My Tri-Tip thinks it's a Brisket ;)

[muebe]

So I had a Tri-Tip in the freezer that was rubbed with "Money" rub before freezing...

And time to fire up my new AMZ tube smoker loaded with Hickory pellets...

Put the still frozen tri-tip in the Memphis with it off and the tube smoke going for a little cold smoke time. Time was 5:30am

After 30 minutes I fired up the Memphis to 240F and let it thaw. After a couple hours I put in the meat probe. Once it hit a IT of 130F at 9:00am I pulled it out...

Then I applied some "Happy Ending" rub, Butter, and Garlic into tightly wrapped foil. Then back onto the Memphis on the lower shelf and bumped the temp up to 260F...

Continued...

 

[muebe]

I pulled it off at 10:30am when the IT was at 200F. I let it rest in the microwave for an hour before slicing...

Tube smoker did a fantastic job and created smoke for 5 hours. It was still smoking when I pulled the Tri-Tip off. I got a complete burn inside the tube

Now it was time to carve...

Plated with cup of drippings and potato bites...

Was very tender with a great smoke flavor. Could have easily mistaken it for a 10 hour plus brisket. Cooking it to this high of a internal temperature went against everything I have done with Tri-Tip before. But I have to say it was simply outstanding!

Thanks for looking!

 

[MossyMO]

Very nice, and heck it does look like sliced brisket!

 

[TentHunter]

Nice Muebe! I love the versatility of tri-tips.

 

[sparky]

i think its great. the smoke ring is thick. was it dry? the cutting board doesn't look juicy. i love the pic of inside the tube. one of the coolest pics i have ever seen. i think your tri > brisket is fantastic.

 

[jimsbarbecue]

Until you have cooked one like this you can't understand how good it can be

 

[muebe]

i think its great. the smoke ring is thick. was it dry? the cutting board doesn't look juicy. i love the pic of inside the tube. one of the coolest pics i have ever seen. i think your tri > brisket is fantastic.

Not dry at all Sparky!

There was quite a bit of juice in the foil so I was a bit worried it might be dry. It was not dry at all. It was fork tender. And the smaller cuts were very moist also. I think I could have took the IT to 205F and it still would have been good.

 

[muebe]

Until you have cooked one like this you can't understand how good it can be

Jim you were the one who inspired me to try it

 

[Chili Head]

Ok that's it! I'm trying this too.
The first thing I thought when i saw this was is it dry? I'm glad to see it wasn't. Muebe it looks great bud nice job.