Tri Tip or Chuck Roast?

[BlackHogDown]

Got a buddy coming up for work this weekend and looking for an excuse to drink some beer... not that we need one. Typically we will smoke a brisket and vac seal pounds and pounds of leftovers. Figured this time around, I'd do something a little more manageable. We are doing some "poke ribs" one night but need to satisfy the beef fix too...

With the idea of low/slow smoked brisket (S/P + smoke) in mind, which would you prefer?

Tri tip or chuck roast? Been wanting to try each.



Some pics in case anyone is hungry already this AM...

[bboswell]

I love a good tri-tip smoked low and slow just like you would a brisket flat!

[BertramBass]

I would do tri tip. You might want to do more than one if you want to freeze some leftovers. Two guys drinking beer can rip through a tri tip pretty quick...

[S-3 Ranch]

I love a good tri-tip smoked low and slow just like you would a brisket flat!

My sister lives in California and Tri tip is popular and good for bbq
I like chuck and Tri tip equally well

[stickerpatch59]

tri tip gets my vote.

[Pin Oak DXT]

Tri-tip all the way. And those ribs look great!

[sotx]

Tri Tip reverse sear method served medium rare to rare would be my choice.


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[wes]

if you want similar to brisket. Go with the chuck roast (also known as the poor mans brisket). Cook it the same as you would a brisket. Tritip is awsome too but I would not compare it to a brisket. Cook it slow till ~120 degrees then sear pulling at 130. Let rest for 10 min. With a tritip make sure you slice correctly. Grain runs different depending where you are on the roast.
From what you said above I would go with the chuck roast. More time to sit around the fire and drink beer.

[SaltwaterSlick]

poke ribs and beef ribs... 1/2 smoked, 1/2 fried... slice and they are all finger foods... no forks n knives needed... just beer n napkins and maybe some dippin' sauce! ...I'm jus' sayin'...

[tpack]

if you want similar to brisket. Go with the chuck roast (also known as the poor mans brisket). Cook it the same as you would a brisket. Tritip is awsome too but I would not compare it to a brisket. Cook it slow till ~120 degrees then sear pulling at 130. Let rest for 10 min. With a tritip make sure you slice correctly. Grain runs different depending where you are on the roast.
From what you said above I would go with the chuck roast. More time to sit around the fire and drink beer.

Have you checked the price of chuck roast lately. Briskets may be high now , but chuck roast have always been much higher per lb. than brisket. Briskets just way much more than an average chuck roast. I would go with the chuck roast though.

[Tjciranni]

Throw another tri tip for me.

[Big Lee]

The last Tri-Tip I smoked I shredded it and made Tacos with it. Added Salsa, Cheese, Sour Cream, and Guacamole. Towards the final Hour I put the avocado halves on the smoker and used those for the guacamole. Turned out great. Might have been the cold drinks or we were starving.

[wes]

Have you checked the price of chuck roast lately. Briskets may be high now , but chuck roast have always been much higher per lb. than brisket. Briskets just way much more than an average chuck roast. I would go with the chuck roast though.

yea it was about the overall cost not the cost per pound.

[brrdnk]

I have smoked Tri Tip and it’s great.
My favorite way is to sous vide then sear on a hot grill or fire pit with mesquite
Another way and this is how I do prime rib
Is smoke till about 100deg then vacuum seal and sous vide to desired temp then sear comes out awesome and has the smoke flavor.

[hooligan]

I love tri-tip but grew up with it over a santa maria style pit, if it's over medium rare its over cooked. Slice thin and toss it in a kaiser roll with jalapenos the next day