@heatstrokesbbq: Tri-tip > brisket, and that’s just this Californian’s opinion. 🌴🔥 It’s quicker, easier, and if you know how to slice it, just as tender. This bad boy got glazed with Bachan’s Yuzu Sauce, then topped with Old Smokey and Reaper for that perfect balance of sweet and heat. Here’s how to treat it right: 1️⃣ Hit it with Bachan’s Yuzu for a binder, then coat it in Old Smokey and Reaper for that sweet heat. 2️⃣ Smoke until it hits 110°F. 3️⃣ Sear until you reach about 130°F, then pull it off to rest. 4️⃣ Slice against the grain and serve up perfection. Sorry brisket lovers—out west, tri-tip wears the crown. 👑 Gravity 600 - @Masterbuilt Fuel - @Jealous Devil Prep Tub - @Drip EZ Bachan’s yuzu - @Bachan’s Old Smokey - @Strongarm_Bar_and_Grill Reaper - @blazingstarbbq Thermometer - @MEATER Knife - @Spaceman Test Kitchen #TriTipKing #CaliBBQ #GrillMaster #BBQLife #SmokeGameStrong #Masterbuilt #MastersOfSmoke #HeatstrokeEats #BBQGoals #flavorsworthfightingfor

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Tuesday 11 February 2025 14:39:58 GMT