Brisket-Style Smoked Tri Tip: Easy Guide
Learn how to smoke tri tip like a brisket with this low-and-slow method for rich bark and juicy slices. Simple steps, perfect temps, and big flavor every time.
Ingredients
- 2-3 lb tri tip
- salt
- pepper
- granulated garlic
Instructions
- Start by removing your meat from the fridge. Place on a pan or cutting board. Cover the meat on both sides with salt, pepper, and granulated garlic to taste. You need at least a good thin layer on the meat.
- Allow the meat to sit at room temperature while you heat up your smoker to 225 degrees.
- Place the meat on the smoker once the temperature is 225 degrees. Smoke until the internal temperature is 160 (about 1-2 hours)
- Once the meat is at 160 degrees, remove it from the smoker and wrap it in butcher paper.
- Place the meat back on the smoker and continue cooking until the meat reaches 200 degrees. This takes another hour or two.
- Remove and allow to rest for 10 minutes before slicing.
Nutrition
Calories: 249kcal Protein: 31g Fat: 13g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 100mg Sodium: 79mg Potassium: 479mg Calcium: 38mg Iron: 2mg