Got the Brisket On The BBQ

[rusnak]

Around here, we cut Brisket into something that we call "Tri-tip". It's ideal for BBQing a little bit faster, with higher heat. I know that's heresay, but it's not always practical to keep your bbq going for a whole day. You use the same rubs as Brisket, but the meat is more tender and tastes like a large porterhouse.

[tabascobobcat]

I love the tri-tip. My understanding is that it is the bottom part of the sirloin from the rear of the cow. The brisket comes from the front lower. I smoke for 1.5 hours, then grill at 350 for 20 minutes a side.

[126coupe]

Originally Posted by tabascobobcat

I love the tri-tip. My understanding is that it is the bottom part of the sirloin from the rear of the cow. The brisket comes from the front lower. I smoke for 1.5 hours, then grill at 350 for 20 minutes a side.

It will be much more tender if you slice AGAINST the grain.

[vash]

.......and let it rest longer...the juices would stay in more.

looks great!!