Whats the best way to barbecue tri-tip without overcooking ?!
5 lb. brisket or tri-tip
1/2 bottle liquid smoke
4 tbsp. Worcestershire sauce
2 tsp. seasoning salt
2 tsp. garlic salt
2 tsp. celery salt
Meat tenderizer
Salt and pepper to taste
Put all ingredients on both sides of meat and let set all night, lean side down in tight container and refrigerator. Cook with fat side up at 200 degrees for 7-8 hours, covered with foil.
Turn meat lean side up and cover with barbecue sauce; cook another hour. Remove from oven and let stand 30-45 minutes. Just like deep- pit barbecue!
Answers: BAR - B - Q BRISKET OR TRI - TIP
5 lb. brisket or tri-tip
1/2 bottle liquid smoke
4 tbsp. Worcestershire sauce
2 tsp. seasoning salt
2 tsp. garlic salt
2 tsp. celery salt
Meat tenderizer
Salt and pepper to taste
Put all ingredients on both sides of meat and let set all night, lean side down in tight container and refrigerator. Cook with fat side up at 200 degrees for 7-8 hours, covered with foil.
Turn meat lean side up and cover with barbecue sauce; cook another hour. Remove from oven and let stand 30-45 minutes. Just like deep- pit barbecue!
I would use indirect grilling...that is not have it directly over the hottest part of the grill.
Use a thermometer.
I usually cut the roast in half to make 2 smaller pieces, then perhaps marinade each in a different flavor liquid.
Get the grill rocket hot and place the chunks of meat directly over the heat for 2-3 minutes, then rotate. Do this 6 times so you get browning all over, then reduce heat and move the meat to an indirect position.
Wait 20 minutes and stick a thermometer in and start watching temp.
Remove, let sit 10 minutes covered with foil, then cut against the grain.