I pulled this three pound tri-tip beef roast from Blonde Farm, LLC out of the freezer this morning. I’ve never had this cut before, but I understand it is pretty lean.
My plan is to let it thaw for another day, then rub it and smoke it. Based on my research, a tri-tip this size will take 4 hours to cook low and slow. This isn’t a tough cut like brisket, it’s more like steak. I will really only need to get it up to about 145 degrees. Whatever happens, I’ll share the results!
BBQ Reviewed: Smoked Beef Brisket
Establishment: Smokey Bones
Location: Roanoke, Virginia
Visit Date: 03/23/2019
Beef brisket at Smokey Bones in Roanoke, Virginia
The beef brisket at Smokey Bones was disappointing. The meat was tender and moist, but it lacked flavor. The rub that had been applied to the brisket was bland and soggy.
Most importantly, there was little to no smoke flavor on the brisket. The lack of any perceptible smoke flavor was somewhat surprising for a place with “smoke” in the name. The only real flavor came from the KC style BBQ sauce that had been spread on top of the brisket.
If this brisket had been served along with gravy and mashed potatoes at a Cracker Barrel, you could have easily convinced me it was just roast beef out of an oven and not smoked brisket.
I’m actually very curious to know how Smokey Bones smokes their brisket. Outside the restaurant, there was no sign of smoke in the air. To me, this is bizarre. Even outside most steakhouses you can smell the steaks being grilled inside from quite a distance away. It’s strange how they are are smoking brisket, wings and pulled pork every day without a hint of smoke outside the restaurant.
If we ever find ourselves at a Smokey Bones again, I will skip the brisket and try the smoked wings. I’ve heard from several different people that their wings are fantastic.
Read our full review of our visit to Smokey Bones in Roanoke, Virginia.