Tri Tip Archives

Prepare to embark on a culinary adventure with this umami-infused brisket recipe, where savory goodness takes center stage. This exceptional dish showcases a symphony of flavors, masterfully combining the rich, meaty notes of brisket with an umami-laden barbecue sauce that will tantalize your taste buds and leave you craving for more.

The Essence of Umami

Umami, the fifth basic taste, often described as savory or meaty, is the key to unlocking the irresistible flavor of this brisket recipe. It arises from glutamate, an amino acid found in various foods, including meats, fish, mushrooms, and tomatoes. When glutamate interacts with taste receptors on our tongues, it creates a unique sensation that is both satisfying and addictive.

Umami’s Role in Barbecue Sauce

Umami acts as a powerful flavor enhancer, amplifying the impact of other ingredients. In the context of barbecue sauce, umami harmonizes with sweetness and acidity,

Umami Barbecue – Brisket

If you want to make a brisket that is over the top. Then this is your recipe. It is also a really easy recipe with just six different ingredients. Total prep and cook time of 8 hours.

Print Recipe

CourseMain Course

CuisineAmerican

Keywordbrisket, umami, umami barbecue, umami bbq, umami brisket

Prep Time1

Cook Time7 8

Servings

Calories704kcal

Cost$50

Equipment

Ingredients

8 – 15 pound Brisket
1.5 cups Montreal Steak Seasoning
1 cup Ketchup
1 Tbsp Umami Powder
2 Tbsp Fish Sauce
2 Tbsp Tamari Sauce
2 Tbsp Worcestershire Sauce

Instructions

On large cutting board put the whole packer brisket. Now start by removing all the hard fat.
Now flip the brisket over to the fat cap side and trip fat so it is 1/4 inch thick across the fat cap.
Now remove the silver skin.
After trimming the brisket now we add the rub. The rub is very simple. Montreal Steak Seasoning.
In a large foil pan apply two coats of rub. First coat so the salt can penetrate the meat and a second coat so we have a layer of rub to make that crust or bark that any good BBQ brisket should have.
Make sure you season both sides of the brisket including the fat cap.
In mixing bowl add 1 cup of ketchup.
Add 1/2 cup of water.
2 Tablespoons of Tamari sauce.
2 Tablespoons of Worcestershire sauce.
2 Tablespoons of Fish sauce.
1 Tablespoon of Umami Powder.
Now mix everything thoroughly and let sit in the refrigerator for about 30 minutes. Set aside about a 1/4 cup of sauce to be used later.
With injector inject umami sauce into the brisket making an injection every 2 inches. Think of a 2 inch by 2 inch grid.
Preheat pellet grill or charcoal grill to 300F.
Put brisket on grill and insert temperature probe into thickest part of the brisket.
Check brisket every hour and spritz with water if needed.
At 160F pull brisket from grill and foil in a foil pan.
Add the 1/4 cup of injection sauce to the brisket to give it an extra umami boost.
Now seal up the brisket with another sheet of foil. Remove as much air as you can and make sure it is fully sealed.
Put sealed brisket back into grill and reinsert the temperature probe.
When brisket reaches 205F pull brisket from grill,
If you have a Cambro let brisket rest for at least an hour. No Cambro? Then use a cooler with towels.
After resting separate the point from the flat and then slice the flat against the grain.
Here is the flat sliced and put on a platter. Please note the great smoke ring and how moist the brisket is.
Complete 15 pound brisket prepared and cooked in less than 8 hours. Might be my best brisket recipe to date.

Video

Nutrition

Serving: 1lb | Calories: 704kcal

A recipe showing how to cook on the Recteq Wyldside Grill. This one is all about Tri-Tips using duck fat to sear. This recipe will also work if you have a Santa Maria Style Grill or even an Argentinian Grill.

Trip Tips Seared in Duck Fat on the Wyldside Grill

Print Recipe

CourseMain Course

CuisineAmerican

Keywordargentinian grill, rec tec wyldside, santa maria style bbq, santa maria style grill, tri tip, wyldside grill

Prep Time20

Cook Time45

Servings

Calories500kcal

Cost30

Equipment

Ingredients

Cooking Tools

15.4 Pound Lump Charcoal
1 Bag Hickory Chunks
2 Starters GrillTrade Charcoal Fire Starter
1 Pan Foil Pan

Food Ingredients

2 Roasts Tri Tips each one 2.5 pounds
1 Cup Montreal Steak Seasoning
1 Cup Duck Fat

Instructions

In this recipe, we will be cooking and searing Tri-Tip roasts
on the Recteq Wyldside Grill.
The Wyldside grill is an Argentinian or some would say a
Santa Maria style BBQ.
The cooking fuel will be lump charcoal and hickory wood
chunks.
We will need a very hot fire and it all starts with the BBQ Dragon Chimney Starter.
First, we fill the starter all the way with lump charcoal.
Then using a tumbleweed starter I light and then push the starter to the middle of the chimney using the access port on the side of the BBQ Dragon chimney.
To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
Here I show the port and how I am pointing it towards the vents at the base.
We now turn on the fan to high and let the chimney and charcoal come up to temperature.
As you can see the charcoal is well on its way. So while the charcoal is lighting we move into the kitchen to prepare our Tri Tips.
Here are the ingredients we will be using.
Duck Fat and Montreal Steak Seasoning
And two 2.5 pound tri tip roasts
A little trivia. The Tri Tip was created by Bob Schultz in Santa Maria, CA in the 1950s. Before Mr Schultz this cut of meat was used to make hamburgers.
As you can see the roast has three points like a triangle. Hence the name Tri Tip.
Before cooking, we need to remove external fat and silver skin.
Because this is not a big piece of meat I take small cuts until I can see the outside is mainly meat.
After trimming you can see that the outside of this roast should really sear well.
Now it is time to season the meat. I put the meat into a foil pan so cleanup is easy.
Now with the Montreal steak seasoning, I liberally put the seasoning on.
Montreal Steal seasoning is your standard SPG, salt pepper and garlic with few extras added.
With the meat totally cover in rub it is now off to the grill.
We now lay the coals in the middle of the fire pit.
Now add the hickory wood chunks
As the wood chunks are added you can see the wood starts to smoke and the fire becomes very hot.
Also, the vents and fan are adding even more oxygen to the fire.
We then add another layer of lump charcoal.
The wood is already producing flame and now we want to movewood and coals so we have a focused cooking area.
Using the rack we try and equally distribute the wood among the coals.
With coals and wood ready we now lower the grate into the grill.
Here you can see my favorite thermometer. Signals by Thermoworks.
Here is the fire with both flame and smoke. Perfect for cooking these tri-tips.
In the grate, up position, the tri-tips are placed on the grate.
The temperature probes from the signals thermometer are inserted into the two tri-tips.
The grate is then lowered to the point that the flames just kiss the meat but do not char the meat.
The tri-tips are turned about ever 2 to 3 minutes.
The tri-tips will be ready to sear when they reach an internal temperature of 120F.
Here you can see one tri-tip is at 118F and just about ready to pull.
With the one tri-tip done we move it off to the side, so it can stay warm.
Then as the second tri-tip hits 120F we also move it off the heat too.
I highly recommend some real good BBQ gloves like the BBQ Dragon Extreme Heat Resistant BBQ Gloves
By far the best BBQ gloves I have ever used.
Now it is time to get a large 15 inch cast iron skillet. This one is a Lodge.
Now the duck fat.
Why duck fat? It does not burn at high temperature so no free radicals so it stays healthy for you. It also has a neutral taste so it doe not change the taste of the meat.
Pour duck fat into skillet and let the oil come up to temperature.
Coat the bottom of the skillet and the lower the grate so it is very close to the coals.
Remove meat temperature probes and then start monitoring the skillet temperature using an inferred thermometer.
The correct searing temperature is 360F.
Now do not do this unless you have extreme temperature gloves on.
As I seared these tri-tips I noticed how the meat actually became more pliable and the color became even in color like a well-cooked steak.
Total searing time was around 2 minutes
The nice thing about the gloves is you could actually feel when the meat was done.
They looked perfect and it was time to pull.
Always cut against the grain and in a tri-tip that means you change the cut when you reach the middle.
Tri-tip cut easy and it tasted great.