Smoked Tri-Tip Brisket Style

I checked out the meat section at my local grocery store and saw the biggest untrimmed tri tip on sale for only $3.99/lb. I bought it, trimmed it up, dry brined it overnight with Kosher salt, seasoned it, and smoked it like a brisket low and slow at 250 degrees in my new Traeger Woodridge Grill, which I named Luther.

You guys, it turned out soooooooo gooood! It created the most beautiful looking and tasty bark, and tender and similar texture as a good brisket flat. I kept a layer of fat on one side of the brisket and it kept it moist! This new Traeger Woodridge is legit and I’m excited for the next cook on it.

The girls and I enjoyed the super perfect protein for steamed rice and sauteed veggies. This was the perfect meal.

Ingredients:
1 4.5 pound Tri-Tip, untrimmed
Coarse Black Pepper
Kosher Salt
Avocado Oil
Hardcore Carnivore Black
Beef Tallow

Steps:

Dry Brine Tri-Tip – Season the Tri-Tip with Kosher salt and dry brine in the fridge at least overnight.

Season Tri-Tip – Season liberally with pepper and additional BBQ rub if you want. Be careful for the salt content!

Smoke Tri-Tip – Place the Tri-Tip in the smoker and smoke at 250 degrees for 6 hours or until the internal temperature reaches 180 degrees. Remove the Tri-Tip from the smoker, place on aluminum foil, add beef tallow, wrap it up, and continue smoking the Tri-Tip for another 1 hour or until the internal temp reaches 202 degrees.

Rest Tri-Tip – Remove wrapped Tri-Tip from the smoker and place it inside a cooler covered with towels for additional insulation. Rest for at least an hour.

Slice Tri-Tip – Remove the Tri-Tip from the cooler, unwrap it, and slice the Tri-Tip against the grain and serve.

Tips:

• It’s important to get an untrimmed Tri-Tip and leave a layer of fat on one side of the Tri-Tip
• I smoked the Tri-Tip fat-side down using mesquite pellets
• If you wrap the Tri-Tip in foil, it will finish cooking super quick! Monitor the temps.
• When using Kosher Salt, start with 1/2 teaspoon per pound, and adjust to your preference as you BBQ more.

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