Tri Tip Like a Brisket

[Newglide]

I plan on cooking a couple of butts this weekend and while I was freezer diving I found a tri tip and figured why not. I've never done a tri tip like a brisket and always wanted to so , I while I got a fire going might as well fill up the smoker.
I typically smoke my butts between 250 - 300, wherever my smoker settles in is where I typically land. I'll let the tri tip go for a couple of hours to about 160, wrap and let it ride till done, around 205, pull it let it rest for about 45 minutes or so. Sound like a good plan? Those of you that have done this, about how long can I expect this to take? I probably won't put it on when I put the butts on since they will probably take longer.

 

[Bigtank]

In for the ride, I've never done one that way either. Post pics if you can.

 

[Brokenhandle]

Me too! Tri tips aren't always available around here but are so good! Look forward how yours turns out!

Ryan

 

[normanaj]

Tri tip is so hard to find around here I'd be afraid to go brisket style with it!

 

[912smoker]

We love them cooked like brisket and best I can recall is somewhere around 4 hrs or so. I'll look back at notes.

Keith

 

[thirdeye]

I've only done one tri-tip like a brisket, and I used a wrapped finish like you are planning. This is a good video, and the only thing I did differently was to leave it in the wrap when resting.

 

[sandyut]

Funny, I can get tri tips at Kroger & Costco anytime. its an odd regional thing.

I can bring myself to cook one like a brisket, I like them medium rare...only. but to each his own.

 

[Newglide]

Me too! Tri tips aren't always available around here but are so good! Look forward how yours turns out!

Yeah they aren't typical around here either, Our local Food Lion has been carrying them.

We love them cooked like brisket and best I can recall is somewhere around 4 hrs or so. I'll look back at notes.

Thanks

I like them medium rare...only. but to each his own.

I typically do them over coals and go to medium rare also but I've been seeing all these videos and am planning a long cook anyway, I figured I won't know till I try

 

[Newglide]

I've only done one tri-tip like a brisket, and I used a wrapped finish like you are planning. This is a good video, and the only thing I did differently was to leave it in the wrap when resting.

Good info , Thanks

 

[babydocsmoke]

Funny, I can get tri tips at Kroger & Costco anytime. its an odd regional thing.

I can bring myself to cook one like a brisket, I like them medium rare...only. but to each his own.

We get them here too. I'll do 2-3 Tri Tips a month. My 9 year old has a taste for them now!!

I've never done one like a brisket, because I typically only do one at a time and I don't want to run the smoker on such a little piece of meat for so long. I do them hot and fast ~400F for typically a little less than an hour. Right when when they start to drip clear I pull them. They are one of our favorites!!

 

[912smoker]

I've only done one tri-tip like a brisket, and I used a wrapped finish like you are planning. This is a good video, and the only thing I did differently was to leave it in the wrap when resting.

Don't mine very similar and use the MC Holy Gospel rub and Lane's Ancho.
Usually add Kosmos Q Brisket mop with a paper wrap. Last one e used The W Sauce but prefer Kosmos.
Let it rest in the wrap as thirdeye recommends.

Keith

 

[Chingadero]

Cosco and HEB in this area always have tri-tips.

Looking forward to the pics.

 

[DougE]

I've done several like brisket and they were really good. Tri-tip is hard to come by around here except the pre-seasoned, overpriced ones. The ones I have cooked came from beefs I had processed.

 

[DougE]

Also, only one processor of the ones I use even knows what tri-tip is and cuts it for me. They suggested it when I was doing my first cut sheet with them. I'd never heard of it either, but had them cut it and love the cut. The rest are, like, tri- what?

 

[JIMSMOKES]

My only suggestion would be use a tri tip with a fat cap.

 

[DougE]

My only suggestion would be use a tri tip with a fat cap.

I don't do much, if any trimming, if I'm running it like brisket. I'd trim it more if I were running it as a steak/roast.

 

[Chris_in_SoCal]

Tri-Tip is plentiful around here but the price has tripled in the last few years.

I have smoked plenty and grilled even more. The way I far prefer it now is to cut it into 1 1/2" cubes, marinate it overnight, skewer them and grill them on the pit. It goes oh so well with tumeric Basmati rice.

Marinade

1/2 tablespoon onion powder
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 tablespoon Smoked Paperika
5 tablespoons brown sugar
5 tablespoons extra virgin olive oil
5 tablespoons soy sauce
5 tablespoons lime juice

 

[kelbro]

Tri-Tip is plentiful around here but the price has tripled in the last few years.

I have smoked plenty and grilled even more. The way I far prefer it now is to cut it into 1 1/2" cubes, marinate it overnight, skewer them and grill them on the pit. It goes oh so well with tumeric Basmati rice.

Marinade

1/2 tablespoon onion powder
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 tablespoon Smoked Paperika
5 tablespoons brown sugar
5 tablespoons extra virgin olive oil
5 tablespoons soy sauce
5 tablespoons lime juice

View attachment 707439

That looks great!

I have cooked two tri-tips brisket style. One came out great. One was just OK. Cooked them both the same so I'm not sure what caused the difference. I think they took around 4 hrs.

Tri-tip cooked like a huge steak is fantastic. Light smoke over indirect heat to 110 and then a good quick sear is the ticket.

 

[Bigtank]

Tri-Tip is plentiful around here but the price has tripled in the last few years.

I have smoked plenty and grilled even more. The way I far prefer it now is to cut it into 1 1/2" cubes, marinate it overnight, skewer them and grill them on the pit. It goes oh so well with tumeric Basmati rice.

Marinade

1/2 tablespoon onion powder
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 tablespoon Smoked Paperika
5 tablespoons brown sugar
5 tablespoons extra virgin olive oil
5 tablespoons soy sauce
5 tablespoons lime juice

View attachment 707439

That looks fantastic. What temp do you cook the TT to? Med Rare? Rare?

 

[Newglide]

My only suggestion would be use a tri tip with a fat cap.

Unfortunatly this one is trimed and in a cryovac package