While I think Tri-tip is MUCH better smoked and seared like a steak, it can be a substitute for brisket flat.
If you’re the only one craving brisket, it’s also small and relatively cheap and far less of a time commitment.
Buy a “Prime” or “Waygu” Tri-tip if You Can
This just ensures it has as much marbling as possible to help keep the meat from drying out.
Anything of a lower grade I’d smoke and sear like a steak instead.
Take Out of Packaging and Pat Dry with Paper Towel
If the meat has a fat cap, trim it – it won’t render like brisket.
Same goes for the meat side if there’s any pieces of hard fat, remove it.
Also any scraggly pieces, silverskin, and anything super thin around the edges.
Rub for Smoked Tri Tip
Combine in a bowl:
- 1/4 Cup Diamond Crystal Kosher Salt
- 2 tbsp Granulated Garlic
- 1 tbsp 30 mesh black pepper
Apply this to all sides of the trisket.
You’ll likely have rub left over, save this for another cook.
Get Your Smoker to 250F-ish
Add your favorite hardwood – I used post oak.
Put tri-tip on smoker indirect.
Replace hardwood every 45-60 minutes.
Smoke the Tri-tip Until the Internal Temperature is 165-170F
You just want a dark bark and enough time on the smoker to taste smoke.
Once at temperature, wrap in foil with 3 pats of unsalted butter on top of the meat.
Return to smoker or your kitchen oven set to 250F.
Check for Tenderness After 1 Hour
Use a toothpick or probe thermometer; It should glide through with no effort.
Internal temperature should be around 195-205F.
Once Tender, Rest for 1 Hour in the Wrap
Then take the meat out of the foil and slice against the grain.
This is very important as tri-tip has 2 grain directions – here’s an article I wrote that shows you how to do this.
You’ll notice the meat tastes eerily similar to brisket flat.
It’s lean, tender, and will pass all the tests people use like the bend and pull test.
If Your Tri-tip Ends Up Dry, Don’t Fret
This can happen when smoked like a brisket – simply put the slices into the juices from the wrap.
That was the point of using the unsalted butter.
OR you can make a horseradish sauce for dunking to salvage the meal:
- 3 tbsp Mayo
- 3 tbsp prepared horseradish
- 1 tsp mustard seed
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp apple cider vinegar
Smoked Tri-tip like a Brisket (Trisket?)
For when you're craving brisket flat, but don't have the time
Prep Time5 minutes mins
Active Time4 hours hrs 45 minutes mins
Rest Time1 hour hr
Total Time5 hours hrs 50 minutes mins
Horseradish Dipping Sauce
Take tri-tip out of packaging and pat dry.
If the tri-tip has a fat cap, remove it. Also trim any scraggly pieces, any silverskin, any hard fat from the surface, and trim any edges that are thin.
Combine seasoning in specified quantities and apply to all sides of the tri-tip.
1/4 cup Diamond Crystal Kosher Salt, 2 tbsp Granulated Garlic, 1 tbsp 16 Mesh Black Pepper
Get Your Smoker to 225-250F
Once at temperature, put a chunk of your favorite hardwood on – I used post oak.
Put tri-tip on indirect.
Replace hardwood every 45-60 minutes.
Smoke Until the Bark is Dark OR Internal Temperature 165-170F
Once either of these happen, take off the smoker and wrap in aluminum foil. Put 3 pats of butter on top of the tri-tip before wrapping.
3 tbsp Unsalted butter
Return to your smoker OR kitchen oven set to 250F.
Check for Tenderness After 1 Hour Cooking Wrapped
Once the Meat is Tender, Leave Wrapped and Rest
Slice Meat Against the Grain
IF THE MEAT IS DRY! This can happen with tri-tip smoked this way.
Dunk the meat in the butter from the wrap OR make a horseradish dipping sauce.
To make the sauce, combine in a bowl the following.
3 tbsp Mayo, 3 tbsp prepared horseradish, 1 tsp mustard seed, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1 tsp apple cider vinegar
