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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

  • SciAggie
    SciAggie Posts: 6,481
    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. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Foghorn
    Foghorn Posts: 9,795
    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. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX