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Tri-Tip Smoked Like a Brisket

by Matt Kennard

A tri-tip taken to 205F like a brisket: smoked, wrapped with tallow, rested, and sliced against two grains.

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Yield
6-8 servings
Prep
20 min
Cook
5 h
Total
6 h with the rest
SmokedBeefDinnerWeekend project
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Adapted from Meat Church's Tri-Tip Smoked Like a Brisket. Same idea, our seasoning method, and the grain note that the cut demands.

Ingredients

6-8 servings

Method

  1. Prep hard fat and silver skin gone

    Trim the hard fat and the silver skin.

  2. Prep 15 min · seasoning looks wet

    Bind if you want to, season per the Kennard BBQ Base, and let it adhere.

  3. Smoke 3 h · 160-165F

    Smoke at 250F, post oak if you have it.

  4. Smoke 2 h · 205F and probe tender

    Wrap tightly in foil with tallow and carry on until it probes tender.

  5. Smoke 10 min · bark firmed up

    Unwrap and put it back on the smoker for about 10 minutes to firm the bark. Keep the juices from the foil for serving.

  6. Rest 45 min · loosely tented

    Rest about 45 minutes before slicing.

  7. Serve sliced against each grain

    Separate the two sections and slice each against its own grain.

Goes with

Also good with
Texas Brisket

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