Did two of these a couple days ago. Cooked at 225 and them boys took a solid 4 hours to get past 150. Wrapped around 155 because the bark and color was great. Used butcher paper and some tallow from my last brisket and took them to 205. Sheeeeeeesh. Amazing. Tender. Ridiculous beefy flavor. Don't see myself reverse searing to 130 again...
@mikerouswell56852 жыл бұрын
Did you do your tritips on a pellet grill or an offset? Thanks!
@RambofromWarzone Жыл бұрын
@@mikerouswell5685 not sure what he used but I’ll be using a pellet grill tomorrow I’ll let you know the outcome 😂
@kale6467 Жыл бұрын
@@RambofromWarzone how was the outcome
@RambofromWarzone Жыл бұрын
@@kale6467 amazing!
@lokik2435 Жыл бұрын
so I do the same exact thing with my brisket. except the way i finish it off is after i pull at 205 i let it rest room temp back down to 180. then i put it in a cooler until internal temp is 145 or so. then it's ready to eat. has to do with the way the internal fibers break down. i wonder if i'd end up drying out trip or not, but i'll let you know after tonight.
@KeatonAdamsInAZ Жыл бұрын
Followed Matt's directions on a 3 lb Tri Tip, used Holy Cow for the seasoning, cooked on my Traeger 1300 and it came out tender and delicious. My family loved it. The friends we had over, one of them smokes meats and makes his own seasonings. He complemented the food, gave a thumbs up on the smoke ring, and said I "nailed it". Next up is to have a bigger group over so I can justify the cost and time to smoke an entire brisket. Thanks for the video and the help Matt!
@cameroneverhart64433 ай бұрын
Growing up in CA trip tip is everywhere and was loved at nearly all family gatherings. Now being in NC, it's incredibly hard to find but, when available, brings a lot of joy to my family and memories of our youth :) Will try this this weekend.
@roadrashr62 ай бұрын
Yup but they leave the fat on in Cali. I know my Mexican family side leaves a lot of that fat in as well.
@leespringer9288 Жыл бұрын
I've cooked this twice, both times turned out incredible. It literally is just like brisket, but you don't need to store a ton of leftovers. Awesome!
@terryhamilton9852 жыл бұрын
I just did two of them this way. I used my Weber EX6 SmokeFire. Turned out excellent. 7.5 hours total time. Set at 250. Used a couple seasonings including Holy Voodoo…excellent!
@daddyrooster882 жыл бұрын
Ive been cooking tritip for almost 20 years. For a 2 to 2.5lb tritip It usually takes me 1- to 1 1/2 hrs. Internal temp is 170 -175 for medium well done. I cook it in a weber indirect heat.
@1Mannco Жыл бұрын
@@daddyrooster88 I've done it for a while here in Calif but at lower temps, like at 130-135* b/c I like it pink but not too rare. I might try it like in this video but for a shorter time or at 225* and tin foil it at 125-130* with butter for another hour or so to about 165*.
@Sonny_P532 жыл бұрын
I live in California and have been doing this for 15+ yrs. I’ve always preferred this method over traditional Santa Maria style and people would say that I was crazy until they got a sample.
@MeatChurchBBQ2 жыл бұрын
Love the insight!
@dabbking2 жыл бұрын
You’re crazy vato haha jk I am gonna try to do it today
@robertpalmer31662 жыл бұрын
I live on the border in South Texas so obviously I eat a lot of Mexican food. I had the good fortune to go on a work trip to the central coast of California. I had some Santa Maria tri tip and I also had some shredded beef enchiladas. So now, I make smoked, shredded trip tip enchiladas. Game changer.
@YoureWokeYoureBroke2 жыл бұрын
@@robertpalmer3166 hell yeah !
@jamesgunn53582 жыл бұрын
I’ve done this a few times over the past year and I love it. When I want brisket on a weekday it’s perfect for my small family
@obtube9646 Жыл бұрын
Tri-tips are a favorite at our house & after watching this vid...had to give this method a shot. Did a 4lb slab, stalled out around 155-160, wrapped it in foil with butter added & took it to 204, 6hrs to plating. Smoke ring was amazing. Sliced it thin, very tender, no chew, & made insanely good sandos. If only I could post a pic....thing of beauty. Thanks for the tutorial. It's a winner.
@kailuagary1 Жыл бұрын
Followed the recipe exactly but I did it in my Kamado Joe. Done in 3:30 with 30 minutes of rest. Incredible! Better than any Brisket we ever made. Drizzled on a homemade Chimichuri for a nice contrast.
@peterladner801 Жыл бұрын
I just made this and I'm not sure if I will ever make Tri Tip the old way again. It was simple, fast (as fast as you can get with BBQ) and tasted amazing. I even forgot to add butter and it came out flavorful and tender.
@jamesdolnik4098 ай бұрын
I grew up in Houston and since I've been in the navy (9 years) i have not had a single slice of meat up to my standards as perfect brisket. I live in san diego now and tri tip is much more plentiful than brisket. This exact method met those standards. You are a rock star, a saint, a scholar, what ever you want to call yourself. I am a 100% member of the meat church now.
@johnepps73413 ай бұрын
I tried your method on this on my Pit Boss pellet grill and followed your method and man my wife and I loved how it came out. It was so far my best Tri tip I have ever made and I used the Holy Cow seasoning. It was great. Here in Oklahoma City, Ok we went to Crest Market and they have the best meats.
@pkftw4166Ай бұрын
Tried two prime tri tips from Costco, same package. Cooked One normal to 135. The second a brisket type cook. 160 wrap, 200 take off. No comparison. The brisket cook was much drier but decent. Will not be trying that again. Cook 2-3 times as long for an inferior final product.
@jeandarc59002 жыл бұрын
I’ve done this three times and the tri tip comes out just as good as a brisket. And a lot cheaper! Butter works great. Nice work
@rileys19792 жыл бұрын
Wife compliments are like gold. Once I heard you say that, I immediately added this one to my favorites and will be trying it soon!
@5SolasBBQ12 күн бұрын
Tri-Tip is one of my favorites when it comes to smokin’ Keep it up y’all. I really enjoy your seasonings.
@j.craighood55542 жыл бұрын
I plan to do one this weekend. lately, I've been reverse searing my tri-tips on my Traeger and they've been great. I enjoy doing 14-16 lb briskets but it's an all day process. This recipe looks like a afternoon cook to feed 4 and hopefully there will be a little left over for tacos.
@j.craighood55542 жыл бұрын
This turned out just the way Matt said it would. In 5 hours (plus resting time), I had the best Tri Tip-Smoked Brisket to ever come off my smoker. While slicing, I picked up the meat and squeezed it. Moist and juicy, small smoke ring, the classic bend of the slice and break-away tender. Life is good.
@Esposa_delaRosa2 жыл бұрын
Great video! Love seeing tri-tip being cooked! My grandpa is from Texas and moved to Santa Maria, CA when he had a family. We got the best of both worlds with that meat. I watched him cook tri-tip all my life.
@JeffreyNWhite Жыл бұрын
I liked this video and the tri tip was delicious. I am a California native and have been eating tri tip all my life. The down side to this way of smoking a tri tip is time and how much it shrinks. I usually smoke a tri tip in my Traeger for about an hour and twenty minutes on smoke and then seat it in the grill on high for 2 minutes a side. Perfect. Thanks for the idea, very tasty.
@ossiboyz75662 жыл бұрын
I did a Tri-Tip like a brisket a couple weeks ago and it was one of the best things I've ever made on my smoker. I was very surprised and will be doing it again!
@gavinguadagnoli31032 жыл бұрын
How does it compare to a brisket ?
@Lowtendo2 жыл бұрын
@@gavinguadagnoli3103 If brisket is a 10 this is about a 9.5. Its a 10 for me since brisket has in my area costs maybe 20% more than tri tip
@jonpalmer9252 жыл бұрын
Looked delicious! You need to trade in that fly-swatter for a Bug-A-Salt. Most entertaining $40 I've ever spent.
@petedandrea84632 жыл бұрын
I think I'm getting a divorce over my Bug gun antics
@fly13272 жыл бұрын
Here in CA Tri Tip is everywhere. For me it's been hit or miss cooking it this way. I can't seem to count on it, but sometimes it's great, me thinking it has to do with the amount of intramuscular fat in each cut. Thanks!
@hinds902 жыл бұрын
Pretty much. I would only do it with prime or better
@JackofWarr. Жыл бұрын
I'm from West Coast and TRI tip is my bread and butter. Good seeing all you southerns come around.
@Amocoru7 ай бұрын
Maybe one day you'll come around away from the West Coast.
@JackofWarr.7 ай бұрын
@@Amocoru I'm a refugee in Tennessee now. Don't worry I didn't bring crazy ideals with me
@805fillmore5 ай бұрын
@@Amocorutri tip is better than brisket.
@johnepps73413 ай бұрын
I lived in the North Bay Area for 16 yrs and going to Buster’s Bbq for Tri tip was great. Born and raised in Texas and Tri Tip never heard about that meat until I moved to California but still love brisket too
@TheFoodExperience5 ай бұрын
Hey Matt, love the way you did this video! I've been smoking a few tri-tips like a brisket and I finally got it all dialed in and nailed down. I wish I could post a picture here so you could see The incredible smoke ring I got. I did mine a little bit different. If you have the time and go to my community tab you'll see the result I'm talking about. Thoroughly appreciate you and the work you put in!
@jaynelson57936 ай бұрын
Followed your directions and smoked my first tri-tip. On a Pit Boss portable smoker on the tailgate of my truck. Turned out Amazing!
@jiff75 Жыл бұрын
I just got a pack of 2 from Costco. I’m new to smoking but I like to smoke brisket low overnight then wrap it in the morning and turn up up the heat a little. I was worried doing the same with tri tip because it was smaller cut than brisket but OMG it was amazing. Used some Holy Gospel and Texas Sugar. Thanks Matt
@hbomb_101 Жыл бұрын
Tri tip is a great cut of meat. It is extremely popular here in southern/ central california Won’t break the bank and a lot of ways to cook it- grilling and smoking and can take a lot of different flavor profiles Really nice cut - glad it’s getting more love
@JohnJohn-gt5mo Жыл бұрын
Thanks for mentioning the grain runs in two directions, the point is a good marker to separate after cooking.
@michaelkay13022 жыл бұрын
Tri Tip is king here on the Central Coast Ca. I smoked my tri tip with a combo of Holy Cow and Suzy Q’s, at 250 for about an 1 1/2 to 2 hours shooting for a 130 to 135 temp. Comes out perfect every time. Looking forward to smoking this with Meat Church pellet blend. Love this channel and I’ll stop by the shop in late October to supply up.
@1Mannco Жыл бұрын
I do the same for about a temp at 130-135 here in Calif. I'll try this method with tin foil/butter to about 165 and see.
@jonathanbrown9622 Жыл бұрын
Where at? Paso here...Hello neighbor....
@michaelholliday60372 жыл бұрын
I smoked a 3 1/2 pound picahna steak at 225 fat side down for an hour on my green egg and used cherry and hickory chunks for the smoke. Perfection! I made tacos and omelette’s with the leftovers.
@tommyallen25042 жыл бұрын
My little brother is form Reno and he smoked ti tip all the time. Im from Alabama and now I've got a lot of people liking tri tip.
@ensignofindustry1033 Жыл бұрын
I’ve watched this video at least three times, and every time I gasp a little at 6:21. Good save. I’m never that lucky.
@boblenz3505 Жыл бұрын
I followed the directions in this video. I ended up with the best tri-tip I ever cooked. It was amazing. Thanks Meat Church!
@erichammond2456 Жыл бұрын
That was the best tri-tip ever and it was a hit. Plus a nice way to break in the new traeger. Thank you for sharing.
@shangrilaoutdoors49112 жыл бұрын
Thanks for the continued tips and ideas! I tried tri tip cooked like a brisket this past weekend and it was AWESOME !! My wife and kids couldn’t get enough. Thanks again
@jayfidizzy2 жыл бұрын
Learned this Method from White Bulls BBQ….Chris is a genius. And while I love both, this is just the best way for me.
@dalewalker5845 Жыл бұрын
I just saw your video yesterday. I bought a Tri Tip this morning and I cooked it for dinner. It's Awesome My wife and I have eaten about all of it .Thank You!!
@charminbaer2323 Жыл бұрын
recently bought my first smoker, a Traeger. I'm still learning how to perfect Brisket, but on days when I don't want to tackle a full Brisket, Tri Tip is the perfect substitute! Also, my parents are old school Mexican and will not eat anything that's not well done (sigh), so they love when I make Tri Tip or Brisket. I just picked up a couple Tri Tip that I'm smoking tomorrow for lunch. I let them smoke for a total of 5-6 hours, including wrapping them with butcher's paper.
@williambennett7033 Жыл бұрын
I ruined 3 lol I made a mistake the last one and it paid off , I overcooked it and it was like leather haha bit after sitting covered for approximately 30min it broke itself down and was so tender I couldn't believe it...
@daveclark1904 Жыл бұрын
I've done a few tips like a brisket! It's a great way to cook up a cheaper and smaller piece of meat!
@nealvillarreal43672 жыл бұрын
Money! 😆 I did a select one which I was told to do only choice or higher using holy cow, butter and beef broth for the wrap and it came out AMAZING 👍🏼
@1954SRV2 жыл бұрын
The only thing different I do is baste with apple juice about once an hour then pour a little apple juice in the foil. Started doing it that way about 18 years ago since I learned that Mikeska's in Temple used tri-tip. Have been happy ever since!
@beardswagbbq Жыл бұрын
I followed your recipe and I was blown away by how phenomenal it was. I took the drippings added some beef paste and creamy horseradish to dip it in. I highly highly recommend it. Thank you 😊
@psycold4 ай бұрын
I saw this comment and did this last time I made it and I have to say it was fantastic. Only difference is I added like 1/4 cup of water with some cornstarch stirred in at the end just to thicken it, made a fantastic gravy.
@paulbarrigan3877 Жыл бұрын
I smoked two of them tri tips yesterday and i gotta say... its was damm good. Salt pepper garlic power with a brown sugar heat rub and it was over. Thank you for sharing this idea.
@BackyardWarrior2 жыл бұрын
LOL ...the fly killing part is the highlight of this videos😂😂😂😂 great cook brother🔥🔥🔥
@MeatChurchBBQ2 жыл бұрын
The struggle is real this Summer in Texas!
@H4x0r14 ай бұрын
Hey I love the meat church spices I think I have everyone of them. Now I grew up in California and started bbq reading from my kcbs book I got at 17 now in California we do tri tip like it was religion, now I learned back in the late 80's to use Sniders prime rib rub on a tri tip and let me tell you it's 2024 and I still use that on tri tip. It's amazing you should try it.
@brando2072 жыл бұрын
Been doing a brisket tri tip for a while now - just like the hill country - salt& pepper, post oak nice and slow until about 195deg internal. ( let it rest - it’ll continue to rise). I’ve been doing it in a foil boat - leave some of the fat cap on the back side (cut the loose surface fat off), put it on the smoker, up or down doesn’t matter - but when you get the color you want, wrap it in a foil boat, leaving the fat cap up exposed to continue rendering until around 195 - 200…. Then yes - let it rest - I’ll put it in a 150 deg oven until we’re ready to eat… Fantastic. Poor man’s brisket they say.. Shoot, just fantastic…
@bob96302 жыл бұрын
y'all seen the price of tritip, right? Brisket is cheaper these days
@hyrulekid25 Жыл бұрын
This is what i need to do when i crave a brisket but there is no one coming over. A small brisket. Loved the video
@robertm16922 жыл бұрын
Looks good Matt. What about just scoring that thick fat cap, rubbing some seasoning in between all the cracks, and pulling off what doesn't render at the end? When I've barrel smoked triple-tips before I've always left the fat cap on and taken it off prior to slicing. Keeps the meat pretty juicy.
@brucemccann9846 Жыл бұрын
Done this many times and I've loved it. I've sliced it and pulled it like pulled pork
@granttonner74912 жыл бұрын
From California I grew up on Tri-tip. This is actually a newer way of cooking it to me. We traditionally would grill it like a steak but over medium-low heat or reverse sear, eat it rare-medium rare. DELICIOUS. One of my top 5 favorite cuts. I tried smoking one a while back and was just too dry. This vid sparks my interest to try it again tho. They happen to be on sale this week 😁
@jeepgladiator67062 жыл бұрын
My family does bbq sauce on it grill flip every 10 min medium rare it’s awesome the bbq sauce forms a barrier and keeps it very moist it also becomes caramelized. I smoked one and holly shhhht the bbq sauce kicks butt the smoky flavor is just fenomenal.
@mikeathony7845 Жыл бұрын
And the best thing about that brisket is, it's WELL DONE!
@johndundas980 Жыл бұрын
Followed this procedure today and it turned out great. Easy to do right.
@texgarrett71584 ай бұрын
Doing my first tri tip today. Left a 1/4" cap though but cut a diamond pattern in it and seasoned fairly heavy on it. Looking forward to seeing the results.
@jeffdean43862 жыл бұрын
Matt "welp, next year is the Cowboys year" Pittman giving us more great content.
@pinfanti1 Жыл бұрын
Just finished one up and eating it right now. Outstanding. Easy, tasty, tender and the way I will cook a tri tip from now on.
@944obscene Жыл бұрын
Made this a couple years ago for NYE celebration at a friend's house. Lets just say that just a few minutes after the foil was opened, there wasn't any more tri tip to be found. I've since done this a few times and it is a fantastic option for someone who doesn't need to make 5-15lbs of meat.
@Ahglock2 жыл бұрын
I usually reverse sear my tri tips, I usually start on a cold smoke for a couple hours, put it 180 until its 125 internal, then sear. But, this is a nice change of pace.
@JesseBonales Жыл бұрын
When I heard his temps I was like... WHOA... I've never smoked my tri-tips to well done, but, it looked pretty good. I usually do the same. Pull at 125, reverse sear to 135-140. Perfection, for me anyway.
@1Mannco Жыл бұрын
@@JesseBonales I said wow too. I do the same here in Calif to 135 and reverse sear but will try this method with tin foil/butter to 165.
@MrBenIPresume Жыл бұрын
The random fly swat at 7:21 really got me 🤣
@shawngillogly68732 жыл бұрын
Every time I've seen a Tri-Tip cooked like a brisket, it comes out like a pot roast. I don't doubt the ability of Meat Church to do better, though. 🤓
@wwjj642 жыл бұрын
Stop watching people doing it wrong.
@hinds902 жыл бұрын
I've done about 5 this year and they've all come out tender. The key which meat church showed in this video is the foil and liquid. Same way I do chuck roast. Also getting a good cut like prime or wagyu makes a huge difference.
@PhilHawkins332 жыл бұрын
@@hinds90 0ne hour, internal temp 130-135 melts in your mouth!
@hinds902 жыл бұрын
@@PhilHawkins33 I know. I like to reverse sear them also. Low n slow is just another way to cook a tri tip. Not saying it's the best way.
@Jordan_Young2 жыл бұрын
Made one of these on my KJ jr camping couple weeks ago. Came out tasting just like brisket. Great cook
@justinllewellyn58222 жыл бұрын
That’s awesome I will try this for me and my wife it is hard to eat a whole brisket just the two of us keep them coming !!!
@WhiteBullsBBQ2 жыл бұрын
Glad you finally did it Matt 🤘🏻
@MeatChurchBBQ2 жыл бұрын
Yessir!!!
@TYLERNAVYGUYАй бұрын
Happy Birthday America 4th of July 2024! Just did this! Perfection.
@m1a1abrams32 жыл бұрын
all of a sudden, tri tip prices raise by 2x
@nickma716 ай бұрын
I use Tri Tip for steak tacos and fajitas. My children love it.
@ryanborasz2949 Жыл бұрын
I did this exactly the way he did it. Used Traeger beef rub and it was awesome! I like it better than brisket actually!
@mikegillen6009 Жыл бұрын
I did this last weekend, it was the first tri tip I've ever done, it was pretty fantastic, will definitely be doing this again
@gregt7836 Жыл бұрын
I have done dozens of these and it is gold.....
@beachcityboy02 Жыл бұрын
Cooked 2 Tri Tips today following this method and they were fantastic !!!! Thanks Matt !
@stephenadams52412 жыл бұрын
TriTip is my staple. Tallow wrap…yum! No leftovers like a giant brisket.
@TheDragogiovanni2 жыл бұрын
I prefer Tri-tip to brisket! Thanks for showing this!
@jskidmore511 ай бұрын
Just like your wife, mine just awarded me the elusive compliment!
@Cary20992 жыл бұрын
California Meat meets Texas BBQ!!! Love it, thanks for the cook tips!!!
@MeatChurchBBQ2 жыл бұрын
Thanks Cary!!
@douglasanderson72602 жыл бұрын
I tried it. It was the best steak sandwich that I have had. The nicest part, when I bit into it, my teeth cut through the steak with little resistance. Most times the first bit of a steak sandwich I tend to get a huge piece of steak, and 2-3 disappointing bites. When cooking it like a brisket, it was buttery soft and every bite had steak in it.
@omargonzalez5102 жыл бұрын
Good to see this method catching some traction. My pops has been making it like that four years now out here in Central Cali. He does it a bit different but with similar results.
@williebaker19012 жыл бұрын
my girlfriend dad in Sacramento does it same way .only way I like it
@whitexeno2 жыл бұрын
I've been doing this sousvide for years its phenomenal.
@Steverz322 жыл бұрын
Did this yesterday & I think it is the best way to cook a tri tip👍
@timbarlow7334Ай бұрын
This is so good I just tried it to day and it was so good thank you
@cesaracuna61342 жыл бұрын
I just did it this weekend My family loved it And it funny because I like it rear land my family loves it well done and for me well done is dry So this way worked out perfectly
@ncooty Жыл бұрын
That's a slick cutting board.
@Papa_Gramma Жыл бұрын
You finally got me. Picked up some holy cow and garlic herb from Big R. Grilling a pichania today.
@mad125100 Жыл бұрын
I have that same cut in the freezer that we got from snake River farms. Never cooked one before. Let me know how it came out.
@teamcq9204 Жыл бұрын
I just cooked a tri tip brisket style. The flavor was there, the smoke ring was there as was the tenderness. However it was dry. The left over juice was delicious but couldn’t help the dry meat. I even used waygu fat in hopes to add fat. I’ll stick to cooking tri tip using indirect heat. Thanks for sharing
@Luke.Austin23 Жыл бұрын
Did this last night on my traeger and it came out perfect! I will only cook tri tip like this from now on. Thank you for the tips and tricks as always!
@jeffhodge73335 ай бұрын
Well, at least you got the dry rub right. No one needs more than kosher salt, coarse ground pepper, and granulated garlic in equal parts. Use a crock pot and reverse sear on cast iron. The crock pot saves all the "au jus." Five hours on low is perfect.
@kevinbongard67722 жыл бұрын
Just picked one up at the store Thanks to this video I'm throwing it in the drum hot & fast like a brisket.....can't go wrong Great video
@johnveeskys2 жыл бұрын
I tried this before and can confirm it’s amazing
@mattokeefe6912 жыл бұрын
Might give that a little beef tallow as an alternative to butter. Thanks for the video Matt
@slappyjones2136 Жыл бұрын
Thanks for this video - you do great stuff sir. I appreciate this in particular because I’m surrounded by tri tip in Cali but find it to be too tough when grilled to medium rare.
@andrewknaff92202 жыл бұрын
I just picked up two tri tips on a buy one get one free. Gonna be cooking them both like this on my offset tomorrow! Thanks for the video!
@RP_5112 жыл бұрын
Ive smoked a tri tip to 135 ate half like that. Put remaining in fridge over night and then smoked that like brisket burnt ends. Definitely recommend.
@benjaminwhite46242 жыл бұрын
Nice. I just did this to a tri tip today on a whim. I wrapped in butcher paper with tallow. The meat is still resting but I’m pretty excited.
@corys952111 ай бұрын
My local grocery store keeps selling tiny briskets, so I do this method because it seems to work well on smaller brisket cuts too.
@jeffbanuelos36617 ай бұрын
For those of you doing this for the first time, add about double the seasoning Matt is adding. I’ve done this recipe twice, and the first time, I seasoned it lightly, just like Matt, and the tri-tip was under-seasoned. The second time, I just about doubled the amount of seasoning, and my wife complimented me just like Matt’s did.
@mathewramage41942 жыл бұрын
I smoked one over this weekend man it was amazing. The holy cow rub really brought out the flavor and I made my own injection which really made it tender and jucy
@SJCDAVE2 жыл бұрын
I am doing two tri tips tomorrow to feed 11. Your video made my mouth water! I hope I can duplicate your results on my weber.
@coryhoffstatter45032 жыл бұрын
Matt just refuses to use or even say tallow 😅
@michaelohoulahan96782 жыл бұрын
kzbin.info/www/bejne/oJnIcnaBbcR2odk Every part of this video is top notch. But the burger at the end will have you out on the grill anytime of the day or night.
@MMcguire8581311 ай бұрын
Right!? I like to use the wagu beef tallow for beef. I used mustard last weekend on some pork ribs and they were awesome! So, I dunno, maybe the tallow is just an extra unneeded expense. Admittedly, it lasts a long time for home use-but maybe if I was running a restaurant it’s something I would cut out… I dunno!? What do y’all think?
@JiffyDealerАй бұрын
@@MMcguire85813 At restaurant scale, they’d probably opt to render their own tallow from all the trimming. Saves money and reduces waste. It’s also pretty awesome to render the tallow in the smoker.
@pacovaz75542 жыл бұрын
I didn’t know you were from Waxahachie Tx. I used to lived there. Nice town. Friendly people. Like you tri tip video.
@bigttoodles42322 ай бұрын
Hell ya im about to try this out . Wish me luck .just was watching old pitmaster rerun shows on roku tv and i was like o ya you were on there . Thiught you looked familiar lol
@wcneathery31002 жыл бұрын
I did a boneless leg of lamb brisket style (foil wrap) and it was the best leg of lamb I have ever had, also got my wife's seal of approval as the only way she wants leg of lamb from now on.
@ovfdfireman2 жыл бұрын
Cool video, Given tri-tip in my area cost 2.5x more than brisket, I will stick with brisket, especially if it tastes like brisket only dryer. I definitely love my medium rare tri-tip, and glad to know the result of the test!
@rockymountainecigs33192 жыл бұрын
Don't agree 2.5x's, more like a few $'s a lb more, but I agree on the rest. Why would I take a more expensive cut of meat, and have it come out like a drier brisket? I'll stick with a 13lb Packer on an over night low and slow..