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Brisket Style Tri Tip Smoked On The Weber Kettle 

Cooking With Ry
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It feels wrong, but the results are so right. Smoking a Tri Tip like a Brisket, taking it to an internal temperature beyond-WAY beyond-its normal medium rare, may seem insane, until you taste the finished product.
Hot Pepper Ranch Ingredients
½ cup Mayonnaise
½ cup Sour Cream
2 tsp Lemon Juice
2 TBSP Hot Sauce
1 tsp Dried Dill
1 tsp Red Pepper Flakes
½ tsp Dried Parsley
½ tsp Dried Chives
½ tsp Granulated Garlic
¼ tsp Sea Salt
¼ tsp Ground Black Pepper
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#cooking #grilling #tritip

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Опубликовано:

 

19 янв 2024

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Комментарии : 43   
@dewayneandrews642
@dewayneandrews642 5 месяцев назад
Great cook ... Haven't cooked a tri-tip in awhile & have cooked it to a brisket only once...Sounds like a tri-tip/brisket wknd
@Geids
@Geids 5 месяцев назад
I can't wait to try this once the weather breaks here in Ohio.
@patrickhenry236
@patrickhenry236 5 месяцев назад
Oh my, looks very good Ry. Love when you do cooks on one of your kettles.
@AZD2169
@AZD2169 5 месяцев назад
F’en genius. I usually do the poor man’s brisket, beef clod, or a beef shoulder. Gonna try.
@davidboggs3057
@davidboggs3057 5 месяцев назад
I am in Cali..so we have these everywhere. I smoke mine like a brisket untrimmed and injected with a little bit of beef tallow. Comes out perfect.
@Meister1551
@Meister1551 5 месяцев назад
Ry, we must have been on the same wave length as I cooked a Tri-Tip last evening too. Since my wife isn't a fan of the "fire and Wood" flavor of BBQ, I've had to keep my flavor profile pretty simple. My rub; Granulated Garlic 1 tbs, Granulated Onion 1 tbs, 1 tsp Kosher salt, 1/2 tsp course Black Pepper and 1 tsp Lawry's Seasoning. I am a big fan of letting my meat marinate over night in the fridge. I cooked the Tri-Tip indirectly on my Webber Kettle. 20 minutes on each side at 275 -300. I used Apple wood for smoke. After the 40 minutes I seared each side for around 5 or 6 minutes then I wrapped in Foil. I placed it back on the indirect side of the kettle, opened up the vent and let the temp go to 350 - 375 for the next 30 minutes. I checked the temp and it was at around 190 internal and wrapped it back up and brought in the house to rest for the next 30 to 45 minutes. When I carved it up it was still nice and hot around 135 internal. The meat was tender and juicy with a full garlic and onion profile to assist that beefy flavor that Tri-Tip is know for. My better half loved it and enjoyed every bite. For me I was delighted with the entire process and the end produce as well.
@justintime4408
@justintime4408 5 месяцев назад
First video Ive watched was that tri tip brisket video. Glad to see it still being cooked like this. Really good when done right.
@JuanGutierrez-vm3iz
@JuanGutierrez-vm3iz 5 месяцев назад
Ry that it is amazing thanks ❤
@indiancookingespecially4087
@indiancookingespecially4087 5 месяцев назад
Excellent, good experience ❤❤❤❤❤❤
@shinkazama3959
@shinkazama3959 5 месяцев назад
Absolutely works? Sir that looks beyond delectable & a feed that would satisfy ANY persons taste buds!
@LloydMayes
@LloydMayes 5 месяцев назад
Making me hungry ❤
@damoose1829
@damoose1829 5 месяцев назад
Awesome Cook as Always. Tri Tip will be on the shopping list for sure. Thank you for sharing 👍👍👌👌
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 5 месяцев назад
Good lord that looked amazing RY! That homemade sauce on that crusty bread was plain savage. Great job buddy. 👏
@CookingWithRy
@CookingWithRy 5 месяцев назад
Thanks, Joe!
@theathjr
@theathjr 5 месяцев назад
Smokin Joe !! Love your channel as well.
@txfieros
@txfieros 5 месяцев назад
I love making it this way for scratching the brisket style itch for exactly that reason you mentioned. Time. Price per pound though, it is more expensive than brisket…at least in South Texas.
@theathjr
@theathjr 5 месяцев назад
Ry I almost jumped through my screen to grab a bite ! Well done sir. Pun intended 😜
@pandoraeeris7860
@pandoraeeris7860 5 месяцев назад
Trisket works.
@dwaynewladyka577
@dwaynewladyka577 5 месяцев назад
What a fantastic cook. The tri tip looks amazing. Cheers, Ry! 👍🏻👍🏻✌️
@CookingWithRy
@CookingWithRy 5 месяцев назад
Thanks!
@peterwilliams2824
@peterwilliams2824 5 месяцев назад
Another great fun video!
@CookingWithRy
@CookingWithRy 5 месяцев назад
Thank you 😊
@TheFoodExperience
@TheFoodExperience 5 месяцев назад
Looks excellent Ry! I've only cooked tri-tip like a brisket once and I definitely thoroughly enjoy it that way. Definitely a great time saver, even a little faster than a brisket flat would cook. Thanks for the video man!
@CookingWithRy
@CookingWithRy 5 месяцев назад
Thanks for watching 😊
@The_Dougie
@The_Dougie 5 месяцев назад
Nice video Ry. I've been contemplating doing this but haven't pulled the trigger. I will now. Also thought about doing a ribeye cap this way.
@chrisryan8863
@chrisryan8863 5 месяцев назад
Hi Ry. Thanks to your inspiration I am waiting for my tri tip I order on line to come tomorrow and will be doing the same approach on Monday for the family. Great channel!
@CookingWithRy
@CookingWithRy 5 месяцев назад
Thank you 😊
@gtrevino50
@gtrevino50 5 месяцев назад
This is great - try a coulotte/picana roast - the thin fat cap melts like butter on your tongue!
@SM4724_
@SM4724_ 5 месяцев назад
When is PBS going to pick up your cooking show?
@Frankyfrank82
@Frankyfrank82 5 месяцев назад
Bottom vent closed, top fully open and smoke hole half maybe?
@CookingWithRy
@CookingWithRy 5 месяцев назад
Could be half. I adjust until it’s dialed in and then it holds fairly steady.
@chriseh09
@chriseh09 5 месяцев назад
That is awesome! What’s your thought on a little hot horseradish in the spread? As always....great recipe, great video....thank you!
@chrishodapp1962
@chrishodapp1962 5 месяцев назад
Mt thoughts as well, horse radish instead of hot sauce…
@CookingWithRy
@CookingWithRy 5 месяцев назад
Sounds great!
@Geids
@Geids 5 месяцев назад
I put horseradish on meats and sandwiches, burgers, etc. It is also very good for you.
@captaincouldverc
@captaincouldverc 5 месяцев назад
My biggest battle with brisket or cooking tritip like a brisket, is keeping it for left overs. It always seems to dry out the next day. Any storage tips or is it a battle that can't be won?
@CookingWithRy
@CookingWithRy 5 месяцев назад
For brisket if you have any juice left from the wrap, I save that. It solidifies and then when reheating I just add it on the leftover brisket.
@CookingWithRy
@CookingWithRy 5 месяцев назад
For brisket if you have any juice left from the wrap, I save that. It solidifies and then when reheating I just add it on the leftover brisket.
@ShaughnessyFamily
@ShaughnessyFamily 4 месяца назад
Awesome video! About how long did the entire process take?
@CookingWithRy
@CookingWithRy 4 месяца назад
Hi! If I didn’t mention it in the video then I didn’t track it since I was targeting a temp.
@tochamp5441
@tochamp5441 5 месяцев назад
Quit cutting the slices so thick your giving me anxiety
@CookingWithRy
@CookingWithRy 5 месяцев назад
lol 😂
@tochamp5441
@tochamp5441 5 месяцев назад
@@CookingWithRy I’ve got to be honest that was the juiciest tri tip I’ve ever seen!
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