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RECIPE
3 INGREDIENTS 5 STEPS 3hr

Tri Tip Brisket

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.
Tri Tip Brisket Recipe | SideChef
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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.
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
3hr
Total Time
$4.17
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Beef Tri-Tip
about 2.5-3 lb
1 Tbsp
Brisket Rub
I used Killer Hogs TX Rub
1/2 Tbsp
Barbecue Rub
I used Killer Hogs Hot BBQ Rub
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
374
FAT
19.4 g
PROTEIN
46.8 g
CARBS
0.0 g

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.

Cooking Instructions

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Step 1
Prepare smoker for indirect cooking at 275 degrees F (140 degrees C) using pecan wood.
Step 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 (1/2 Tbsp) .
Step 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).
Step 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).
Step 5
Remove it from the pit and rest for 20 minutes before slicing against the grain.

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Nutrition Per Serving
Calories
374
% Daily Value*
Fat
19.4 g
25%
Saturated Fat
7.1 g
36%
Trans Fat
--
--
Cholesterol
149.7 mg
50%
Carbohydrates
0.0 g
0%
Fiber
--
--
Sugars
0.0 g
--
Protein
46.8 g
94%
Sodium
375.3 mg
16%
Vitamin D
--
--
Calcium
56.7 mg
4%
Iron
3.4 mg
19%
Potassium
718.9 mg
15%
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