Tri tip is about $10/lb Brisket is $4/lb even factoring in fat trim… not sure

Dec 17, 2024
7:55:12pm

kotacoug Truly Addicted User

Tri Tip is cheaper. I’m sure you can cook Tri Tip like roast beef but why? It’s more expansive that chuck roast or brisket. What’s the point if it tastes the same and costs 3x as much. 🤷‍♂️

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kotacoug

Bio page: kotacoug
Joined: Jul 20, 2002
Last login: Dec 17, 2024
Total posts: 82,546 (4,781 FO)

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Messages

Author

Time

What roasts aside from brisket can be taken to 200 degrees and be delicious still?

dingus79 All-American

10:15am

Or asked another way, what roasts, like brisket, need to be taken to 200 degrees before they become delicious?

kccougar

10:20am

Yeah that's a way of saying it better. I'm asking specifically about beef, forgot to mention that

dingus79

10:27am

Tri tip. Pulled pork.

diluigifan

10:24am

Tri tip to 200???

Penske Material

10:25am

Tri tip should never go past 135

Tare

10:28am

It's surprisingly good smoked to 200 low and slow and toward the end wrapped in foil and butter, done it many times this

dingus79

10:31am

RE: It's surprisingly good smoked to 200 low and slow and toward the end wrapped

kotacoug

10:33am

Try doing it, then you'll believe. I would recommend prime grade though

dingus79

12:07pm

Brisket style tri tip is great

gaffer

10:53am

I love it. A lot like brisket. But way cheaper. Try it!

diluigifan

4:54pm

Tri tip is about $10/lb Brisket is $4/lb even factoring in fat trim… not sure

kotacoug

7:55pm

I like it better than chuck roast, it’s more expensive per pound but cheaper per unit and much simpler to cook. Brisket

dingus79

8:24pm

Tri tip….

kotacoug

10:32am

I have seen some youtube videos showing this but am yet to try it.

CougsOrDeath

10:36am

Most are skeptical until they actually do it, it's good if done correctly, prime grade is best since it's a leaner cut

dingus79

12:08pm

I haven't smoked any meats (wife doesn't care for them sadly) but I'd think chuck roasts would be the beef equivalent

ManicBlue

10:36am

Chuck

CougsOrDeath

10:36am

Did a bottom sirloin slow to about 200 and it turned out really well.

LeperKhan

11:34am

Interesting, hard to find that cut?

dingus79

12:09pm

Bone in chicken can be very slowly cooked to a much higher temp

Himni

11:36am

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