Is there a BBQ Hall of Fame? If so this man should be in it because he changed the quality of life for millions of people by upping everyone’s BBQ game.
Malcom you taught me how to grill when I bought my first smoker 5 years ago. I didn’t know anything about smoking and by accident I came across your channel. I’m a HUGE fan and I hope you understand the knowledge I’ve soaked up because of you 🔥
I've done 3 tri-tips since this past fall. My family loves it. Reminds me of brisket flat, just slightly more firm. It's a lot less of a time commitment compared to a brisket, and a perfect size for the 3 of us plus leftovers.
@@Hunter12546 You could have said the same thing to *any* of the other comments on this thread. It's odd that you picked on this guy for making a perfectly normal comment.
Been doing my Tri Tips brisket style for several years now. I do ‘em pretty much the same way, but try to pull ‘em at 195*-ish and then cooler rest for at least an hour. I consider them a “mini brisket” because they bring great flavor and similar texture but in a smaller, convenient size. Now that it’s just the wife and me, an 18Lb brisket is just a lot to handle. Tri Tip “brisket” is a game changer.
Did this recipe March 29. This turned out to be the best meat I’ve ever cooked. Much simpler than brisket. Moist, tasty, melting your mouth. Absolutely delicious! Thank you, Malcom!
Looks great Malcom! I’ve been doing my tri tips like this for a few months now. I buy then untrimmed, cut up the fat and render it down on the smoker to pour over the tri tip when I wrap it (credit to Mad Scientist BBQ for that one.) Salt pepper garlic and smoke is all it needs. I pull at 203 and let it rest at least 30 minutes and it’s amazing eating. Damn close to a brisket and much more practical. We love trisket!
I’ve never been really good at briskets and appreciate those who who do them well. I saw this video and decided to give it a try. Turned out to be just incredible! Planning on doing more of these in the future :-) Thanks!!!
Smoked my briskets like Malcom just last night. Came out great. It's funny when dinner is so quiet when everybody is enjoying my BBQ'S. Love you Malcom, keep it up and experiment.
Every time tri tip goes on sale around here I pick one up to do just like this. I actually take mine to 203*f, just like my brisket. But for the money, there's almost no need to do a full brisket anymore! Plus there's just the 2 of us, 3 if the boy is home from college. So a 14lb brisket is just too much. The first time I did the tri tip like this I was blown away. It's spectacular. Fat cap up!! Yum.
I have done this especially when doing tri tip sandwiches 😁👍🏻😜🤤 Slice thinly and the sandwich melts in your mouth! 🤤🤤 No sauce needed, just your rub, smoke, and the taste of the tri tip. Yummmm…..
Hello malcom, I been smoking my tri tip just like a brisket for years now because well my family can't stand the sight of red or blood in the meat and man I got to tell you even the choice and select tri tip come out fantastic. I like medium rare myself but this is one great piece of meat.
I did this for the first time a few weeks back, I was surprised how good it was, real Smokey, real tender and juicy, great flavor. It's fitting to call this "poor man's brisket"
Malcom your recipes are SPOT ON! I am doing a Brisket (Flat with a little tip) today for our family’s Fourth of July party. 9 lbs on a Pit boss at 225-250. I bought your AP, Texas Brsket and BBQ Rubs. Topped with Montreal Steak rub. Following your recipe: Fat side down, 4 hours then wrapped in butcher paper to 200 degrees. Keep your fingers crossed!
Malcolm, your facial hair journey has been as epic as your "kitchen table" to "epic bbq right" table journey. I haven't always been here for it, but I'm definitely a fan, brother! Wow!
I have done two tritip brisket like cooks. They were both outstanding. Now that brisket cost and arm and a leg, only problem is finding tritips her in Michigan. Enjoy all your cooks, keep it up.
Yup. It's so difficult to screw up Tri Tip. So sad more people know about the cut now. It was a lot cheaper when only folks on the West Coast used this cut.
@@cesarsanchez9697 I’m sure this is how places that grew up with brisket felt when people from the West coast starting cooking that cut. Damn internet. Lol
Malcom! I made this today with Prime tri-tip from Costco. It’s a perfect, perfect substitute for brisket. You’re amazing and I think I should sit and watch every video of yours now. 😀😀😀
I season tri tip with salt, pepper, garlic general purpose rub. Cook at 250, pull at 145. Slice thin and add salt to taste. Hard to mess up tri tip! Fantastic hidden gem of bbq
I made sirloin tips with gravy with tri tip and it tasted like butter. All that fat dripped off it and made great gravy and the meat was just silky soft and juicy. Underrated slow cook meat.
Just tried this with a tri tip and it was really nice. Shrunk up quite a bit so keep that in mind. 2lb tri tip, 4 hour cook time. Slice folded over and pull apart tender. If your looking for smoked roast beef without the time or money commitment of brisket, this one is a winner. Would be great on a sandwich but sadly there's none left.
California chiming in....when I first told my friends I was going to cook a Tri-Tip "beyond well done", they were literally flabbergasted. "What?? NO!!!" But, after they tasted it, they were hooked.
I scored a buy one get one free tri tip special about a month ago. I cooked one like a brisket and did a reverse sear on the other. Both were cooked on my BellFab offset. They both turned out amazing!
Tri tip is our families favorite meat being from California. I bbq ours 2 different ways. I put ours on a top grill for an hour or so and the other way is I wrap it in tin foil and put it on bottom away from the heat and cook it for 4 to 5 hours for a fall apart meat. I use different seasonings and even mustard as a tenderizing flavor. No complaints so far.
Did this recipe yesterday, little did I know my 2.5lb tri tip would have a THREE HOUR stall, it was insane. Even though that happened, we ate a late dinner and it was extremely delicious. Just wanted to give some others a heads up out there about the stall.
This was amazing to watch. Being from California all we ate were Tri Tips. Hard to find now in Virginia but this right here I need to try. That looks amazing. Way to go.
Got this idea from Hey Grill Hey when she posted a video on it last year. Been one of my go to's ever since. Much more manageable for a small dinner for 2 or 3. Great option if you don't have time to do a full brisket. Definitely going to have to give Malcolm's version a try.
@@Poomastafatz I've done it with a choice and it works very well. I add tallow in the wrap to ensure it stays moist too. Not sure if it helps or not... it's the only way I've ever done it.
@@Poomastafatz I have yet to try it with Wagyu but will be doing so after this video. The other times I've done it have been with choice or prime grade and they turned out great.
I cook Chuck Roast just like Brisket all the time. It's so dang good brisket style! I like to smoke roughly a 3 lb Prime Chuck Roast at 225 until the bark is good and I'm a little bit passed the stall. Then I wrap it in butcher paper with some beef tallow and a splash of beef stock. Cook it all the way 202 degrees or when it's tender.
The best part about this brisket substitute is there is zero trim loss. This weekend I shaved almost 4 pounds off a 17lb packer and ended up with about 8. I've done prime and choice, both are good, just thin slice.
I love doing tri tips brisket style. You get the flavor and tenderness of brisket but in half the time or less depending on size and pit temp. I use the leftovers for tri tip cheesesteaks. So good
Good Job!! I've smoking Tri Tip like this for years, I like Tri Tip because a brisket is too much meat for 2 and in Southern California it much easier to find.
Bought a 4 pack of MS9 Wagyu Tri Tip a year or so ago. It’s very good, but not as epic as I hoped it to be when cooked souls vide, or if I do my standard super secret tri tip recipe lol. I have 1 of 4 left, and that dude is destined for this recipe. Thanks Malcom, you easily make the best BBQ content on the web.
Malcom, one of my go to cuts is a well-marbled tri-tip. I have had good luck with smoking whole tri-tips. I recently saw several packs of them sliced like steaks at our local Costco. I picked up a pack and am so glad I did. I first grilled two of the steaks like I would a rib-eye and they were great. Next, I used the smaller cuts in a beef and broccoli stir try. The next pack I picked up I sliced the steaks even thinner for fajitas using your tequila-lime marinade. They were awesome. I suggest you doing a video or two on other methods to use tri-tip. I know that from now on, I will be reluctant to use flank or skirt steak for such meals.
I've been cooking tri-tip like this for years, well worth the time and effort especially when compared to the work that goes into brisket and it tastes very similar.
Malcom, I know you're the man and everything... but I was kinda hoping it would come out 'ok' or even not so great. As a newbie, I bet I could learn a whole bunch watching a video of something not going so great and you talking us through it.
The only thing I’d recommend different is wrap in foil and ad some butter. I’ve wrapped them in butcher paper and foil, and the foil is so much better. I wrap my briskets in butcher paper, but tri tip in foil and butter is perfect. Once it’s done, I unwrap it and throw it back on for a few mins to let that bark dry up. I do a 50/50/50 mix of pepper salt and garlic powder.
Excited to try a tri-tip brisket style. Looks good. Side note. this video was 6mins and 50 seconds. I don't think I saw you take a breath during entire video.
I've been cooking tri top for years,I've done smoking for my taste 3 hours at 230-250 seems great,then I wrap it for hour comes out excellent,,I due 5-7lbs un trimmed
I live in tri-tip central! Ventura CA. I was skeptical... But it worked out great. Malcolm you should have a cape. It's your fault I have all the grills that I do..
Dammit Malcom. This is the only way I've made tritip. You're telling everyone my secret. It'd be worse if you told everyone that it's bomb on some Hawaiian rolls with a pickle and a wee bit of Cole slaw
I cook mine in a Weber smokey mountain cooker around 240ish degrees for about 4 hours in the summer and 5 hours during the winter. I'm about 500 feet above sea level. My tri tips turn out perfect. I always want a good layer of fat on them to keep them juicy and flavorful. Garlic salt with parsley and black pepper. Mmmm
