Author Topic: 2.2 lb "trisket"  (Read 500 times)

lcdearman

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2.2 lb "trisket"
« on: August 18, 2021, 09:06:11 AM »
Haven't smoked anything in a while, been cooking a lot of fillets and some dry aged ribeyes. Anyway, kicked off a tri tip smoked like a brisket (trisket) this morning. Using 4.2 oz of hickory, Auber set to 150* for 45 minutes, 225* until meat hits 203*, then 140* hold temp if I am not around. I plan to wrap in butcher paper at the stall and throw in a couple of ears of corn. Rubbed it with SPG (3:1:2 ratio) and I am trying some "black garlic powder". It is fermented, but honestly it does not smell nearly as strong as normal garlic powder. Started at 7:40 AM and I am expecting a long cook for this small piece of meat.

Clay from Taylor, TX
SI #2 with Auber AW-ST1510H-W
Weber Spirit II
Orion Cooker

old sarge

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Re: 2.2 lb "trisket"
« Reply #1 on: August 18, 2021, 11:07:24 PM »
Looking forward to seeing the results after it is finished.
David from Arizona
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lcdearman

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Re: 2.2 lb "trisket"
« Reply #2 on: August 19, 2021, 08:43:05 AM »
The trisket is finished. I wrapped it at the stall (4 hours, 158*) in butcher paper and threw in a couple of ears of corn. I had issues getting the temperature probe back in the meat due to too many layers of paper, and I suspect that I was not getting good temperature readings after that. After 8 hours it was only at 160* so I bumped up the smoker to 250*. At 10 hours it was at 175* and I decided that was enough and pulled it. It was pretty dry, so I am sure it was over cooked. The last trisket I did was not dry at all. It still tasted good though, but that black garlic powder didn't have much punch to it. Don't waste your money on that stuff. At least I will have some sandwiches today! I gave this one 10 minutes with 1 tablespoon of tender quick to get that fake smoke ring :-).
Clay from Taylor, TX
SI #2 with Auber AW-ST1510H-W
Weber Spirit II
Orion Cooker

old sarge

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Re: 2.2 lb "trisket"
« Reply #3 on: August 19, 2021, 08:14:09 PM »
Does look a tad 'parched'.  But you have some fine eating ahead. Fire up the electric slicer and slice thin. Some au jus from the store and sub rolls and you are all set.  Enjoy!
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

rettaps

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Re: 2.2 lb "trisket"
« Reply #4 on: October 12, 2021, 03:04:27 PM »
is a trisket a Tri-tip sirloin? if so or not, please explain. I never heard of making one as hot as a brisket.
Titus
Elkton, SD
3D Smokin-it

lcdearman

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Re: 2.2 lb "trisket"
« Reply #5 on: October 12, 2021, 09:15:07 PM »
Yep, a "trisket" is taking a tri-tip but treating it like a brisket and smoking to 195-200* instead of cooking to a medium rare. I got the idea from a Harry Soo YouTube video. I've done several, some better than others.
Clay from Taylor, TX
SI #2 with Auber AW-ST1510H-W
Weber Spirit II
Orion Cooker

rettaps

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Re: 2.2 lb "trisket"
« Reply #6 on: October 13, 2021, 03:02:43 PM »
thanks, might try that.


Yep, a "trisket" is taking a tri-tip but treating it like a brisket and smoking to 195-200* instead of cooking to a medium rare. I got the idea from a Harry Soo YouTube video. I've done several, some better than others.
Titus
Elkton, SD
3D Smokin-it

OldeSmoker

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Re: 2.2 lb "trisket"
« Reply #7 on: October 13, 2021, 08:28:36 PM »
I never cook a Tri Tip past 140. It has a nice pink juicy center. There is not enough intramuscular fat to cook to such a high temperature.
Paul from Southwest Missouri
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