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Texas Style Smoked Tri-tip

This smoked tri-tip was dry brined then coated with my Texas style rub and cooked in the new Pit Boss Copperhead 7 series until it reached a perfect medium rare. Beefy, juicy, delicious, competition worthy!
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutes
Cook Time 2 hours
Servings 4 -6
Author Jeff Phillips


  • 4 lbs Tri-tip (about 2 lbs each)
  • Morton's (or equivalent coarse kosher salt)
  • Jeff's Texas style rub ((purchase recipes here))
  • Foil pan
  • "Smoke" thermometer (or similar remote digital meat thermometer)

Butter and Rub Mop

  • 1 stick salted butter (melted)
  • 2 heaping tablespoons Jeff's original rub ((purchase recipes here))
  • 1 cup warm water


  • Lay the tri-tip on a cutting board or in a pan.
  • Sprinkle coarse kosher salt onto the top of the meat at a coverage of about 1 teaspoon per lb.
  • Place the meat in the fridge for 2 hours.
  • Flip the meat over and dry brine the bottom side with the same coverage of coarse kosher salt.
  • No need to rinse.
  • Season the top and sides of the tri-tip with Jeff's Texas style rub (purchase recipes here).
  • Set up your smoker for cooking at about 225-240°F using a blend of hickory, maple and apple or whatever smoking wood you have available.
  • Place the tri-tip on the smoker grate.
  • Combine butter and rub ingredients and keep the mop warm stirring occasionally while you use it.
  • Mop the meat with this mixture about every 20-30 minutes while it cooks to keep the meat moist.
  • Let the meat cook for about 2 hours with smoke or until it reaches about 130°F internal temperature as measured by a digital remote meat thermometer.
  • Let the meat rest under foil for about 10 to 15 minutes then slice against the grain at about ¼ inch thick.
  • Serve and enjoy!