Print

Brisket Style Tri Tip

3.4 from 41 reviews

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!

Ingredients

Units Scale

Instructions

  1. 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.
  2. Place pan of tri tip into the fridge overnight.
  3. Set up smoker for cooking at 250°F (121°C) using indirect heat. If your smoker uses a water pan, fill it up.
  4. 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.
  5. 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.
  6. Remove the from the smoker and let it rest for about 30 minutes before unwrapping it.
  7. Slice across the grain into pieces that are 1/8 to ¼ inch thick and serve immediately.

Don’t Miss a Recipe!

Subscribe today to get our weekly recipe newsletter! You don’t want to miss out!

Don’t Miss a Recipe!

Subscribe today to get our weekly recipe newsletter! You don’t want to miss out!

Don’t Miss a Recipe!

Subscribe today to get our weekly recipe newsletter! You don’t want to miss out!

Don’t Miss a Recipe!

Subscribe today to get our weekly recipe newsletter! You don’t want to miss out!