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Brisket is all the rage for smoking these days 🔥 But have you tried the California classic that’s stealing the spotlight? The tri-tip! In this killer clip, watch as the pro expertly trims a beautiful tri-tip roast. Notice how they carefully pull out that pesky little lymph gland nestled right in the fat — I’m calling it the tri-tip lymph gland (or just “the gland” in BBQ circles). You gotta remove it to avoid any off-flavors that could ruin your smoke! The tri-tip comes from the bottom sirloin primal on the cow — that triangular muscle right in the hindquarter, near the hip and upper leg area. It’s not the chest brisket (which is the pectoral muscles lower down the front), but when you smoke it low and slow like a brisket, it becomes what some call the “poor man’s brisket” or “trisket” — juicy, tender, with that amazing bark in a fraction of the time! I always do this exact trim on my tri-tips before throwing them on the smoker. Personal tip: hunt for that small, firm gland in the seam or fat cap — pull it out clean and save the good fat for rendering into tallow. It makes your final product taste cleaner and more premium. My family can’t get enough of smoked tri-tip tacos or sliced with that perfect pink smoke ring! If you’re new to smoking or want a quicker BBQ win than a full packer brisket, this is your move. Shoutout to the original creator of this fire clip — tag them when you share! 🔥 #TriTip #SmokedTriTip #BrisketAlternative #BBQTips #MeatTrimming #SmokingMeat #CaliforniaBBQ #BeefCuts #Pitmaster

ℳ𝒜𝒢𝒜_𝒳_𝒯𝒾𝓂𝑒𝓈 𝒟𝒶𝒾𝓁𝓎 𝒩𝑒𝓌𝓈🇺🇸

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