I’ve seen a lot of people smoking tri tip like a brisket. And I’ve been skeptical… But I had to try it out and I was surprised.
Smoking a Tri Tip like a brisket produced some flavorful, juicy meat. Some folks thought it was better than brisket. And it was a lot quicker to cook a tri tip that a whole brisket too.
WHAT MALCOM USED IN THIS RECIPE:
Trim excess fat and sinew from Tri-tip roast and season with a layer of Killer Hogs TX Rub followed by a light layer of Killer Hogs Hot Rub.
Prepare smoker for indirect cooking at 275°F using pecan wood. This recipe was cooked on an Outlaw Stick Burning pit but you can use any pit – just keep the temps the same.
Place the Tri-tip on the smoker, insert a probe thermometer into the thickest part of the roast and smoke for 2 hours or until the internal temperature reaches 160°F
Wrap the tri-tip in pink butcher paper and return to the smoker.
Continue to cook until the internal temperature reaches 200°F; at this point remove it from the pit and rest for 20 minutes before slicing against the grain.
Malcom Reed
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The post Tri Tip Brisket Style appeared first on HowToBBBQRight.
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By: Malcom Reed Title: Tri Tip Brisket Style Sourced From: howtobbqright.com/2022/03/24/tri-tip-brisket-style/ Published Date: Thu, 24 Mar 2022 18:19:03 +0000
