Tri Tip Smoked Like a Brisket (Trisket)

Sliced smoked tri-tip brisket-style on butcher paper showing bark and smoke ring.

Tri Tip Smoked Like a Brisket (Trisket)

This brisket-style smoked tri-tip transforms a quick-cooking cut into tender, sliceable barbecue with rich bark and deep beef flavor, ready in half the time.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 6

Resting Time 1

Servings people

Calories 217kcal

Author Joe Clements

Equipment

Ingredients

1 3 pound tri tip roast trimmed.
2 tbsp worcestershire sauce used as a binder to help the rub stick. Substitute for a neutral oil or yellow mustard.
4 tbsp brisket rub I used our ultimate brisket rub recipe but any SPG style rub will work.
½ cup beef broth optional, used to spritz the meat.
1 tbsp beef tallow for wrapping, can also use unsalted butter.

Instructions

Preheat the smoker to 250°F using oak or another hardwood that pairs well with brisket.
Make the rub by combining all ingredients in a shaker if you’re using the our brisket rub recipe.
Trim and season the tri-tip by removing silverskin and excess fat, leaving about a 1/8 to 1/4 inch fat cap. Square the edges and note the grain direction so you can slice against it later. Lightly coat the meat with Worcestershire sauce, oil, or mustard, then season generously on all sides with the rub.
Smoke the tri-tip. After the first hour, spritz lightly with beef broth every 45 to 60 minutes until the bark is dark and firm and the internal temperature reaches 165 to 175°F. This usually takes about 4 to 5 hours.
Wrap the tri-tip tightly in butcher paper or foil once the bark is set and doesn’t rub off easily. Add 1 tablespoon of unsalted butter or beef tallow on top before sealing.
Continue cooking for another 1-2 hours until the internal temperature reaches 203 to 205°F and a probe slides in with little resistance.
Rest the tri-tip while still wrapped, then wrap it in an old towel and place it in a cooler for at least 30 minutes, ideally 1 to 2 hours.
Slice the tri-tip by locating where the grain changes direction, separating there, and cutting each section across the grain into thin slices.
Serve immediately with your favorite BBQ sides like mac and cheese or potato salad.

Notes

Wood choice: Use any hardwood you’d use for brisket, such as oak, hickory, maple, or cherry.
Seasoning: Tri-tip can handle a heavy coating of rub, so don’t be shy. Press the meat into any extra rub on your board to cover the sides evenly.
Cooking temperature: If you’re short on time, raise the smoker temperature to 275–300°F after wrapping to finish faster.
Wrapping fat: Adding beef tallow provides a deeper beef flavor and helps the bark stay moist.
Slicing tip: Tri-tip grain runs in two directions. Cut where the grain changes, then slice each section across the grain for tender slices.

Nutrition