I have been reading about this debate for years, and have participated in my share of blog arguments. I have tried to make Brisket myself, and really did not make one or had one made for me that really was all that good. So I decided to end this debate this weekend once and for all. I called upon a friend of mine down in Texas and explained the dilemma. He said, “Lets do this thang son, I will be up on Saturday”. Jason, wasn’t just any ole Texan. His roots went back to the days they fought the Alamo. So he jumped on his G-3 and flew up to Oregon with his grandmas, grandma beef brisket recipe and a big ass chunk of beef. He didn’t even shake my hand on the tarmac he just said “Take me to your smoker boy.” We only had two rules. No barbecue sauce after meat was served, because we wanted to do a meat tasting test. We Northerners believe that the meat should speak for itself. You can make a shoe taste good with a good sauce. Second rule, no guns or knives.
He already did his dry rub in Texas and got the Traeger to 250 degrees and said “Whats there to do around here? We got 10 hours to kill. So we went fishing. We came back and about 11 hours later, he went out and started doing stuff to it but I was not allowed to see. I started my BGE (Big Green Egg) and brought my temperature up to 350 degrees. I was just using a tri-tip that you anyone could buy at Costco, a marinated Morton’s brand.
I cooked mine until I brought the temperature of the meat up to 130 degrees and pulled it and let sit while tented under a piece of foil. JW began to cut his brisket, and it showed really good color.
He said he did trim most of the fat, but left a little on for “Texas Flavor”. That is about all he told me about his brisket recipe.
JW also put some corn on the BGE, and let me tell you folks. It was excellent.
We took the tri-tip out of the tented foil and I said “JW, please you do the honors”.
He had a little bite and his eye brows went up and you could tell he was thinking “UH OH”.
So we plated each of them, and JW took a little of the drippings and poured them over his to add flavor. Not a rule violation, because it was natural and not bbq sauce.
Jason W. Bush walked by and took two pieces off each of the plates and said “Tri-Tip wins”, in his Texas draw voice. Then he walked outside for a few seconds for what I do not know.
That is JW’s lovely fiancé standing by herself while Jason exused himself outside to shed some tears by himself, isolated in the back yard. As a tear ran down his cheek, he could smell the distant smoke from the two smoker barbecues that had just battled. One spent all day smoking, the other an hour and half. JW gathered his emotions, wiped his brisket tear off on his shirt and said to himself “Why the hell have I been eating brisket all these years?”. Then he returned to the dinner table, composed and relaxed.
I am going to tell you something about JW’s brisket. It was excellent, probably the best brisket I have ever had. It just lacks the flavor that a tri-tip has. Grover said “You really cannot compare the two, they are totally two types of meat. One you have to cook the entire day, the other you do not. It is like comparing a filet to a beef round”. This is exactly the point. The other important issue is that some people like their meat well done, as you would get the brisket. Tri-Tip can have medium rare to medium well done on the same roast served. The most important issue is that you do not put bbq on a tri-tip. It is full of flavor, and you can taste the meat.
I want to thank JW for coming all the way up to Oregon to educate us on brisket. It was very good and the best I have ever had. I asked him for the recipe for the blog and he looked down at me like I was Rain Man or something and said “Are you crazy? People still eat the shit in Texas. Now how do I get my hands on some of the Tri-Tip to take with me?”