Tri-Tip Smoked Like a Brisket
A tri-tip taken to 205F like a brisket: smoked, wrapped with tallow, rested, and sliced against two grains.
- Yield
- 6-8 servings
- Prep
- 20 min
- Cook
- 5 h
- Total
- 6 h with the rest
Adapted from Meat Church's Tri-Tip Smoked Like a Brisket. Same idea, our seasoning method, and the grain note that the cut demands.
Starting point: Matt Pittman's timing at Meat Church, about 3 hours unwrapped at 250°F to 165°F, then about 2 hours wrapped to probe-tender. On an empty pit, those times hold. With a full pit, add 1 to 2 hours.
Ingredients
Make these first
Method
-
Prep
Trim the hard fat and the silver skin.
-
Prep
Bind if you want to, season per the Kennard BBQ Base, and let it adhere.
-
Smoke
Smoke at 250F, post oak if you have it.
-
Smoke
Wrap tightly in foil with tallow and carry on until it probes tender.
-
Smoke
Unwrap and put it back on the smoker for about 10 minutes to firm the bark. Keep the juices from the foil for serving.
-
Rest
Rest about 45 minutes before slicing.
-
Serve
Separate the two sections and slice each against its own grain.
If it's not right
| What you see | Why | What to do |
|---|---|---|
| Hours behind schedule | A full pit, or it started on the upper rack. | Move it to the hottest spot and wrap. |
Goes with
From the journal
- Tacos for ten, and why the sides matter — Brunch for ten off one smoker. The meat went fine. What I'd tell anyone cooking for a crowd is about slicing, acid and the sides.
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