Brisket Style Tri Tip

Brisket Style Tri Tip

Smoke a tri-tip low and slow like a brisket for rich bark, tender slices, and bold beef flavor in a fraction of the time.

Author

Malcom Reed

Ingredients

• 1 Tri-Tip Roast (2.5-3 lbs)
• 1 Tablespoon Killer Hogs TX Rub
• 1/2 Tablespoon Killer Hogs Hot Rub

Directions

1. Trim any excess fat and sinew from the tri-tip. Season with a layer of Killer Hogs TX Rub followed by a light layer of Killer Hogs Hot Rub.
2. Preheat your smoker to 275°F for indirect cooking using pecan wood.
3. Place the tri-tip on the smoker and insert a probe thermometer into the thickest part of the roast. Smoke for about 2 hours, or until the internal temperature reaches 160°F.
4. Wrap the tri-tip in pink butcher paper and return it to the smoker.
5. Continue cooking until the internal temperature reaches 200°F. Remove from the smoker, rest for 20 minutes, then slice against the grain before serving.