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No more brisket for me

Lit
Lit Posts: 9,053
edited November -0001 in EggHead Forum
I cooked a tri tip for the first time tonight and will never waste all the time a brisket requires again. Rubbed with cow lick and then sprinkled with raging river and let sit for 4 hours. Then hot tubbed it for 1:15 minutes at 100 degrees and cooked indirect at 350-375 done for 20 minutes or so untl it hit 125 degrees. Removed the plate setter and let sit about 5 minutes until the egg hit 700 and then 2.5 minutes a side. Tented it in HD aluminum foil for 5-10 minutes and it was better than any brisket I have ever had. Can't wait for tomorrows lunch. Sorry, no slicing pic but it was great.

Picture229-1.jpg
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Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks great, I still wouldn't give up on brisket, but if this works for you go with it. ;)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Lit
    Lit Posts: 9,053
    Briskets great when its right but you can take 2 briskes that are the same weight and cook them exactly the same and 1 will be great and 1 will be dry. Just too hit or miss for me for a 20 plus hour cook. Might have just gotten lucky on this cook but this came out really well.
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    I've only done two briskets, only had the egg since December, but if that can equal a brisket, I'm all over it.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Lit
    Lit Posts: 9,053
    I have done alot of briskets and I have had tips better then the tri tip but I don't think any flats I have had are better. I have had some good flats but this was a simple, easy, good tasting cook.
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  • Bobby-Q
    Bobby-Q Posts: 1,994
    Cooking for 20 hours might be part of the problem.

    I agree, if you're good with the tri-tip then rock on. Tr-tip is one of my all time favorites but it isn't brisket anymore than it's a ribeye.

    Love the pictures and it looks might tasty!
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  • Egger 4 6
    Egger 4 6 Posts: 26
    I agree!! My last brisket was a complete waste of time!! Looks awesome!
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    Sooner or later, everyone learns. :woohoo:
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    Love Tri-Tip, but Brisket is a completely different beast and the two are not comparable (as far as taste, cooking technique, doneness, flavor, everything). Both great, just different.
    Packerland, Wisconsin

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  • Ripnem
    Ripnem Posts: 5,511
    Lit,

    I think Rich forgot about his recipe. It's a winner ;)

    http://eggsbythebay.com/Recipes.html
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  • fishlessman
    fishlessman Posts: 34,806
    you guys got the good prices on those though, last time i bought one it was 8.99 a pound, im betting its in the 10/11 dollar range this summer around heree :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Lit
    Lit Posts: 9,053
    I got 2 of them from Costco and it was like $20. Just over 4 pounds total.
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  • Lovenbrau
    Lovenbrau Posts: 307
    Is there any other name for a tri-tip? Can't seem to find them here in eastern North Carolina? Thanks in advance.
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  • XLegglover
    XLegglover Posts: 67
    Looks AWESOME,,however,, I beleive they are two totally different choices. I cook a mean brisket and (thankfully) they have been great everytime (except my first one..long story) I have cooked tri-tip and love it, but given the choice, depends on the time at hand. If 14-18hrs is available depending on the brisket size, then brisket it is! If I only have an afternoon,, Tri-tip please! Go with what you like and never look back,, unless of course you smell someone else cooking on an BGE, then at least take a peek :)
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