Tri Tip Brisket Style

Tri Tip Brisket Style

Brisket Style Tri Tip

I’ve seen a lot of people smoking tri tip like a brisket. And I’ve been skeptical… But I had to try it out and I was surprised. Smoking a Tri Tip like a brisket produced some flavorful, juicy meat. Some folks thought it was better than brisket. And it was a lot quicker to cook a tri tip that a whole brisket too. WHAT MALCOM USED IN THIS RECIPE: Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tri Tip Brisket Style

Tri Tip Brisket Style


Description

Smoked Tri Tip cooked “Brisket Style” on a Stick Burner Pit smoked low and slow


Ingredients


Instructions

  1. Trim excess fat and sinew from Tri-tip roast and season with a layer of Killer Hogs TX Rub followed by a light layer of Killer Hogs Hot Rub.
  2. Prepare smoker for indirect cooking at 275°F using pecan wood. This recipe was cooked on an Outlaw Stick Burning pit but you can use any pit – just keep the temps the same.
  3. Place the Tri-tip on the smoker, insert a probe thermometer into the thickest part of the roast and smoke for 2 hours or until the internal temperature reaches 160°F
  4. Wrap the tri-tip in pink butcher paper and return to the smoker.
  5. Continue to cook until the internal temperature reaches 200°F; at this point remove it from the pit and rest for 20 minutes before slicing against the grain.
  Malcom Reed Connect on Facebook Follow me on TikTok Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here

Have a Question About This Recipe?

Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!

Comments 14

  1. Malcom… been following for years but first time posting..: Dude I gave this a try tonight. Wasn’t wagyu just a tri tip cut from my local store. I was so skeptical at first but my God this came out great. It hovered between 275-300 on the Kamado Joe for about 3 hours total and sliced like a dream. Only thing I did different was I marinated it for about 4 hours in a red wine vinegar based Santa Maria marinade before I seasoned it with homemade brisket rub. I also did a light sprinkle of Mike Mills Magic Dust and drizzled a little homemade bbq sauce over some of the slices. Great method and I’ll probably be buying some more tri tip in the future!

  2. Love Tri-Tip!!! Never cooked it like a brisket but tried it yesterday and it was phenomenal!!! Long time fan thanks for all the grilling and smoking tips!!

  3. I started cooking tri tip this way about a year ago. It always comes out fantastic! So much faster than a brisket plus it’s hard to justify smoking a huge brisket for our family of 3. Give this one a try, you’ll be glad you did! Thanks Malcom!

  4. This looks amazing and am going to make this weekend–One question; When you start with a 3 lb tri-tip, how much does it weigh /yield after smoking? Enough for 3 people?

    Might have to do 2. Thanks for the help.

  5. I’ve followed many of Malcolm’s recipes with great results. This one was a fail. Using choice. Tri-tip the result was practically beef jerky. Used the exact same temperature and technique as Malcolm. Oh well.

  6. I was skeptical especially since I only had access to a choice tri tip. I am literally calling my buddies to share how amazing it was and they don’t believe me! Tri Tip isn’t supposed to be cooked brisket style but this worked perfectly! Malcolm is the man!

  7. I wrapped the choice Tri tip, not a Wagyu, and Took more than an hour and a half to get to 170 after wrapping at 160.. maybe more fat would matter but this is taking considerably longer than planned. I hope it turns out decent in a few hours!

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.