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Tri Tip Brisket | Smoked Tri Tip | Tri Tip Recipe

For this Tri Tip 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 Tri Tip Brisket. 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 making it easily available to anyone in Canada. Visit for their complete supply of beautiful meats such as Pichanna, Ribeye, Brisket, and more.

Tri Tip Brisket 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.


Tri Tip (Tango Imports, from

Beef Rub (or Salt, Pepper, and Garlic Powder mixture) Mustard (as binder)


Preheat 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 Tri Tip Brisket, 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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1 Σχόλιο

08 Μαρ 2021

Nice work

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