Low & Slow Tri-Tip Brisket Style

Name: Low & Slow Tri-Tip Brisket Style
Prep time: 15 min
Cook time: 240 min
Total time: 285 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp coarse black pepper; 1 tbsp kosher salt; 1 tbsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 3 lb tri-tip roast, untrimmed; 2 tbsp yellow mustard (binder); 1/4 cup beef broth (for wrapping)

285 min 6 servings Medium

All Recipes

Smoke a tri-tip low and slow like a brisket for tender, juicy, bark-covered slices — all in half the time of a full packer brisket.

Prep

15 min

Cook

240 min

Total

285 min

Servings

Difficulty

Medium

Tri-tip is the underrated cut that delivers brisket-like results in a fraction of the time. By smoking it low and slow with a peppery bark, wrapping at the stall, and slicing it thin against the grain, you get tender, smoky beef that rivals any brisket.

Instructions

Trim and season

Trim the fat cap to about 1/4 inch thickness. Apply a thin coat of yellow mustard as a binder, then generously apply the pepper-heavy rub on all sides.

Set up the smoker

Preheat smoker to 225°F using oak or post oak wood for the most authentic flavor. Place a drip pan underneath the grate.

Smoke to the stall

Place tri-tip fat side up on the smoker. Smoke undisturbed for 2-2.5 hours until internal temperature reaches 165°F and the bark is set.

Pro tip: Spritz with apple cider vinegar every 45 minutes after the first hour for a better bark.

Wrap and push through

Wrap the tri-tip tightly in butcher paper or foil. Add a splash of beef broth before sealing. Return to the smoker and cook until internal temperature reaches 200-205°F, about 1.5-2 more hours.

Rest properly

Keep the tri-tip wrapped. Place in a cooler (no ice) with towels and rest for at least 30 minutes, up to 2 hours.

Slice and serve

Unwrap and note the grain direction — tri-tip has two grain directions that meet in the middle. Slice thin against the grain for maximum tenderness.

Serving Suggestions

Slice thin against the grain and serve with white bread, pickles, and onions for a Texas-style plate. Drizzle with the resting juices for extra flavor.

Nutrition per serving

380

Calories

42g

Protein

22g

A bold chili pepper rub transforms a brisket flat into a smoky, spicy masterpiece with a mahogany bark and buttery-tender slices.

Hard565 min

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