We have found that the best burnt ends are made with a tri-tip steak (which only weighs around 3-5 pounds) instead of the 20 pounds of brisket. Further, it is the perfect size for our small family. The tri-tip actually comes from a cow’s collar bone area, which interestingly enough, cows also don’t have collar bones, so this area remains tender. The tri-tip is perfect sized for making burnt ends, as it is small and has the same consistency as brisket. No, tri-tip is not part of the brisket. Tri-ti
Tri-tip is more common on the West Coast but harder to find elsewhere, “Tri-tip is relatively rare nationally because much of it is shipped to California where there is high demand.”
Tri-tip can be sliced into steaks before cooking or grilled whole and sliced afterward. Since the grain runs in different directions, it can be tricky. “Look for the linear patterns on the tri-tip and cut perpendicular to those.” “You might need to adjust your knife angle as you move from the middle toward the end.”
My favorite method, other than smoking it, is to grill it whole over indirect heat for about 30 minutes. Once it reaches a nice medium-rare (around 125°F), move it directly over the coals for a final sear. Let it rest for 5 to 10 minutes before slicing. Tri-tip has excellent fat and connective tissue, so just salt and pepper work wonders.” Tri-tip smokes well, tastes great both hot and cold, and pairs well with many dishes.”
Tri tip comes from the bottom of the sirloin, while brisket is cut from the chest area of the cow. They are different cuts of beef with distinct flavors and textures.
This is a great recipe for the Oklahoma Joe’s Smoker.
INGREDIENTS:
- biggest and most marbled tri-tip you can find, usually a little over 3 pounds, but some go as big as 5 pounds
- 1 cup brisket injection mix
- 1 tablespoon peanut oil or other high temp cooking oil
- 1 cup apple juice
- 2 cups beef stock
- 1/2 cup BBQ sauce
Dry Rub
- 1/2 cup black pepper, coarse ground
- 1/2 cup kosher salt, coarse ground
- 2 tablespoons granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
Equipment
- meat syringe
- remote probe thermometer
- food-safe spray bottle
- 18″ x 24″ piece aluminum foil
- half-sized steam pan or other grill-safe container
- fat separator
PREPARATION
1. Inject the brisket point. Use a meat syringe to inject the brisket injection mix in the point in a 1-inch grid pattern. Injection approximately 5ml in each site. Because the point has a lot of loose fiber, you will have some of the mix come back out. HOT TIP-When trimming the exterior fat off of the point, hold the point so it is curved and slice with the grain. Only get the surface fat, don’t worry about the fat veins between the muscle fibers.
2. Season the brisket point. Mix the dry rub ingredients and reserve one tablespoon of this mix for seasoning at the end. Apply a light coat of oil and season the brisket point on all sides. Wrap it in plastic wrap or place it in a gallon zip top bag and place it in the refrigerator for 10-12 hours.
3. Preheat your Oklahoma Joe’s Smoker® to 275-300°F. Place a water pan in your Oklahoma Joe’s® Smoker filled three-fourths full with water or other desired liquid. Stack 6 small wood splits in the fire box. Pour a chimney starter full of lit charcoal on top of and around the wood. Preheat to 275-300°F at the level of the cooking grate. Add 2-3 wood splits every 30 minutes or as needed to maintain the cooking temperature.4. Smoke the brisket point. Place the brisket point in the smoker, on or above a drip pan. Put apple juice in the spray bottle and spritz the brisket point once an hour. Allow the point to smoke until it is almost black and hits an internal temperature of:
Depending on the size of the cut, Tri Tip can reach an internal temperature of 140°F in just 1 ½ to 2 hours at 225°F. For a rarer cook, it’s even less time. To reverse sear, we recommend smoking at 225°F until the internal temp reaches 5 to 10°F below your desired internal temperature for doneness. Then turn your grill up to 500°F, open the Flame Broiler Plate on your pellet grill and sear both sides until you reach your desired internal temperature.
- 120°F = Rare
- 125°F = Medium Rare
- 130°F = Medium
- 140°F = Medium Well
- 150°F = Well Done
5. Foil the brisket point. Place the brisket point in the center of the sheet of foil. Pour about a half cup of the stock around the brisket point. Fold up the edges of the foil to create an envelope around the point and place it back on the smoker.
6. Remove the point when it reaches an internal temperature above 200°F ( we find that too high, see chart above) and it is tender “like butter” when you stick a temperature probe or skewer into it.
7. Slice the point into 1” thick slices. Turn those 90° and slice in 1” slices again, creating 1” cubes. Place the cubes in a half-sized steam pan. Add the stock from the foil and more stock to fill the pan up to about 2/3rds the height of the burnt end cubes. Cover the pan tightly with a lid or foil.8. Braise the burnt ends. Place the burnt ends back in the smoker for 75-90 minutes.9. Sauce the burnt ends. Remove the pan and strain off the stock and beef jus into a fat separator. Thin the half cup of BBQ sauce with up to a half cup of the stock/beef jus. Drizzle that over the burnt ends.10. Finish the burnt ends. Place the burnt ends back into the smoker for 15 minutes to cook the sauce onto them. Taste one for seasoning. If needed, finely grind the reserved tablespoon of dry seasoning and sprinkle it on the burnt ends.