u/lederbrosen1

4th of July warmup

Getting ready for the wife’s family to be here 4th of July.. figured I could refresh some brisket memory, and that mild southwest desert heat should really be a gentle smoke session outside.

22lbs.. 18lbs after trim (fat to tallow). USDA choice from Costco, nothing special.

\-Rubbed w salt for 48 hours resting in fridge
\-Mustard binder, SPG + onion powder
\-8:30pm on at 225° fat side up (Traeger). Low of 79° out. High of 103°..
\-2:30a check, 145° approaching stall
\-5:30a check, 168°
\-Foil boat, flipped fat side down, added its own tallow (2 tbsp) to flat side of foil boat
\-Bumped to 300°
\-Pulled at 8:50a, 197° average & probe tender
\-10 min indoor (72°) stovetop rest
\-Foil cover & wrap, 2 towel wrap, placed in igloo by 9:05a to rest.

Also, made some cornbread just in the oven. Bob Mills recipe, was “meh” but then again so am I.

Thoughts? Cheers fellas and happy upcoming Father’s Day to some of ya!

$43.99 too!

Me when I hear my wife tell our toddler “let’s go find daddy!” when I’m only 2 minutes into a poop.

Haven’t even gotten a chance to lose to a level 300 chess bot.

Posted some tri tips last week that I made brisket style and a few of you savages were foaming at the mouth about it!

So went back to ol’ faithful and smoked these to 120° then seared on the cast iron until a 15 min rest to hit medium for my wife and I.

Smoked paprika, black pepper and Costco no-salt seasoning w a mustard binder after being salted for over 24 hours in the fridge.

Smoked two tri-tips while stuck at home with a sick toddler. 5.1lb total weight between them both.

Salted overnight.

Seasoned with smoked paprika and Costco no-salt seasoning (wife hates too much black pepper).

Smoked at 225° from 9:30a until about 1p when they both started to hit the stall.

Moved them into foil boats with beef tallow rendered from a few previous brisket trims. Wanted to see how foil-boat worked w tri-tips vs wrapping em.

Pulled at 5p at 203° and 205° once finally probe tender.

Some notes: I love foil boat for my briskets, and dependent on the fat on the cut I’m smoking I’ll keep using that method but I think wrapping tri-tip is probably the better way to go.

Thoughts? (Yeah I’ll clean my Traeger I skipped cleaning after pulled pork)