Anyone try smoking tri-tip to 200+degrees?

Discussion in 'Beef' started by trubludad, May 4, 2015.

  1. trubludad

    trubludad Newbie

    Just wondering if anyone has tried smoking a tri-tip to 200degrees? basically trying to simulate a brisket? I am worried about the lack of not rendering... So im curious on your thoughts.

  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    IMO, Tri Tip is a lean cut of meat with very little fat other than most have a fat cap... At least round here they do. No need to worry bout the rendering on a TT ! It's a very lean cut that's much better pulled at IT of round 135-140* ! If a TT was taken to 200* IT, again IMO it'd be dry & crumbly !

    Brisket has fat that has to be rendered to be tender, why you take it to IT to near the 200* mark. It's tough til the fat renders !

    Hope this explanation helps !
  3. trubludad

    trubludad Newbie

    That's what I figured but its good to here from people who have a millions times more knowledge about this stuff then I do.

  4. I'm not seeing it as anything you would want to eat. I bet a hunk of shoe leather would be better.

    Happy smoken.

  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Justin & David said---I agree!

    Save your long term smoking to over 200° for the cheaper meats that need it.

  6. timberjet

    timberjet Master of the Pit

    If you want a cheaper alternative to Brisket get yourself some Chucky. I'm telling you it's good stuff.

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