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Smoked Tri Tip like a Brisket

This smoked tri-tip, cooked brisket-style, delivers a melt-in-your-mouth tenderness while preserving the beef's rich, marbled flavors.
Keyword Smoked Tri Tip like a Brisket
Prep Time 15 minutes
Cook Time 11 hours
Total Time 21 hours 15 minutes

Ingredients

  • 1 well-marbled tri-tip (preferably Wagyu or Prime)
  • 3 cups water
  • 5 grams salt
  • 2 tbsp Kinder’s Buttery Steakhouse rub (or preferred rub)
  • Oak or hickory wood for smoking
  • 2 tbsp beef tallow

Instructions

  • Brine, Inject tri-tip with a light saline solution (3 cups water + 5g salt). Refrigerate overnight in a vacuum-sealed bag.
  • Season: Remove from brine, pat dry, and coat evenly with steak rub.
  • Prepare Smoker: Heat smoker to 225–250°F with oak or hickory wood.
  • Smoke: Place tri-tip thick-end toward fire. Smoke for about 4 hours until internal temp reaches 180°F.
  • Foil Wrap Edges: If edges begin to dry, wrap them in foil to slow cooking.
  • Final Temp: Continue smoking until internal temperature reaches 190°F.
  • Rest: Wrap in butcher paper and foil, then hold at 150°F for 10–18 hours.
  • Slice & Serve: Unwrap, drizzle with beef tallow, and slice against the grain.