Smoked Tri Tip cooked “Brisket Style” on a Stick Burner Pit smoked low and slow. It produced some flavorful and juicy meat. Some folks thought it was better than brisket. And it was a lot quicker to cook tri-tip than a whole brisket too.
Total Time
3hr
0.0
0 Ratings
Author: How to BBQ Right
Servings:
4
Ingredients
•
1
Beef Tri-Tip
•
1
Tbsp
Brisket Rub
•
1
tsp
Barbecue Rub
Cooking Instructions
1.
Prepare smoker for indirect cooking at 275 degrees F (140 degrees C) using pecan wood.
2.
Trim excess fat and sinew from Beef Tri-Tip (1) and season with a layer of Brisket Rub (1 Tbsp) followed by a light layer of Barbecue Rub (1 tsp).
3.
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 degrees F (70 degrees C).
4.
Wrap the tri-tip in pink butcher paper and return it to the smoker. Continue to cook until the internal temperature reaches 200 degrees F (90 degrees C).
5.
Remove it from the pit and rest for 20 minutes before slicing against the grain.
Author's Notes
This recipe was cooked on an Outlaw Stick Burning pit but you can use any pit. Just keep the temperatures the same.
Nutrition Per Serving
CALORIES
374
FAT
19.4 g
PROTEIN
46.8 g
CARBS
0.0 g
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