Smoked Tri Tip cooked “Brisket Style” on a Stick Burner Pit smoked low and slow.
I’ve seen a lot of people smoking tri tip like a brisket. And I’ve been skeptical… But I had to try it out and I was surprised. 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.
Malcom Reed
Ingredients
1 Tri-Tip Roast 2.5-3lbs
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1 Tablespoon Killer Hogs TX Rub
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1/2 Tablespoon Killer Hogs Hot Rub
Directions
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.
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.
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
Wrap the tri-tip in pink butcher paper and return to the smoker.
