Smoked Tri Tip cooked ”Brisket Style” on my Outlaw Stick Burner Pit
#tritipbrisketstyle #tritipbrisket #howtobbqright
Brisket Style Tri-Tip Recipe
WHAT MALCOM USED IN THIS RECIPE:
– Wagyu Tri Tip sourced from The Butcher Shoppe
– Killer Hogs TX Brisket Rub
– Killer Hogs Hot Rub
– Royal Oak Tumbleweeds
– Thermoworks DOT
– Red Handled 12” Brisket Slicer
I’ve seen a lot of people smoking tri tip like a brisket. And I’ve been skeptical…
I personally like to cook my Tri Tips hot and fast (or do a reverse sear) and serve them on the rare – medium rare side- and I love eating tri tips cooked that way! But I thought there was NO WAY a tri tip would cook-up like a brisket. I thought it would be dry, dry dry…. but I was wrong!
Smoking a Tri Tip like a brisket produced some flavorful, juicy meat. Some folks thought it was better than brisket. And it was a lot quicker to cook a tri tip that a whole brisket too.
So would I give up brisket? no. But would I smoke another tri tip like a brisket? YES.
Smoked Tri-Tip – Brisket Style Ingredients:
– 1 Tri-Tip Roast 2.5-3lbs
– 1 Tablespoon Killer Hogs TX Rub
– 1/2 Tablespoon Killer Hogs Hot Rub
Directions:
1. Trim excess fat and sinew from Tri-tip roast and season with a layer of Killer Hogs TX Rub followed by a light layer of Killer Hogs Hot Rub.
2. Prepare smoker for indirect cooking at 275°F using pecan wood. This recipe was cooked on an Outlaw Stick Burning pit but you can use any pit – just keep the temps the same.
3. Place the Tri-tip on the smoker, insert a probe thermometer into the thickest part of the roast and smoke for 2 hours or until the internal temperature reaches 160°F
4. Wrap the tri-tip in pink butcher paper and return to the smoker.
5. Continue to cook until the internal temperature reaches 200°F; at this point remove it from the pit and rest for 20 minutes before slicing against the grain.
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