Trisket – Tri Tip Smoked like a Brisket
Smoking a Tri-Tip, a.k.a. Santa Maria, low and slow just like a brisket. Not only is this a delicious recipe, but it's a great way to learn how to smoke a brisket on the cheap. So if you're worried about ruining an expensive whole packer your first time out, start with the less expensive tri-tip cut for very similar results.
- 3-5 pounds Tri-Tip (Santa Maria)
- 1 cup Beef Tallow
- 1/4 cup Beef BBQ Rub (I used Bull Shine from Grilling with Shine)
Trim any hard fat and silver skin off of the tri-tip.
Inject the tri-tip with the beef tallow about an inch apart at every injection point.
Thoroughly cover the tri-tip with the beef BBQ rub on all sides.
Preheat the smoker to 235F and place the tri-tip inside.
When the internal temperature reaches 160F, remove the tri-tip and place on a sheet of butchers paper.
Drizzle the tri-tip with the remaining beef tallow, and wrap tightly with the butchers paper.
Place the wrapped tri-tip back into the smoker and let it cook until the internal temperature reaches about 198-200F
Remove from the smoker and allow it to reset for at least 20 minutes.
Slice and enjoy!