Wagyu Tri-Tips Over Weekend On Ultimate 23

[moebutt]

Smoked two of them like briskets (probe tender at 194 internal) and one to my normal 135 internal then seared, all turned out fantastic!😊

 

Edited September 2, 2024 by moebutt

[JDBBQ]

Looks good ... love tri tip.  I usually do to med rare / med.  will have to try the smoking to 195 method

[Troble]

I’ve done a wagyu brisket before didn’t think it was worth the money IMO. If I’m gonna eat wagyu I want it rare 

Edited September 3, 2024 by Troble

[moebutt]

6 hours ago, JDBBQ said:

Looks good ... love tri tip.  I usually do to med rare / med.  will have to try the smoking to 195 method

Thanks!

I always do a few Wagyu "Tri-Tip'skets" whenever we're in the mood for brisket but I don't want to spend 600 hours doing a full packer, lol, it's a great, delicious hack-they're a lot like like a really kickass brisket point without being overly rich...😊

Edited September 3, 2024 by moebutt

[C6Bill]

I love a nice tri tip but we don't get them around here often.  But as far as wagyu briskets, they are the only briskets i cook. I love them  

[moebutt]

4 hours ago, C6Bill said:

I love a nice tri tip but we don't get them around here often.  But as far as wagyu briskets, they are the only briskets i cook. I love them  

Same here, with exception to a few "rare" Prime Grades I've found with unusually spectacular marbling in the flat, I've all but given up on doing anything less than a Wagyu BMS-7 when it comes to a brisket since I "never" wrap my briskets until they're almost done (at least 185-190 internal then a long hot hold at 150 degrees) and the Wagyu's just consistently turn out fantastic with a nice, juicy flat that hasn't dried out.👍😊