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TEXAS TWO STEP TRISKET

submitted by texasblood to whatever 6 daysJun 10, 2025 19:46:39 ago (+5/-0)     (whatever)

Yall ain't running smoke on Texas Prime grade tri-tip your missing out on the best 5hr brisket wonderful.
We cook these just like a brisket.
Low 250° till 165° internal.
Two layers of pink paper and a good drench of beef tallow before wrapped up tight and back on the heat till 200° internal.
Wrapped in heavy cotton towel and into a beer cooler for 2hrs.
Home/scratch made Au Gratin Potatoes
No teeth needed,its all wonderfully tender.
The bride got the lake house a new Traeger pellet rig so we broke it in proper
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9 comments block

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[ - ] Gowithit 3 points 6 daysJun 10, 2025 20:04:47 ago (+3/-0)

There is literally a sub for this.

Food looks great. Smokers preeetty.

@heyjames

[ - ] DestroyerofSquirrels 0 points 6 daysJun 11, 2025 01:09:22 ago (+0/-0)*

And which sub is that?

Edit: disregard I literally posted my ribs there a little over a year ago

[ - ] texasblood [op] 0 points 6 daysJun 11, 2025 06:34:05 ago (+0/-0)

I gave up on subs couple years ago.
I post to "whatever" so some faggot with a keyboard cant push me around acting delusionally masculine

[ - ] texasblood [op] 0 points 6 daysJun 11, 2025 06:43:10 ago (+0/-0)

Never seen it

[ - ] Spaceman84 1 point 6 daysJun 10, 2025 20:45:55 ago (+1/-0)

Brisket in a pellet grill. Please remove your hat and boots. You are no longer welcome in Texas.

[ - ] MasklessTheGreat 2 points 6 daysJun 10, 2025 21:30:31 ago (+2/-0)

Lolz. You’re not wrong. Brisket is supposed to take a like 18 hours or some shit and when it’s done you’re too full of beer to eat it.

[ - ] Spaceman84 0 points 6 daysJun 10, 2025 21:57:46 ago (+0/-0)

Wood fire or charcoal.

[ - ] DestroyerofSquirrels 1 point 6 daysJun 11, 2025 01:10:29 ago (+1/-0)

Looks great, gonna have to try this cause brisket takes too damned long and mine is not up to par(for me that is) my ribs though are killer.

[ - ] texasblood [op] 1 point 6 daysJun 11, 2025 06:41:26 ago (+1/-0)

I comp cooked a few years in Tx,Ar,La,Ok and learned alot from some of the best.
SHOUT OUT to Smoking Triggers BBQ.
Johnny Trig we called him,he blew the lid off the POS show Pit Masters on TV a few seasons.
Love running smoke on proteins