Hi guys- It's been a while since I last posted.
I moved to the Tampa area, and went out looking for either a brisket flat or a Tri-Tip that I wanted to cook like a brisket.
(I loved doing this when I lived in WA). As other said, tri-tip is hard to find here in FL. I went to a local market, and it had a lot of meat cuts I never heard of with Spanish-sounding names. That's cool, I'm willing to try things out.
Anyways, I could find whole packers, but not just a flat, and I wanted something small because the wife is out of town for the next week, so a whole packer is just too much.
I found this cut called a Picana. It's got a real nice fat cap on it, so I figured I'd pick it up and try the experiment of cooking it like a brisket.
Anybody on here tried this before? I'm looking for lessons learned and suggestions.
Thanks!
I moved to the Tampa area, and went out looking for either a brisket flat or a Tri-Tip that I wanted to cook like a brisket.
(I loved doing this when I lived in WA). As other said, tri-tip is hard to find here in FL. I went to a local market, and it had a lot of meat cuts I never heard of with Spanish-sounding names. That's cool, I'm willing to try things out.
Anyways, I could find whole packers, but not just a flat, and I wanted something small because the wife is out of town for the next week, so a whole packer is just too much.
I found this cut called a Picana. It's got a real nice fat cap on it, so I figured I'd pick it up and try the experiment of cooking it like a brisket.
Anybody on here tried this before? I'm looking for lessons learned and suggestions.
Thanks!