo]

16:51 “ i see tacos in our future”. That should be on aT-Shirt.

[@thedeadpoetspen]

Take my money!

[@Schedule1ne315]

I did two the other day. One was traditional, cooked to 140-145 with a reverse sear. The other was like a brisket, cooked to 203. The brisket method was just as juicy but more tender as the intramuscular fat rendered more.

[@MikePelfrey-sd5lb]

Which Tri Tip did you prefer?

[@Schedule1ne315]

@@MikePelfrey-sd5lb the well done

[@BeardedGuitar]

I was born and raised in Cali and I've never seen Tri-Tip done this way...I was always taught that it's a dry cut of meat and that anything above 140 or so and you are just going to dry it out...I've only ever really either grilled them or reverse seared them. I am definitely going to try this method, it looks amazing!! Thanks!!

[@allthingsbbq]

Thanks for watching!

[@soneares9172]

In Cali, tri-tip is everywhere. You can do a lot with it - BBQ low and slow, grill as a steak, stew chili, sandwiches, kabobs. For grilling as a steak, make sure you slice it correctly. The grains run three different ways and most people get this wrong and end up with "tough" meat.

[@kyleneubauer2152]

Every time he smokes something I'm sold. I'm gonna smoke 3 three tomorrow! Nice job ATBBQ and Chef Tom!

[@1234machon]

Love the crispy quality of the video and the no back ground music

[@dada1952]

I did one yesterday on my Weber kettle with half a snake of charcoal and wood hunks on one side of the kettle. I didn't use any injection but it came out perfectly juicy. I couldn't get my heat below 275 but it cooked fine anyway. I had it on for about 4.5 hrs. Killer Tri Tip.

[@dr.chrisfragiskatos8341]

One of the best videos Ive seen in a while, thank you.

[@kevinradecki9615]

I made this last night. It was amazing and I shared the recipe with several friends. I also told them about this amazing KZbin site. Keep the recipes coming.

[@lovesoutdoors6261]

Since watching your channel and one other charcoal has become another utility bill around my house.

[@judge53175]

This right here!..Smoked on traeger!! Straight delicious. Uses spiceology's espresso rub ,meat church holy gospel...beef broth and BBQ sauce injection was nice!!

[@cxbra]

I started a small bbq business catering to my friends. My specialties are smoked spare ribs and they will hurt me for a pound of my tri-tip! Tri-tip is 10 million times better than brisket to me, similar beef flavor but a fraction of the cook time and still extremely tender when cut against the grain. Tri-tip is my shiiii!!!

[@sappito0410]

I just wanted to say that I’ve enjoyed all of your videos and learned from all of them also. Many thanks to all of you for teaching and making us better BBQers.

[@allthingsbbq]

Thanks! Glad you are enjoying the content.

[@egatx]

I started smoking tritips first brisket style because they’re a lot more forgiving and easier from a smoking/time standpoint, then I eventually graduated up to briskets on my offset, watching this inspired me to smoke a couple of tritips brisket style today, and gonna have some chopped beef “sammich’s”, good stuff man 🔥👌🏼

[@camblinmartin3226]

Been doing it this way for years! I always get told "that's not how ya do a tri tip". Well don't knock it till ya try it. Great job Tom 👍🏻

[@PBBoogie99]

Chef Tom = Certified Gangster

[@drcheyenne]

Thank you. There's many ways to cook that fatty chunk, and after gladly following your steps, man. I used the ol pk360, post oak with some b&b lumps I am telling you and everyone, do this dance with your next tri tip! My pops has been eating tri tip since he was a kid in santa maria riding hot rods and bbqin on the beach and this opened his mind. Makin another one tomorrow, after church of course. The leftovers will make you smile, heat up a pan with a little ghee to crisp it up and put it on anything. Cheers

[@yubear420]

4:29 "If you pump and keep pumpin and it starts to come back out, means it's time to move on." Okay. So, never take responsibility. Got it!

[@Jay_Ayo]

Hubert 😂 😂. That’s what she said.

[@danieltanksley9156]

I made this yesterday. I used my seasoning, but this process. I could eat this every day. Wow.

[@nickmoriarty405]

Thanks for these awesome videos. That pulled pork video is my favorite. Thank you and happy thanksgiving.

[@xgiLb]

Chef Tom is KILLING it!

[@freeindeed5393]

I have cooked tri-tips to medium rare for years. I had a nice piece low and slow in my smoker and I got waylaid and it cooked longer than it should have…and it was comparable to some of the best brisket I have ever cooked! I will never do tri-tip any other way! This video was top notch! Thanks bro!

[@allthingsbbq]

Thanks for watching!

[@urrdde]

Made this over the weekend for a small party and it was a great success!! Gone in a hour!

[@allthingsbbq]

Love to hear that!

[@sassounhagopian4144]

Dude, this had my mouth watering through the entire video!!!

[@nicholasmedovich8691]

Hey Tom. The deckle above the point for the brisket is most used for chopped beef. I use a East Texas rub (SP& Brown Sugar), almond wood ONLY. 265 degrees for 4 1/2 hours of smoke and 30 minutes resting.

[@man_of_many_pants]

I've been given a ton of great ideas from this channel, love chef tom but I'll say I will miss chef britt for the moment. Thanks atbbq

[@thedrew2584]

Dang! That looks bomb! Going to be my next tri tip. Thanks for these videos. 👍

[@allthingsbbq]

You are very perceptive, I will promise, this result was excellent! Thanks for watching!

[@davidm8997]

I did this Tri Tip cooking method on the BGE last weekend and it was fantastic. Next time, will make these sandwiches...thanks.

[@ivse9696]

I'm speechless again what Chef Tom has conjured up here. Everything, down to the smallest detail, is brilliant 👍👍👍

[@jeffpittman4185]

OMG, I'm sharing this with all my friends. My new favorite Recipe since tri tip is a staple around here. Thanks Chef Tom, you're awesome.

[@ctFlyman]

How could anyone post a thumbs down on this? This sounds like an addition to the “favorites list”

[@johntoves9015]

I kinda want a tour of Chef Tom's knives. He's got some of the best toys.

[@chriscoffelt3797]

I bought everything I needed from Allthingsbbq + a hat for this cook and did it last night. It was dead on! Very delicious and everyone loved it. I did notice considerable shrinkage in my trip tip, next time I think I will look for a larger one. Delicious and thank you for the video.

[@jthiemeyer]

excited to see you do more with tri tip. One of my favorite cuts!!

[@mikegrayjr6527]

Thus is so good ..... I cook mines like a brisket it's so tender and delicious 😋

[@ItsRyanTurley]

Awesome smoke brother! Crushed it Tom 👊🏼🔥💨

[@esmith1225]

Chopped tri tip tacos are required now. Thanks!! Great video as always.

[@leeg45691]

Omg man I so can't right now! This looks amazing and I'm definitely trying this!

[@mllm1]

Great recipe! Thanks 😊

[@daviddifederico4395]

What a great dish!!! 🤩👍🏼 Mouthwatering awesome!!!

[@terribethreed8464]

Albertsons use to have bbq'd tri tips outside from the big bbq they had outside & they were amazing. I miss them.

[@ear916]

super great! you have helped me be inspired with every video.! i am enjoying doing these recipies at home! Keep it up!

[@dallascowboyfanforlife7402]

Bro you are the best!!!! If you could one day do a loaded baked potato with smoked brisket I think that would be lit. 🔥 💯

[@Forevertrue]

Another good Cook. My Walmart does not have tri-tip So I will have to imagine. But thanks Chef Tom excellent Techniques to be applied to a mirade of meats. Thanks Again.

[@GS-vm8gb]

Great cook Chef Tom-always a great job.Let’s add Smokin Joe’s Pitt BBQ to the list all three are a great inspiration to the bbq world.

[@lsb63ss42]

Kick Ass Video, Nice Work🔥🍺

[@allthingsbbq]

Thanks for watching!

[@troygreen9321]

Another great show

[@Shazziecooking]

Another out of the ball park idea! Love my yoder ys640 for without which I may never have found this channel! 🤗

[@c7adventures376]

Nice job. Looks good. Thats a lot of seasoning work. I got a dry rub that is all you need. Some day it will be the dryrub of choice for many. Right now its more of a secret and only a few people get to enjoy it for the time being. Hopefully it will grow fast someday.

[@holysmokescharles]

Looks amazing! Trying this tomorrow!

[@vmedina138]

Huge fan! Could you guys do a video on how to properly clean grills/smokers?

[@robingadd1216]

Fantastic video - thank you for sharing - you are a legend :).

[@smokinjoes9383]

I’ve smoked a couple tri-tips before and I totally agree not just one of my favorite roasts to cook/reverse sear action but low & slow smoked is hard to bet too. I’m gonna try the favor profile you shared in the video had my mouth watering. Thanks again -Joe

[@davidbutler407]

Thanks. Looks AWESOME!

[@stevegreen245]

I was just wondering if I could treat a tri tip like a brisket. I was going to try. But now I know it works. Thanks

[@SmokinJoesPitBBQ]

Nice job Chef Tom! I did this a few months ago and it was savage!🤘

[@LanesBBQAustralia]

Great video, Tom! Love it

[@TheSgtPain]

Tried this last week. This is my new favorite beef recipe. I probably won’t buy another brisket again!

[@allthingsbbq]

The ATBBQ staff was amazed at the result. Everyone should give this a try. Thanks!

[@JeffreyGLutz]

We got tri-tip all the time in CA but now all I get are stares here in FL when I ask for it.

[@cavzzila5805]

I’m sorry allthingsbarbecue but I’ve lived in Santa Maria California Where tritip Bbq started. There is no better way than doing tritip over red Oak pit first of all tritip is too expensive to do this to not worth the result you could do chuck or brisket and still get the same result. Not trying to be negative I like your channel I just would hate telling people to do this to this cut of meat not worth the time and money but thanks for the videos and keep them coming!

[@ryankoehler3170]

That meat with just a dab of mustard and homemade cole slaw. Yummy. On a Hawaii sweet bun

[@dynamike5651]

The onion straws you made would be great on that!!

[@lsr1238]

I’ve always wondered if you could smoke a tri-tip like a brisket and get tender meat. Thanks for the info. I’m not a huge tri-tip fan the traditional way it’s cooked. But I love brisket. I’ll try this for sure.

[@morton6485]

If it reminds you of point meat, do you think you could do tri tip burnt ends? Love these videos. I’m on my way to Colorado in two weeks and I’ve mapped out my route to include stopping in Wichita to see the store. Keep up the great videos!

[@J3su5Sav32]

I think pretty much every bbq video I’ve watched with Chef Tom, I’ve heard the word “chipotle”! Just going to make a guess and say that is a Chef Tom favorite flavor 🤪

[@lx2nv]

all I can say is YUM

[@kyleaujay9482]

Hey tom great video! Definitely gonna do this! I was wandering if you could do a video on fair "style" Turkey legs,but with a good bbq flair! Thanks for your time!😁

[@Castingandcookingbbq]

Never thought of doing it that way. Will have to give it a try.

[@timothykuharich9967]

Great cook, shrimp po-boys this weekend and brisket style tri tip next. I’ll have to mix the rub up a bit I can’t get those that you use but I’m sure it will be good

[@governmentpion235]

@Timothy kuharich you can order all the seasonings, rubs and sauces from their website!!!

[@timothykuharich9967]

Government Pion yeah at a minimum $50 shipping to Alaska , no thanks I’ll. Are do with seasonings from “How to bbq right” $ 9 shipping

[@balk37]

Would you do the same process on the yodar?

[@FreeLifeMedia]

Ha! Tom uses the tri tip seasoning for everything but the tri tip 😂 I love it

[@aj27526]

Would there be any harm in prepping/injecting the night before if going on at 6am tomorrow? (Injecting, seasoning)

[@ajo5803]

I can’t find tri-tip with fat cap on what do you suggest?

[@dheijnemans]

Smoked Tritip Chili, best damn chili I ever made or had.

[@dtrust68]

thanks for this idea!

[@scottpaul8352]

275° for 1 hour an 45 mins and just rub on an offset smoker you will get medium rare perfection on how California makes a bomb tri tip steak

[@allthingsbbq]

Hey Scott, lots of Tri-Tip videos in our channel archives, check this one out! - kzbin.info/www/bejne/g2qvp6yqgb92pJY. Even the beans came from Cali. Thanks for watching!

[@YulRun]

Hey Tom, I was wondering what Smoker/BBQ you'd recommend as a general all-in-one for the home user? I currently own a Traeger Tailgater, and a Natural Gas Grill. The Traeger can't finish as it won't get hot enough and the Gas Grill won't smoke. I'm looking to replace both with a single solution if possible.

[@brendanmorales4504]

I'm excited about this. This looks awesome. Too bad I've got ribs and pork belly this weekend! Next time though... Tri tip. Prime.

[@jchapman1351]

I can’t get one in my area with a fat cap. I can get prime though. Will that work or dry out with this method?

[@92bagder]

using this every time I make tri tip now

[@oscarctamezjr4673]

Hello Chef Tom What knife is that your using?

[@michaelparsons541]

Man that looks good! I just did a pork butt yesterday, and then went to Costco to get some Chuck Roast for pulled beef sandwiches on Monday, but I'll have to give this a try after that.

[@joeymurray563]

MERCY. I’d eat a bunch of that Thanks Chef

[@LJ-gn2un]

Holy Try-tip that looks good!

[@charlesmashburn364]

Chef Tom, I've never noticed the smoke wafting from the grill in the area behind your head. If I didn't know better, I would think your cap is on fire. Kinda funny, but it doesn't distract from another great recipe.

[@YesItsMario]

Reversed seared and brisket style are the best 2 ways to cook Tri-Tip!

[@ethanrobs27]

Been smoking my tri tip the same exact way pretty much😂 of course my own injections and rub but it turns out amazing. Tri tip isn’t a well known cut but it is so good and super tender. Personally my favorite cut for roasts.

[@DiscoAlly00]

What do you put in your injection bro?

[@johndyer7526]

Rookie asking, why would you not inject after adding the dry rubs? Looks like all the handling made the injection flow out of the meats. I would rather inject the meat prior to putting it on the grill. Your thoughts? Thanks.

[@emmgeevideo]

Hey Tommy... The 160 temp is important because that’s where the “stall” occurs. You wrap at that point to get beyond the stall without over-crisping the bark while you get up to the 200-ish point.

[@rodeo11]

You don’t think Chef Tom knows all about the stall? 😂😂

[@emmgeevideo]

Rod Dahl Tommy (that’s what I’m told they call him at the store; I think “chef” is a little precious myself) no doubt knows all about it, but watch the video and see what he says. He said that there was nothing special about the temperature; “We’re going for color.” That’s only partly true. If you don’t know about the stall, you’ll get really concerned when your meat is in the smoker and it looks like nothing is changing. I think it’s worth mentioning - which he didn’t.

[@rodeo11]

emmgeevideo Your post was directed at “Tommy” explaining to him what the stall is....pretty condescending.

[@hughiegibson1716]

Quick Pickled red onion is great on a tritip sandwich

[@SycoPhan7]

I love to reverse sear a tri tip, get a good smoke on it and serve it sliced. This is a great idea though!

[@carlosr9325]

What temperature did you smoke it to?

[@allthingsbbq]

The internal temperature should reach 210 degrees Fahrenheit and have little resistance when probed. Once the bark is set, cook un-wrapped for 30-45 minutes. www.atbbq.com/thesauce/smoked-tri-tip/

[@drillsgtlangdon]

Using butchers paper instead of foil helps to continue forming the bark w/o the need to open the wrap and re-firing uncovered

[@robertm1692]

The foil wrap braises the meat better which is what he was after.

[@imancapers4530]

Thank you!

[@carycoblantz5720]

I made two of these today, Costco Prime tri tips without a fat cap and it worked beautifully! I was curious of one thing though if anyone knows... In the wrap they went up to 210 internally and when I unwrapped them into the boats for about 1/2 hour they went back to 190 IT. Is that normal??? They were perfect for slicing and cubing but not quite there for shredding which was perfect actually.

[@vitaliykavkaz5753]

I don’t think you can still taste the meat anymore, so much seasoning !!

[@mrastleysghost]

Yeah... Best tri-tip i've ever eaten was simple salt and pepper, slow roasted over coals next to a campfire