Smoked Tri-Tip (like a brisket)

Tri-Tip is a great steak cut. Fast and hot to a medium rare is always amazing. However, what if I told you that you can cook a tri tip like a brisket. Juicy and Perfectly smoked, this is experiment turned into one of our favorite cooks. We are definitely going to continue to cook them this way and you should try it!

YouTube Instructional: https://youtu.be/kZLpubKLgXM

Ingredients:
2 Lb Tri-Tip (USDA Prime)
Kosher Salt
Coarse Black Pepper
Garlic Powder + Minced

Beef Tallow
Peach Paper

Step 1: Trim the Steak

In general my experience with tri-tips is that they need minimal trimming.

Sometimes they have a little bit too much hard fat you can pull off, and maybe some silver skin but the clean up is usually minimal

Step 2: Salt the Steak

Using a ratio of 1/2 Tsp per LB of meat, coat the exterior of the steak in kosher salt. Put onto a wire rack and into the fridge

Step 3: Rub down the steak

Once the salt has been absorbed into the steak, coat the exterior with black pepper, and garlic

I use 50/50 garlic powder and dried minced garlic

make sure to get the sides too!

Step 4: Smoke at 180

Pre-Heat the smoker to 180 and put the tri-tip on the top rack

Smoke for appx 3 hours

Then bump to 225 until it hits the stall - somewhere around 165 internal

Step 4: Wrap in beef tallow and smoke at 250

Wrap the tri tip in peach paper with a layer of beef tallow

Bump the smoker to 250 and return the wrapped package to the smoker

Some until the tri-tip probes tender (like a brisket flat)

The temp will be somewhere around 195-203 degrees

REST FOR AT LEAST AN HOUR

Cut it against the grain.

Enjoy!