Trisket Recipe | Tri Tip Smoked Like A Brisket
- Kara From ScaleAndTailor
- Feb 28, 2021
- 2 min read
Updated: Apr 23
Tri Tip, Smoked Like a BRISKET? Introducing TRISKET to the chat. For this Trisket recipe, we wanted to go bold. To go outside the box and do a Smoked Tri Tip. Cutting and leaving it in its original shape so you visually realized it is actually a Trisket recipe. Tri Tip Smoked like a Brisket was SUCH a fun cook and highly recommend giving it a try.
Here in Toronto, Canada I always find it hard to find the Tri-Tip cut. Luckily Tango Imports have brought it to Costco.ca making it easily available to anyone in Canada. Visit Costco.ca for their complete supply of beautiful meats such as Pichanna, Ribeye, Brisket, and more. Grab one and lets make this trisket recipe together.
A Trisket Recipe is done just like you would a regular brisket. Although it is much smaller than your average brisket, you still need to render its fat in the same fashion. Low and Slow Smoked Tri Tip that will take a good 10 hours done properly for this Tri Tip Recipe.
WHAT YOU'LL NEED: For this cook, you'll need a pellet smoker. I'm using my Louisiana Grills Black Label 1200. Since it is a long cook, I love how easily I can check on its internal temperature with its built-in meat probes and SmokeIT WiFi App. The pellets I used are from Pitmasters Choice Premium Pellets, Gourmet Blend. These Canadian-made pellets burn so beautifully and taste delicious.
INGREDIENTS
Tri Tip (Tango Imports, from Costco.ca)
Beef Rub (or Salt, Pepper, and Garlic Powder mixture) Mustard (as binder)
DIRECTIONS
For this trisket recipe, lets start by preheating your smoker to 225 degrees. Pulling your tri tip right from your fridge, binding it and throwing on your grill cold. This helps your smoke ring develop better. Using your binder, cover the though tri tip in a thin coat of mustard and then evenly coat in your favourite beef rub or simply use a salt, pepper, garlic powder mixture. Place direction on your grill grates.
Once your Tri Tip Brisket reaches an internal temperature of 165 degrees, it is time to wrap in butcher paper. I used Pitboss Grill Butcher Paper. For a complete blog about Butcher Paper vs Foil CLICK HERE. Tightly wrap your tri tip brisket and place back on your grill, increase temperature to 250 degrees. Your looking for an internal temperature of 200 degrees before resting.
When you rest your Trisket, ensure it is wrapped tightly in a towel and placed in a air locked cool. I've also used my microwave before in a pinch. Resting always ensures your brisket has proper time to ingest its own juices back. I recommend to rest for a minium of 1 up and up to 2 for this tri tip recipe.
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This Trisket recipe is such a game-changer! Smoking tri tip like a brisket sounds bold and brilliant. Can’t wait to try it low and slow—love the detailed steps and tips. Enjoy it with Music on Magistivv Apk Thanks for bringing this cut to life in a whole new way! 👏🍖
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nice work