Smoked Tri Tip Brisket Style (The "Trisket")
Learn how to transform a lean tri-tip roast into a tender, juicy masterpiece with this foolproof brisket-style smoking method. Get that classic brisket flavor and texture in a fraction of the time!
Equipment
- 1 Smoker Pellet grill, offset, or Kamado
- 1 Digital Meat Thermometer Multi-probe recommended
- Butcher Paper or Foil
- 1 Sharp Carving Knife
Ingredients
- 1 Tri-Tip Roast 2.5 to 3 lbs
- 1 tbsp Beef Tallow or Butter optional, for wrapping
Ingredient Group: Texas Style SPG Rub
- 2 tbsp Coarse Black Pepper
- 2 tbsp Kosher Salt
- 1 tbsp Garlic Powder
Instructions
- Prep & Season: Trim the fat cap on the tri-tip to about 1/4-inch and remove any tough silverskin. In a small bowl, mix the coarse black pepper, kosher salt, and garlic powder. Apply the rub generously to all sides of the meat.
- Preheat Smoker: Preheat your smoker to 250°F. Use oak, hickory, or pecan wood for a classic BBQ flavor.
- Smoke: Place the tri-tip directly on the smoker grates. Cook for about 2.5-3 hours, or until a deep, dark mahogany bark has formed and the internal temperature reaches approximately 165°F.
- Wrap: Lay out a large sheet of butcher paper. Place the tri-tip in the center and top with beef tallow or butter (if using). Wrap the tri-tip as tightly as possible and return it to the smoker.
- Finish Cooking: Continue to cook the wrapped tri-tip for another 2-3 hours, or until the internal temperature reaches 203-205°F. The true test for doneness is when a thermometer probe slides into the thickest part of the meat with almost no resistance (like probing soft butter).
- Rest: Remove the tri-tip from the smoker. Let it rest, still wrapped, in a dry cooler or on your counter for at least 1 hour. This step is crucial for a juicy result.
- Slice & Serve: Unwrap the tri-tip. Identify the two different muscle groups and separate them. Slice each section against the grain into pencil-thick slices and serve immediately.
Video
Notes
- Probe Tender is Key: Don't just rely on the final temperature. The tri-tip is done when your thermometer probe slides in and out of the thickest part with almost no resistance.
- Overnight Dry Brine: For the most flavor, apply the rub the night before and let the tri-tip rest uncovered on a wire rack in the refrigerator.
- Slicing is Crucial: Remember to slice against the grain for maximum tenderness. Tri-tip has two different grain directions, so be sure to separate the muscles before slicing.