How to smoke a tri tip like a brisket
This is a trend I ha not tried before August 2021. I was skeptical and wondered how it would turn out. I smoked one as a test and my wife enjoyed it so much I decided to make a video on it. Please enjoy!
Recipe: Coming soon.
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Tri Tip smoked like a brisket
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What a horrible way to treat a tri tip!
I smoke them for only about three hours and then into the oven at 225 for about five to six hours in a covered cast iron. It literally falls apart. I use the resulting broth to make enchilada sauce and of course shredded, smoked tri tip as the filling for the enchiladas. Dynamite.
Worst cut of beef ever. Freaking left coasters don’t know anything.
I just pace of pair of these and followed the cooking method to a T… and I was blown away! We had friends over and they all had 3rds! I made a quick chimichurri for dipping and it was phenomenal. We ate the few slices of leftover cold the next day! Another great recipe 👌🏽
What brand of knifes do you use
Well as a life long Californian (yeah i know i know but i am not a typical Californian), big classic tri-tip fan and only 45 minutes from the crap hole Santa Maria, along with being a Mr Meat Church channel fan, even though he is a Cowboys fan, i decided to try this. So here is my experience….I used a Oklahoma Joes smoker/grill with hickory pellets. I was also simmering a batch of his chili recipe which we are a huge fan of as well but i typically use left over tri-tip instead of brisket just because i have more of that. But back to this recipe. I followed his recipe but the only thing i did differ is that i used tallow from the tri tip trimmings that i made during the first stage (unwrap cooking time). Then when i went to wrap it instead of just butter i halved the butter and added the tri tip tallow. WHOA…..Game changer. Like Matt, my wife was a HUGE fan! I am not sure i will go back to the santa maria style way. Another one of my main reasons for trying this as one of our local craft breweries in my town, not crap hole gangster Santa Maria, has a tri tip mac and cheese combo that is awesome. Their Tri Tip was so tender and not like typical SM style so i thought maybe Matt has something that will give me input on this as it totally reminded me of Brisket i had in Texas. So yeah i am a changed man. I know Matt didnt event this as apparently i missed this on social media but thanks Matt!
It makes a better steak trust me…
What I don’t get is brisket is still cheaper
120 degrees then reverse sear
I live in Japan…..absolutely love tri-tip. However absolutely hate MC Holy Cow. Not sure if I got a bad batch but it tastes nasty and is like 50% pepper. Like makes the beef taste like biting in to a giant cracked pepper.
After the way my aunt's Ex husband ruined tri tip for us I swore id never eat it again. After seeing this imma give it a go. Thanks Matt and Meat Church.
Thank you! My tri-tip turned out amazing!
Santa Maria Style BBQ over red oak. On a Santa Maria Style Pitt. Big smoke. That thing is dry bro and it’s not brisket. 145 pull it off bro and use Suzy q seasoning just like the cowboys of Santa Maria CA.
Did you spritz at all?
Also on the West Coast. I've had Tri tip dozens of times. Never cooked like a brisket tho. I have a Prime Tri tip in the fridge, gonna do this on Xmas. Thanks Matt.
I tried this for my daughter’s birthday as I know my wife and daughter aren’t fond if medium rare tri-tip, and prefer more well done. I was very skeptical so we did two tri-tips, one following your method for smoking, and the other I did traditional reverse sear, 120° then seared at the end to 135°. Let both of them rest for about 20 minutes, I tried both of them, but I have to say I give the nod to the smoked one. I think the only way I would cook a tri-chip traditionally medium rare again. Would be if it’s a very good choice or prime cut, like you find at Costco. The cheap four dollar a pound tri-tip that you get at Safeway/Kroger/Albertsons is a fairly tough and chewy piece of meat honestly. Cooking it the way you did, it was the most flavorful fall apart meat. Everyone loved it.
Tri-tip is my go-to after brisket. Makes a great sandwich. I like to slice it and let it soak in those juices for 15 min or so before I assemble them, then top with a good western, North Carolina sauce. I like "Lillie's #40" brand. Finally, I'm not a believer when it comes to butter. I render my trimmings down for tallow and use that instead.
Nice beef jerky 🤦🏻♂️
250 degrees – 3hrs
Roughly 2hrs foiled -203-205 degrees internal
Little light on the seasoning mang