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Trisket Technique: Why Pitmasters Love This Trick
Matt Pittman takes one of the most underrated cuts in barbecue and transforms it into a brisket style masterpiece. He seasons a tri-tip with the brand new Meat Church Garlic Jalapeño BLANCO seasoning, then smokes it low and slow until it reaches 165°F. After wrapping it tightly in foil with beef tallow, he continues cooking until it’s probe ...
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