Tri Tip Brisket Style
Smoked Tri Tip cooked “Brisket Style” on my Outlaw Stick Burner Pit
#tritipbrisketstyle #tritipbrisket #howtobbqright
Brisket Style Tri-Tip Recipe
WHAT MALCOM USED IN THIS RECIPE:
– Wagyu Tri Tip sourced from The Butcher Shoppe https://bit.ly/TheButcherShoppeFL
– Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket
– Killer Hogs Hot Rub http://bit.ly/TheHotRub
– Royal Oak Tumbleweeds https://bit.ly/FireStarterTumbleweeds
– Thermoworks DOT http://bit.ly/ThermoworksDOT
– Red Handled 12″ Brisket Slicer http://bit.ly/H2QKnife12inch
I’ve seen a lot of people smoking tri tip like a brisket. And I’ve been skeptical…
I personally like to cook my Tri Tips hot and fast (or do a reverse sear) and serve them on the rare – medium rare side- and I love eating tri tips cooked that way! But I thought there was NO WAY a tri tip would cook-up like a brisket. I thought it would be dry, dry dry…. but I was wrong!
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.
So would I give up brisket? no. But would I smoke another tri tip like a brisket? YES.
Smoked Tri-Tip – Brisket Style Ingredients:
– 1 Tri-Tip Roast 2.5-3lbs
– 1 Tablespoon Killer Hogs TX Rub
– 1/2 Tablespoon Killer Hogs Hot Rub
Directions:
1. 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.
2. 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.
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°F
4. Wrap the tri-tip in pink butcher paper and return to the smoker.
5. 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.
Connect With Malcom Reed:
http://howtobbqright.com/
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Malcom’s Podcast – http://howtobbqright.com/howtobbqright-podcast/
For Malcom’s BBQ Supplies visit – https://h2qshop.com/
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0:47 Didn't know you swung that way,.
Malcom rules
Need fat on Tri tip. Coming from Santa Maria I would say you need to do Santa Maria Tri tip sandwich.
Too bad the cows in Wisconsin are not equipped with that part. I can not find it anywhere, even after asking and explaining what it is.
Cooking this rn. I'm about to be eating this like the Grendel beast munching on the Danish.
I'm a huge fan. So happy you make the content that you do. Gives me the confidence to try it myself. Thanks!
Which podcast episode talks about this trisket?
Watching angrily from central coast California 😤
did one that was a prime and it was dry as saw dust
I would trust bruh Malcom reed on any grill 💯💯💯💯💯
Made two of these today, came out perfect!!!
Tried this today. I am 5 hours on and at 177. Verified pit temp with 2 probes. Two pound trip-tip. Can’t see how it can be done in 3.5 hours. Very disappointing.
Trying this now on my weber kettle. Could only get an American Wagyu at around 2 lb. Using lump with some cherry wood, cooking around 260. We'll see.
I season tri tip with salt, pepper, garlic general purpose rub. Cook at 250, pull at 145. Slice thin and add salt to taste. Hard to mess up tri tip! Fantastic hidden gem of bbq
Tri-tip is slept on man. You can braise it, roast it, grill it, reverse sear it, anything really, and it always comes out great.
Just tried 2 recipes today. Turned out great. Looking forward to trying this one.
I’m gonna make this right now!
Malcom Reed is a national treasure.
Wagyu gave you a lot of leeway. Can you do it again with a regular tri tip and see how that turns out as well? 😀 but awesome video again Malcom!
Was hoping this recipe would work out. Unfortunately never hit the times or temps.
What a cook. Love the content
Did anyone see the college Baseball game when malcum Reed commentating the game?
What kind of gloves are those ?
That looks amazing !
Looks awesome Malcom! Thanks for helping us weekend smokers out!
Sprung a leak at 3:55 pulling it out. Juices running all over!
Does this guy also have recipe books 📚 ? Hope so
😊
Thanks made for some excellent tri tip on my pitboss.
Okay, it's good, but if you had a nice tri-tip again, would you do this, or traditional Santa Maria style to medium rare?
Incredible work as always brother!
I love making tri-tip that way.
Our climate makes us sit inside, drink, get miserable and then stab each other in Scotland, but we've heard of you, even over here. We'll get to your level one day, once we figure out we can smoke and bbq with a patio heater outside and a shelter to keep us dry. Love from Scotland.
Malcolm, I'm surprised you have not done that already. I have been doin that for years. It is awesome.
Tried this and WOW!!!! Won’t do it any other way.