Tri Tip smoked like a brisket

tri tip roast

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is often cheaper.

Trim the excess fat and silver skin from the tri-tip roast using a boning knife.

Season the tri-tip with salt, pepper, and garlic powder, or use a brisket rub.

Preheat the offset smoker to 250°F (121°C) using post oak wood.

Place the seasoned tri-tip in the smoker and smoke for about 3 hours until it reaches an internal temperature of 205°F (96°C).

Wrap the tri-tip in heavy-duty foil with butter to retain moisture during cooking.

Continue cooking until the tri-tip is probed tender, approximately 203°F (95°C).

Let the tri-tip rest for about 45 minutes, covered with foil, to redistribute moisture.

Slice against the grain and serve, optionally with the collected juices for moisture.

Cooking Techniques

Equipment Needed

Spice Level: