Smoked Tri-Tip | Brisket Style Chopped Beef Sandwich
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Published 2020-09-04
► PRINT RECIPE: www.atbbq.com/thesauce/smoked...
Creekstone Farms: www.creekstonefarms.com/
RECIPE COOKED ON: www.atbbq.com/kamado-joe-clas...
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All Comments (21)
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Malcom & Tom are a blessing from above we are all better BBQ’ers/smokers cause of the two of you 🙏🏾
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I’ve been grilling tri-tips for 35 years and never once did it occur to me to do one like a brisket. I now have a plan for the weekend.
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Makes my heart happy to see tri-tip getting recognition and love. Some of my favorite memories growing up in California is bbq tri-tip sandwiches with bbq corn at a farmers market. One of the things I miss most about not living in CA anymore. Definetly harder to find tri-tip for a decent price here in New Mexico.
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I did two the other day. One was traditional, cooked to 140-145 with a reverse sear. The other was like a brisket, cooked to 203. The brisket method was just as juicy but more tender as the intramuscular fat rendered more.
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16:51 “ i see tacos in our future”. That should be on aT-Shirt.
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Since watching your channel and one other charcoal has become another utility bill around my house.
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Thank you for this recipe.! I'd just did it last sunday and my wife and kids went in a Tri tip frenzy almost inmediatley..!!! Also used those two rubs and it was insane. Definetly the best recipe of this kind I ever make... It was flavour heaven..!!!
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Every time he smokes something I'm sold. I'm gonna smoke 3 three tomorrow! Nice job ATBBQ and Chef Tom!
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Been doing it this way for years! I always get told "that's not how ya do a tri tip". Well don't knock it till ya try it. Great job Tom 👍🏻
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The best thing about tri-tip is, that it is a incredibly versatile cut of meat. There are so many different ways to cook it. On the Grill. smoked, oven roasted, in the crock pot....yeah the crock pot!! My family has been coking tri-tip for almost 70 years, you learn to cook it a lot of different ways.
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I made this last night. It was amazing and I shared the recipe with several friends. I also told them about this amazing YouTube site. Keep the recipes coming.
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In Cali, tri-tip is everywhere. You can do a lot with it - BBQ low and slow, grill as a steak, stew chili, sandwiches, kabobs. For grilling as a steak, make sure you slice it correctly. The grains run three different ways and most people get this wrong and end up with "tough" meat.
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Love the crispy quality of the video and the no back ground music
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4:29 "If you pump and keep pumpin and it starts to come back out, means it's time to move on." Okay. So, never take responsibility. Got it!
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This right here!..Smoked on traeger!! Straight delicious. Uses spiceology's espresso rub ,meat church holy gospel...beef broth and BBQ sauce injection was nice!!
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I just wanted to say that I’ve enjoyed all of your videos and learned from all of them also. Many thanks to all of you for teaching and making us better BBQers.
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I was born and raised in Cali and I've never seen Tri-Tip done this way...I was always taught that it's a dry cut of meat and that anything above 140 or so and you are just going to dry it out...I've only ever really either grilled them or reverse seared them. I am definitely going to try this method, it looks amazing!! Thanks!!
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Thanks for these awesome videos. That pulled pork video is my favorite. Thank you and happy thanksgiving.
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One of the best videos Ive seen in a while, thank you.
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I'm speechless again what Chef Tom has conjured up here. Everything, down to the smallest detail, is brilliant 👍👍👍
