Tri Tip brisket.

[Glove Medic]

I’ve been practicing on some less expensive tri tips smoking them like a brisket. This one I ran at 180 for the first 3 hours then I bumped the grill to 225 until the temp probe was reading 165-170 and the bark was looking set up. I then wrapped it in butcher paper with some tallow and put it back on the grill till it hit 200 and was probe tender. I rested it in a small cooler for a couple hours. It came out pretty good and I look forward to doing a full brisket soon. It was a frosty 29 degrees when I fired the grill this morning.

 

[mixed up]

I have not had luck with briskets but this last on I did I just let it eat it stalled at 160 for a long time then would only move 1deg every hour after it was a 10 lb it smoke for 24 hrs at 225 unwrapped but after 8 hr I put it in a pan with apple juice and covered it loosely it turned out to be the best one I ever did that was just last weekend