{"id":1112,"date":"2025-05-19T12:00:00","date_gmt":"2025-05-19T19:00:00","guid":{"rendered":"https:\/\/www.basilweb.net\/blog\/?p=1112"},"modified":"2025-05-19T12:00:00","modified_gmt":"2025-05-19T19:00:00","slug":"this-was-not-only-my-first-time-cooking-a-tri-tip-but-i-did-it-unconventionally-smoked-it-like-a-brisket-it-turned-out-amazing","status":"publish","type":"post","link":"https:\/\/www.basilweb.net\/blog\/2025\/05\/19\/this-was-not-only-my-first-time-cooking-a-tri-tip-but-i-did-it-unconventionally-smoked-it-like-a-brisket-it-turned-out-amazing\/","title":{"rendered":"Inaugural Smoke on Ol\u2019 Glory"},"content":{"rendered":"\n
Tri-tip smoked like a brisket<\/figcaption><\/figure>\n\n\n\n

This was not only my first time cooking a tri-tip, but I did it unconventionally – smoked it like a brisket. It turned out amazing.<\/p>\n\n\n\n

Mustard was the binder. Seasonings consisted of Killer Hogs AP, Fiesta Fajita Seasoning, and shit-ton of fresh cracked pepper. I do not eat brisket by the slice with the exception my taste test after smoking it; I use it for my tacos, nachos, and burritos. That\u2019s why I went ahead and threw some fajita seasoning in the mix.<\/p>\n\n\n\n

Post oak and a small amount of cherry wood was used for the smoke. Temperature was maintained between 250-264 for the whole cook. Reached 165\u00ba at almost 4 hours in at which point I wrapped it in foil and placed back on until it was probe tender, almost 2 hours. Final temp was 203\u00ba.<\/p>\n\n\n\n

After a 30 minute rest on the counter the slicing began. It was so juicy and pull apart tender. Tasted just like a brisket.<\/p>\n\n\n\n

This tri-cut is going to be my go-to for when I don\u2019t spend all morning, afternoon, and some evening smoking a real brisket. Previously, my go-to was a good chuck or roast and I would end up discarding probably a fifth of the weight in fat after it was cooked.<\/p>\n\n\n\n

There\u2019s not a whole lot of fat on a trimmed tri-cut but there is enough internal marbling to keep it juicy during a 5-6 hour cook. In the picture here you can see just how lean this piece was. There was no fat left for me to cut off. Most impressive.<\/p>\n","protected":false},"excerpt":{"rendered":"

This was not only my first time cooking a tri-tip, but I did it unconventionally – smoked it like a brisket. It turned out amazing. Mustard was the binder. Seasonings consisted of Killer Hogs AP, Fiesta Fajita Seasoning, and shit-ton of fresh cracked pepper. I do not eat brisket by the slice with the exception […]<\/p>\n","protected":false},"author":1,"featured_media":1111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[499],"tags":[46,577,219,418,575,576,578,417],"class_list":["post-1112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grill","tag-bbq","tag-brisket","tag-grill","tag-kettle","tag-meatcraft","tag-smoked","tag-tri-tip","tag-weber"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.basilweb.net\/blog\/wp-content\/uploads\/2025\/05\/img_2816-1.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/posts\/1112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/comments?post=1112"}],"version-history":[{"count":1,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/posts\/1112\/revisions"}],"predecessor-version":[{"id":1113,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/posts\/1112\/revisions\/1113"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/media\/1111"}],"wp:attachment":[{"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/media?parent=1112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/categories?post=1112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/tags?post=1112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}