I am thinking it might had been this, because there was a good layer of fat on the edge of each one.
Meater - wireless meat thermometer
Well, I must say I am impressed. No more having to monitor my meat. I can just go in the house or go do something else. I had no problems with the Bluetooth range either, everything worked flawless. The magnets on the back are a nice touch and it just attaches to your Treager hopper. My first tri tip came out perfect. The app tells you how long you have to reach the internal temperature, and it tells you how long it has to rest and when it's ready. For anyone, with any type of grill, this is a must have.
Generally if you get burnt ends, they are brisket. From the Flat as it tends to dry out more than the point. Brisket is actually a decent deal from a per pound pricing compared to some better cuts of meat. It's just always large. I recommend always doing a full and not just the flat that some places will sell. I prefer to pick mine up at Costco, as they generally have Prime grade for lower pricing than the local shops sell choice. Some people can do them fairly quick, but I've always done low and slow, like 15+ hour cooks shooting for a done temp of 205. Usually I try to salt it 24-48 hours before cook, throw it on late the night before, wrap it up in the morning, then unwrap toward the finish to restore crust. They've always come out real well. I took my general process from this guy: Authentic Texas Style Smoked Brisket Recipe And Techniques (amazingribs.com)
This is what mean and @jmanz were talking about the other day. I want to do one, they seem easy enough, but it's the time frame. Normally I am not around enough for me to feel comfortable letting mine run that long. I just did another Tri tip the other evening and to me it's the poor man's brisket.
A rich man's brisket you mean? Tritip is far more expensive per pound than brisket, or you live in backwards land. At one point during the peak of supply chain concerns and beef pricing, brisket was expensive, but so was everything else.This is what mean and @jmanz were talking about the other day. I want to do one, they seem easy enough, but it's the time frame. Normally I am not around enough for me to feel comfortable letting mine run that long. I just did another Tri tip the other evening and to me it's the poor man's brisket.
There's plenty of people that do relatively quick cooks and still get brisket in a decent shape. I don't mess with success, but ultimately if you do low for a while to get your desired smoke application, you could cook at a moderately high temp after. The real magic is more in getting it to an internal temp of 205 and having time to let it sit after for everything to be in good shape.
So, that reminds me that in my previous post about making it, I forgot that after hitting 205, the other piece I typically follow is to wrap it in foil, then in a towel and then toss it in a cooler for at least 2 hours (4+ ideally I think). I think this is covered in the link I previously shared, the science behind it a bit and that it isn't simply "resting" the meat (which the guy says resting is BS when talking steaks or such). Anyway - for me Brisket is nearly a day long process since if I'm putting it on the grill late one night, the goal is to have it done around noon or early afternoon the next day, so that it can then sit wrapped up in a cooler until time for evening meal. If I were serving it at lunch time, I'd start cooking around lunch time to hopefully be tossing it in a cooler in the early AM hours
It's not, that Meater + tool takes this into account and you can actually watch your meat continue to rise inside the house another 2-4 more degrees. Plus it expands the juices back out through the meat. For years I was under the impression of pull it off the grill and eat instantly, boy was I wrong.
I must live in a backwards land then, I just paid $3.89lb for tri tip here.
So you let your grill just run overnight then?
It is on fire. It's supposed to be.... When your talking about indirect heat and pellet smokers, it doesn't seem like much of a concern to me. With my Green Egg, it's possible if it got too windy and really stoked up the coals that it could get out of control. It would be fine, other than ruined meat. In the past that was more of a concern, but I never did have an issue. I have a temp control system for it now. It basically has vents at a point of nearly suffocating the coals, and a fan that runs to stoke coals and keep it maintaining just the amount of heat wanted. Pretty safe to set it and forget it.
This little tool is one of my favorite purchases this year so far. It has completely changed the way I grill. Perfect each time. I did another Tri Tip last night again. These I consider a poor man's brisket. They are just so easy to do and are so good. I don't know if it's the rub I am using but dam they are coming out restaurant quality. My kids just devour it as well, which is rare for my kids to eat meat like this. I have moved up to a medium cook since that is what my wife prefers. Last night I didn't have a lot of time to cook, so instead of putting it on smoke for a half hour last night, I went ahead and cranked it up to 225 and let it cook while I mowed. I think it turned out even better? But if you own any type of grill, this tool is a must have!
I have been watching that barbecue show. They were talking about how tri tips are the hot new meat down in California and Texas now. They said it was a cut that not many people used to use but is becoming popular now. I might try to do a reverse sear. You just basically take a cast iron pan and after you get done get the pan as hot as possible, put some butter in it and sear each side for about a minute, adds a nice crust to the tri tip.
Yeah you know how that goes on Amazon. Some said poor wifi strength, others that the temp is off etc.
Ya take reviews with a grain of salt. I know there was range problems with the original but those were fixed with the + model. I am impressed with the range, I can go anywhere in my house, out in the garage, out back. If I go really far in the back I will get a message of lost connection, but all you have to do is get close again and it reconnects. I never expect anything to reach that far though.