Smoked Prime TRISKET
Smoked Prime TRISKET - What you say is a "TRISKET"? You'll not find this cut of beef at any Butcher Shop or your local grocery store meat counter. The reason is because a TRISKET is a Tri-Tip roast cooked to perfection like a Brisket. Therefore the Tri-Tip becomes a TRItip briSKET. Hey, don't blame me, I didn't make this stuff up - I first heard about a TRISKET on the LetsTalkBBQ Forum when user muebe took a Tri-Tip roast and cooked it like a Brisket to 200ºF.
Many, including myself, think that it's sacrilegious to cook a Tri-Tip roast past medium-rare (135º to 145ºF). But after seeing multiple postings of TRISKET photos and write-ups about how delicious the results are I chose to find out for myself using a peeled USDA Prime Tri-Tip roast from Costco. Since I bought 12 Prime Tri-Tip roasts from Costco then this will be my posting of 4 of 12.
It was an unqualified success. I will say that SWMBO gave me the evil eye when I pulled the Tri-Tip at 140ºF to wrap in foil cause that's the sweet spot for me - when my Tri-Tips are so tender you can cut them with a fork and she says it melts in your mouth. I was somewhat skeptical but the results were delicious. Very moist and tender results. Sure is a lot easier to cook than a brisket and to me tasted a lot better than a brisket. Also since there's only the 2 of us it's a lot cheaper to smoke/cook a TRISKET than spend $30 - $50 for a brisket.
Prep the TRISKET like you would any other Tri-Tip roast with the exception of using a Prime Rib Seasoning instead of a Tri-Tip seasoning like Pete's Western Rub. When cooking a prime rib or ribeye roast I prefer using Fagundes Prime Rib Seasoning but you can use your preferred seasoning or rub.
- Trim any excess fat and silver skin from the roast
- Rub the Tri-Tip roast with an extra virgin olive oil and Fagundes Prime Rib Seasoning
- Wrap the roast with plastic and refrigerate overnight
- Configure your MAK 2 Star wood pellet smoker-grill or grill of choice for indirect cooking
- Preheat your grill to 225ºF using Hickory or wood pellets of choice
- Smoke the TRISKET for approximately 2 hours till the internal temperature reaches 140ºF
- Double wrap the TRISKET in heavy duty foil and return to grill
- Increase the pit temperature to 300ºF
- Remove the TRISKET when the internal temperature reaches 200ºF
- Rest the TRISKET in the foil for 15 minutes before carving against the grain
For planning purposes: Total time ~ 4 hours - 30 min preheat/2 hours @225º/hour & 15 min @300º/Rest 15 min