{"id":8534,"date":"2016-10-11T18:01:22","date_gmt":"2016-10-12T01:01:22","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=8534"},"modified":"2016-10-11T18:17:20","modified_gmt":"2016-10-12T01:17:20","slug":"smoked-prime-trisket","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-prime-trisket\/","title":{"rendered":"Smoked Prime TRISKET"},"content":{"rendered":"
\"Smoked<\/div><\/div><\/a>
Smoked Prime TRISKET<\/div><\/div><\/div><\/div><\/div>

Smoked Prime TRISKET<\/h3>

Smoked Prime TRISKET<\/strong> - 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 TRI<\/strong>tip briSKET<\/strong>. Hey, don't blame me, I didn't make this stuff up - I first heard about a TRISKET on the LetsTalkBBQ<\/a> Forum when user muebe took a Tri-Tip roast and cooked it like a Brisket to 200\u00baF.<\/p>\n

Many, including myself, think that it's sacrilegious to cook a Tri-Tip roast past medium-rare (135\u00ba to 145\u00baF). 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.<\/p>\n

It was an unqualified success. I will say that SWMBO gave me the evil eye when I pulled the Tri-Tip at 140\u00baF 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.<\/p>\n<\/div><\/div><\/div><\/div>

\"Smoke<\/div><\/div><\/a>
Smoke ring on TRISKET<\/div><\/div><\/div><\/div>
\"Sliced<\/div><\/div><\/a>
Sliced smoked TRISKET<\/div><\/div><\/div><\/div>
\"Rested<\/div><\/div><\/a>
Rested TRISKET<\/div><\/div><\/div><\/div><\/div>

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<\/a>. When cooking a prime rib or ribeye roast I prefer using Fagundes<\/a> Prime Rib Seasoning but you can use your preferred seasoning or rub.<\/p>\n