Smoking Tri Tip Like a Brisket: BBQ Hack or Crime?
Almost nothing beats a juicy slice of grilled tri tip… but what if we smoked it like a brisket? Join me as I pull out my typical steps for smoking a brisket, but this time it’s for a tri-tip roast.
Is it tender? Oh yea. Smoked tri tip is similar to a smoked brisket flat (not the point) in comparison to the fat content.
I’ll be honest, if I’m going to cook a tri tip for myself, I’ll reverse-sear it every time. My wife and kids really love smoked tri tip cooked this way though, so “happy wife, happy life” comes into play in the backyard at our house!
⭕️ Watch our Reverse-Seared Tri Tip ⇨
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📖 Cookbook ⇨
⭕️ Our SEASONINGS
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🌶️Scorching Sun ⇨
🌶️Canyon Crust ⇨
🌶️Sedona Sand AP Seasoning ⇨
🔪 COOKING EQUIPMENT
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🌡️ ThermoWorks ⇨
⭕️Thick Cotton Gloves ⇨
⭕️Black Disposable Gloves ⇨
⭕️Meat Chopper ⇨
⭕️Garlic Press ⇨
⭕️Butcher Paper ⇨
⭕️Food Processor ⇨
⭕️Baking Sheet with Wire Rack ⇨
⭕️Mandoline Slicer ⇨
⭕️Microplane Zester ⇨
⭕️Squeeze Bottle ⇨
🔪Meglio 8″ Kiritsuke Chef Knife ⇨
CHAPTERS
00:00 Intro
00:17 Prepping Tri Tip
02:05 Into the Smoker
02:45 Wrapping & Beef Tallow
04:38 Resting & Slicing Tri Tip
05:56 Tasting Thoughts
FOLLOW FOR MORE
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Have you cooked a tri tip like this?
suggest another option would be great
My dad taught me this method but he did 180 temp, pull tri tip at 165 internal, then wrap, bump to 225 and pull at 204 internal. On the first part, do you have to go to 165? Why not 145 or 150? Does it have something to do with rendering down the fat?
130 degrees is perfect, I cooked my last one to 200 and it was terrible
Giving it a try today. Hit mid rare at 37 min. Crossing fingers and pressing on. 😁
Interesting 😊
200° is OVERDONE for tri-tip. Dude, you F’ed it up. 110° to 115° internal temperature.
Crime. Cook it Santa Maria style. Shouldn’t be grey in the center. It should be grilled fast and hot, no rub no frills. That’s the whole deal with the method. Why you Pilgrams want to cook it a new way, is beyond me. Hey, how about I deep fry you some sashimi and boil you up some fried chicken?
I always compared Tri tip to the tougher end of brisket. But because you don’t have to leave it on until the thick part is done, it turns out a bit better.
Wow! Best way to do it!
Your BBQ wrapping skills must translate to gift wrapping. Right? 🎁
Thank you so much for that video! I think this is the best Alternative for me, because we are only me and my wife at home and a Brisket is to big! So I will try a Wagyu Tri Tip next time! Greetings from Europe (Austria), Bernd 👍
I found thia channel via reaction video. Instant sub . And your coice is good. Imma radio man living in 2025. I cant wait to binge your vids.
Can you use butter instead of beef tallow?
I have been doing this almost exactly the same way for many years. Works great. When I can, i buy untrimmed so i can use the trimmings. I season and render them while the tritip is cooking, then I add it back at the wrap. If there isn’t enough, I use pats of butter.
Fantastic ❤
Definitely will make one soon. Hard to get brisket here in this part of AZ. And if you order a brisket shipping is an arm and a leg. That Tri Tip looks so tender and juicy. Have a wonderful weekend.