Malcom Reed is a national treasure.

@andrewdoucet4176

2 жыл бұрын

This man needs to be entered into the Mississippi hall of fame

@NorrisChuck6565

2 жыл бұрын

He really is. I don’t cook anything until I looked up if Malcom has a How To: on it

@jonathandorsey2993

2 жыл бұрын

Facts

@Mr1970s

2 жыл бұрын

Amen to that 🙏🏻

@888HUSKERS

2 жыл бұрын

Is there a BBQ Hall of Fame? If so this man should be in it because he changed the quality of life for millions of people by upping everyone’s BBQ game.

Malcom you taught me how to grill when I bought my first smoker 5 years ago. I didn’t know anything about smoking and by accident I came across your channel. I’m a HUGE fan and I hope you understand the knowledge I’ve soaked up because of you 🔥

@mzingone12

2 ай бұрын

He’s a saint

@sofakingraw4149

Ай бұрын

Same man

@nefarious559

Ай бұрын

Not by accident by gods will

I've done 3 tri-tips since this past fall. My family loves it. Reminds me of brisket flat, just slightly more firm. It's a lot less of a time commitment compared to a brisket, and a perfect size for the 3 of us plus leftovers.

@Grogansweep14

2 жыл бұрын

Yeah okay…. Where are you going with this? Because who cares

@wjcallihan

2 жыл бұрын

@@Grogansweep14 You could have said the same thing to *any* of the other comments on this thread. It's odd that you picked on this guy for making a perfectly normal comment.

@nodidog

2 жыл бұрын

@@wjcallihan I thought it was pretty interesting too, just added context to the main video. The angry commenter clearly has some mental issues.

@blockchainbucks154

Жыл бұрын

​@@Grogansweep14 I felt the exact same way about your comment 🤣

You literally taught me how to grill. And now I’m obsessed with it love it bro!

@CJ2008NW

2 жыл бұрын

Same

Been doing my Tri Tips brisket style for several years now. I do ‘em pretty much the same way, but try to pull ‘em at 195*-ish and then cooler rest for at least an hour. I consider them a “mini brisket” because they bring great flavor and similar texture but in a smaller, convenient size. Now that it’s just the wife and me, an 18Lb brisket is just a lot to handle. Tri Tip “brisket” is a game changer.

@DavidPerez-cc3jc

7 ай бұрын

Why 195° not 200° like he said. Are you finding that it's juicier at 195 than 200

@CloudReborn23

Ай бұрын

@@DavidPerez-cc3jcI was wondering that too or does it make it pull apart better

Did this recipe March 29. This turned out to be the best meat I’ve ever cooked. Much simpler than brisket. Moist, tasty, melting your mouth. Absolutely delicious! Thank you, Malcom!

I’ve never been really good at briskets and appreciate those who who do them well. I saw this video and decided to give it a try. Turned out to be just incredible! Planning on doing more of these in the future :-) Thanks!!!

I love doing tri tips brisket style. You get the flavor and tenderness of brisket but in half the time or less depending on size and pit temp. I use the leftovers for tri tip cheesesteaks. So good

Smoked my briskets like Malcom just last night. Came out great. It's funny when dinner is so quiet when everybody is enjoying my BBQ'S. Love you Malcom, keep it up and experiment.

Looks great Malcom! I’ve been doing my tri tips like this for a few months now. I buy then untrimmed, cut up the fat and render it down on the smoker to pour over the tri tip when I wrap it (credit to Mad Scientist BBQ for that one.) Salt pepper garlic and smoke is all it needs. I pull at 203 and let it rest at least 30 minutes and it’s amazing eating. Damn close to a brisket and much more practical. We love trisket!

Amazing and didn’t take too long compared to overnight slow and low heat. Fascinating to see the versatility of the cut.

Another great video! Love your bbq rubs Malcom! Don’t ever stop!

@smokinpupsbbq2247

2 жыл бұрын

Also that marbling is just mwah *chefs kiss*

Looks awesome Malcom! Thanks for helping us weekend smokers out!

Malcolm, your facial hair journey has been as epic as your "kitchen table" to "epic bbq right" table journey. I haven't always been here for it, but I'm definitely a fan, brother! Wow!

I'm doing one right now. This will be my first tri tip and I can't wait to try the result! Thank you kindly for this video.

Thank you Malcom!!! I’m trying this method this weekend!!!!

I'm a huge fan. So happy you make the content that you do. Gives me the confidence to try it myself. Thanks!

Well done Malcolm! Looks incredible! Done two of these. Just like this. I always have your The BBQ Rub on hand. Such good looking cooks on this channel.

Ok I’m doing this on the weekend… thanks as always for the awesome ideas and demos!

Great closing line 🤠! I'm trying this next time I do a 5 hour rib smoke. Thanks Malcolm. You've helped us all more than you know.

Thanks for your videos, you've helped me develop my bbq techniques. I bought a bottle of your AP rub the other day, that stuff is great!

Great job Master Reed! You are always killing it! Best BBQ show on KZread!!!

Man.... I'm stoked to try this!! I do Tri Tips all the time multiple ways. I love that cut of meat. Definitely going to try this on the Primo XL!! Have done 3 Wagyu Tri's now. They're insanely delicious! Thanks for trying this and making the video. Love all of your videos!!

I scored a buy one get one free tri tip special about a month ago. I cooked one like a brisket and did a reverse sear on the other. Both were cooked on my BellFab offset. They both turned out amazing!

Just tried this today wit my brotha Ray Peña. Most tender tri-tip I have cooked. Thanks for the great content. Keep it up! ❤️

Looks great, gotta try that! Love all your other recipes. You are the man!

Awesome video! Been meaning to give this a try myself soon, glad you attempted it before me so I could get some tips.

Definitely trying this with my next tri-tips. I have a couple American Wagyu tri tips in the freezer right now ready for something different.

Malcom! I made this today with Prime tri-tip from Costco. It’s a perfect, perfect substitute for brisket. You’re amazing and I think I should sit and watch every video of yours now. 😀😀😀

Thanks for sharing with us Malcom, that turned out great. Looked juicy and done so the whole family would eat it. Fred.

Malcom your recipes are SPOT ON! I am doing a Brisket (Flat with a little tip) today for our family’s Fourth of July party. 9 lbs on a Pit boss at 225-250. I bought your AP, Texas Brsket and BBQ Rubs. Topped with Montreal Steak rub. Following your recipe: Fat side down, 4 hours then wrapped in butcher paper to 200 degrees. Keep your fingers crossed!

I've been waiting for this.... Great job big Malcolm. Looks awesome

You make your videos simple and very detailed worth the time to invest in makes life easier for the first timers

Looking good Malcom!!

Incredible work as always brother!

Such a beefy flavor, tri-tip cooked brisket style are so quick to cook and serve and the flavor is rich, especially if you leave the fat cap omg

Great work, done a few myself and they are great. Love the hustle on the podcast and everything else happening! 🍻

I made sirloin tips with gravy with tri tip and it tasted like butter. All that fat dripped off it and made great gravy and the meat was just silky soft and juicy. Underrated slow cook meat.

You could have cooked it to 300° and it would still have been phenomenal. I want you to retest this with a USDA Choice or Prime Tri-Tip.

@tracker2195

2 жыл бұрын

Good point

@Woodwardsbbq

2 жыл бұрын

Yah, I gotta agree. Love to see how a choice grade turns out.

@haoleboy7835

2 жыл бұрын

agreed

@cesarsanchez9697

2 жыл бұрын

Yup. It's so difficult to screw up Tri Tip. So sad more people know about the cut now. It was a lot cheaper when only folks on the West Coast used this cut.

@Woodwardsbbq

2 жыл бұрын

@@cesarsanchez9697 I’m sure this is how places that grew up with brisket felt when people from the West coast starting cooking that cut. Damn internet. Lol

Looks absolutely delicious!!

thanks for the infro imma do this for thanksgiving tonight!

Love it looks amazing

Honestly that looked amazing. Well done

I did this for the first time a few weeks back, I was surprised how good it was, real Smokey, real tender and juicy, great flavor. It's fitting to call this "poor man's brisket"

Looks sooo good!

Just did one yesterday.. Happy with the results!.. Next one will follow your lead with wrapping it..

I've been cooking tri-tip like this for years, well worth the time and effort especially when compared to the work that goes into brisket and it tastes very similar.

Beautiful. Putting this one on the to do list for sure.

I've done this myself with a tri tip it turns out pretty darn good

I have done this especially when doing tri tip sandwiches 😁👍🏻😜🤤 Slice thinly and the sandwich melts in your mouth! 🤤🤤 No sauce needed, just your rub, smoke, and the taste of the tri tip. Yummmm…..

California chiming in....when I first told my friends I was going to cook a Tri-Tip "beyond well done", they were literally flabbergasted. "What?? NO!!!" But, after they tasted it, they were hooked.

I will definitely give this a try!

Did a tri tip 2 years ago at 200 and it was phenomenal topped it with gravy OMG I was hooked and been cooking it the same 👍🏻

@robg951

Жыл бұрын

What gravy did you use? Thank you

Totally awesome Malcolm! 🔥👊🏻🍻

Malcolm, I'm surprised you have not done that already. I have been doin that for years. It is awesome.

I did this today with some pre-marinated Tri Tips I got on sale at the grocery store. Turned out great! Lazy man's brisket FTW! 🏆

I season tri tip with salt, pepper, garlic general purpose rub. Cook at 250, pull at 145. Slice thin and add salt to taste. Hard to mess up tri tip! Fantastic hidden gem of bbq

Looks great as always

Made two of these today, came out perfect!!!

Malcom you are greatness bro. love the channel

This was amazing to watch. Being from California all we ate were Tri Tips. Hard to find now in Virginia but this right here I need to try. That looks amazing. Way to go.

You are amazing Malcolm. I am going to try getting one in Australia 🇦🇺 Love your video Jeff

Hello malcom, I been smoking my tri tip just like a brisket for years now because well my family can't stand the sight of red or blood in the meat and man I got to tell you even the choice and select tri tip come out fantastic. I like medium rare myself but this is one great piece of meat.

Awesome idea I will try it and get back this weekend

I did this a few weeks ago with just the brisket rub and it was delicious.

Looks amazing! I just tried some of the HOT rub this week. As a spice lover, I didn't think it had spice at all. That being said, it's DELISH! It's even better than THE BBQ Rub.

Appreciate the idea

Nice! Going to try this!

Malcolm is the best meat salesman that has ever existed!

WOW - that is looking amazing and delicious 👍👍👍

I have done two tritip brisket like cooks. They were both outstanding. Now that brisket cost and arm and a leg, only problem is finding tritips her in Michigan. Enjoy all your cooks, keep it up.

I do these all the time. Great alternative when you have a small family.

Dude, you are the master.

Thanks made for some excellent tri tip on my pitboss.

Holy Cow that looks amazing!

Looks excellent 👌

Awesome cook sir! Love your bbq rubs

Great Malcom!! I do tri tips quite a bit. It's one of my favorites and easier than a brisket. I usually do mine med rare but I'm gonna have to try that!!

That looks amazing !

What a cook. Love the content

Always wanted to try this

That is very awesome nice job

Hey. Love what you do

Malcolm that beard is looking phenomenal! You’re the BBQ Santa Claus! Bringing us mouth watering videos on a regular! Thank you sir!!!

You know it’s good when Malcolm does it

Looks so Bomb!! Trying this today

I'm trying this!

Got this idea from Hey Grill Hey when she posted a video on it last year. Been one of my go to's ever since. Much more manageable for a small dinner for 2 or 3. Great option if you don't have time to do a full brisket. Definitely going to have to give Malcolm's version a try.

@Poomastafatz

2 жыл бұрын

Does it turn out even with a “choice” tri-tip? Not sure I can find a wagyu one where I live

@glennmurray176

2 жыл бұрын

@@Poomastafatz I've done it with a choice and it works very well. I add tallow in the wrap to ensure it stays moist too. Not sure if it helps or not... it's the only way I've ever done it.

@willburley

2 жыл бұрын

@@Poomastafatz I have yet to try it with Wagyu but will be doing so after this video. The other times I've done it have been with choice or prime grade and they turned out great.

@FunAtDisney

2 жыл бұрын

@@willburley That’s good to know because I have only smoked them (pellet smoker) to a medium at most.

@loseerich493

2 жыл бұрын

@@Poomastafatz Yes

Malcolm you’re the best man

Malcom has done it again! Awesome!

Malcolm has been the ultimate pitmaster for decades.

You're giving away all my secrets Malcom! Nice video :)

Trisket is one of my favorites. Awesome for sammies

That looks fantastic, wagyu beef definitely helped with the moisture even at 200 internal.

The best part about this brisket substitute is there is zero trim loss. This weekend I shaved almost 4 pounds off a 17lb packer and ended up with about 8. I've done prime and choice, both are good, just thin slice.

I will never cook another tri tip the old way . This was great it was like eating the point and flat at the same time . Thank you

I'm still full from the brisket shepherds pie last week. Thank you Malcom!

Looks dern good!

This is great for making tritip sandwiches, sorta do the same thing but on a weber with the snake method and a catch pan to save the drippings.

I've been cooking tri-tips like this for years. Much easier than brisket, faster, the entire cut is good unlike a brisket, and the flavor is unreal.

@danshort10

2 жыл бұрын

Did you just say there is a bad part of brisket?

@willcha8127

2 жыл бұрын

@@danshort10 heh point is the best part, that dude crazy

@AlbertoGarcia-oo1io

2 жыл бұрын

@@danshort10 the only bad part is when you cook it wrong