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Brisket Flat vs Tri Tip question

Has anyone reversed seared a brisket flat like we do tri tips with any success ?

PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......

Comments

  • SciAggieSciAggie Posts: 4,582
    I can’t help you - I just felt bad nobody had responded to your post. In my untried opinion I don’t think it would work very well. I think the brisket would be disappointing- but I don’t know that. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    ”One can never go wrong with fried dough and grilled meat”
                                                                                  Smokingal
  • FoghornFoghorn Posts: 7,483
    It’s my understanding that the reason we cook brisket low and slow to a temp of about 200 is because when it is cooked in a more standard fashion it is very tough. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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