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  #11  
Old 12-21-2019, 05:49 PM
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Originally Posted by jipped genes View Post
I do tri tips from time to time. I do them rare/med rare and serve with au jus or horseradish.

Just because they are both beef. They are as different ass chicken and pork.

Neither are easy to cook really good. Both are tasty. But I have to say brisket is king. Cannot compete with the fat and the bark. To get a bark like on a brisket takes a lot of time and smoke and fat. Do a tri tip like a brisket and unless there is some secret way of cooking I do not know about it will be terrible.
The only way I can get a decent bark on a tri tip is to do a reverse sear. I smoke them @250 until the internal temperature hits about 120 or so. Then pull them off and sear them on the gas BBQ for maybe a minute or two on each side. Gives them a nice crust...
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  #12  
Old 12-21-2019, 07:08 PM
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Yea, a tri-tip isn't going to have the bark accumulation, not even close, as a brisket. I've braised a brisket, but never had the time to smoke one. Both brisket and tri-tip are the best imo when it comes to beef. Tri-tip is more "steaky."

Oh man, I love pork shoulder too!!!
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Old 12-21-2019, 09:06 PM
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I'll post pics up later. Brisket came out soo F'ing salty with using 1 1/4 cups of salt in the above recipe. Put it in at 10:30 last night at 225, pulled it off at 3pm, internal temp was only 170, wrapped it in foil, wrapped it in a towel and put it in a cooler for 2 hours, cut was done and juicy, just really salty.
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Old 12-22-2019, 08:54 AM
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Old 12-22-2019, 08:19 PM
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Originally Posted by jipped genes View Post
BBQ is an art LK. You learn each time you do it.
I understand the art, got my chicken and pork shoulder down. First time doing a brisket, juicy as hell, that was good, just soo salty. Think I realized what I did, used 1 1/4 cups of regular salt, not Kosher salt. I'm dumb
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Old 12-23-2019, 06:49 AM
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Quote:
Originally Posted by Lizard King View Post
I understand the art, got my chicken and pork shoulder down. First time doing a brisket, juicy as hell, that was good, just soo salty. Think I realized what I did, used 1 1/4 cups of regular salt, not Kosher salt. I'm dumb
Yeah, A1 will be able to say with more certainty. I use about 1/4 less granulated salt than kosher due to the fine grains packing tighter and ending up with more salt.

Live and learn. I did a raw ham yesterday. Hard to find raw hams. Most are precooked. I glazed it after a couple hours on the smoker at 240 with brown sugar and pineapplejuice reduction. wrapped it after another hour. unwrapped about 6.5 hours in and dropped temp to 225 (i have never done a fresh ham and did not want to dry it.) I glazed it several times and pulled it when the internal temp was 163.

Wrapped and rested 2 hours. It held heat more than a brisket. Was still 140ish after. I wrapped it in plastic wrap and chilled it in the sink with ice water for 20 minutes. (I read that this really locks in the juices if you are not consuming immediately. Never tried before) I carved it up and put the meat in vacuum bags. It has a different texture than cured pre-cooked ham. I am happy with it. I will take a pack to my folks for Christmas dinner.

I saved the bone and some chunks of fat and skin for my new years black eyed peas.
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