After that first 30 minutes, I'll turn it up to 250°F (121°C).
If you're using a regular smoker, you can just start at 250°F (121°C).
Once the smoker is ready to cook, place the tri-tip on the smoker grate fat side down. The fat cap (if any) will protect the rest of the meat during the cook.
As you can see, I also opted to use a smoke tube to give it a little more smoke.
Step 3: Cook Time Part 1
Let the tri-tip cook for about 3 hours at 250°F (121°C) or until the thickest part measures 160°F (71°C) as read by an accurate meat thermometer.
To check the meat temperature, I used the new Thermapen ONE which reads in only one second!
Step 4: Wrap
When the tri tip reaches 160°F (71°C), wrap tightly in pink butcher paper. This locks in the color and holds in the moisture while still allowing it to maintain some good bark.
Foil works too but the bark will end up softer than with paper.
Step 5: Cook Time Part 2
Place the wrapped brisket style tri tip back into the smoker and crank it up to 275°F (135°C) for the next 2 hours or until it reaches 200°F (93°C) in the thickest part.
Step 6: Rest
Pull the brisket style tri tip from the smoker and let it rest on the counter for about 30 minutes before unwrapping it.
Step 7: Slice and Serve
Unwrap the tri tip and slice it across the grain into pieces that are about 1/8 to ¼ inch thick.
I hope yours turns out as good as mine did.. it was juicy, tender and tasted like a really good brisket.
Am I going to always make brisket style tri tips from this cut? Nope but it's a great option and if you've had a hard time with regular brisket, this could be a way to hone your skills and transition more gradually to a full size brisket.
Order Jeff’s Rubs and Barbecue Sauce TODAY!
✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
When you cook a tri tip way past medium rare so that it ends up tender, juicy and remarkably delicious, you've made brisket style tri tip!
1Tri tip roast
1.5tspCoarse kosher salt(I use Mortons blue box)
2TBSJeff's Texas style rub
Pink/brown butcher paper
Place tri tip into a pan and douse with 1 cup Worcestershire. Then apply a coat of 1/5 tsp coarse kosher salt and 2 TBS of Jeff's Texas style rub.
Place pan of tri tip into the fridge overnight.
Set up smoker for cooking at 250°F (121°C) using indirect heat. If your smoker uses a water pan, fill it up.
Place tri tip fat side down on the smoker grate and smoke cook for about 3 hours or until it reaches 160°F (71°C) in the thickest part.
Wrap tri tip in pink or brown butcher paper then place it back into the smoker cranking up the heat to 275°F (135°C). Continue to cook for about 2 hours or until it reaches 200°F (93°C) in the thickest part.
Remove the from the smoker and let it rest for about 30 minutes before unwrapping it.
Slice across the grain into pieces that are 1/8 to ¼ inch thick and serve immediately.