Q: Hey Doc,
I just returned to my home state of Washington after spending 13 years in Texas. During my stay in the deep south I acquired a taste for really good BBQ. Because I was unable to find any good BBQ restaurants and because cooking is a big passion of mine, I purchased a nice pit and have been honing my BBQing techniques for the past couple of years. Your book has been a huge help. Anyways, I’ve decided that it would be fun to start cooking in some of the local cook-offs and the first one of the season is coming up next month. I was a bit surprised to see that brisket wasn’t listed as one of the classes and instead Tri-Tip is. I’ve grilled Tri-Tip but I’ve never BBQ’d it. Do you have any suggestions? Would you basically use your brisket recipe with a reduced cooking time?
They have some “lite” cookoffs up there that are one-day deals and brisket just doesn’t work. I find Tri-Tip does much better grilled to medium rare and sliced thin across the grain. There’s a good recipe in my first book, check it out.