And yea they do do briskets quite popular but yes they can be tough gotta cook them quite awhile to get em tender and there is alot of fat running through them and not alot of meat all the time but they use them alot for "traditional BBQ" cook long and slow. I bet you can still get them in Canada tho. Super markets are wierd some times tho on what they get and they always make it sound like its the top of the line stuff but in reality its kinda somewhat the bottom. With beef you have The best Which is.... Prime, Then Chioce, Select, And then Whats called, No Roll. The Super markets either sell select or no roll. Just a little FYI for those who might want to know.

And as for me im with the others on this give me ribeye (choice) any day over a t-bone or anything to me thats the best cut off a beef you can get JMO.
Thanks guys for askin the ? be glad to answer what i can

Wayne

 

Whats the deal with bashing tri-tip here, great stuff. My fav cut of cow for a roast and steaks gotta love top sirloin

 

I don't know, I have no idea what guys are talking about with how 'tough' it is, either. I guess tri-tip is awful if it's overcooked, that could be why it's held in such contempt. But it's good stuff if you know how to cook a thick slab of meat right. So far I've just used my weber grill but I need to make myself a good smoker.

 

cook tri tip in a barrel......it's the best. As for the availability I think it's because of the fact it's kind of a waste cause it's robbing other cuts. But when grilled or cooked right it's hard to beat.

 

"so what's a Tri Tip called to the rest of the country??"


Hamburger. I've fixed'em 9 ways to Sunday and it's the most tasteless chunk of meat I've eaten. You want a good roast, try a chuck, rib, or get a brisket.

 

Yeah it's tough to beat a good chuck or rump roast for taste.

 

Sirloin

 

This has been a great thread so far...thanks blkjack and greasemonkey!

 

i guess i aint picky, just gotta be dead and cooked and i am a happy camper, specially on these cold long days.

 

X2 Cooked long and slow to the point where it just falls apart tender with some mashed taters and gravy good eatin