Tri Tip Smoked Like a Brisket (Trisket)
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I’ve smoked a lot of briskets and tested every “budget alternative” out there. Chuck roast nails that flavor, but tri-tip? I always thought it was a steak.
This brisket-style tri-tip changed my mind. Smoked low and slow, it turns a quick-cooking cut into tender, sliceable beef with a rich bark and deep flavor. The best way to get that brisket experience without the cost or the all-day cook.
Why you need to try smoking Tri-Tip like a brisket
With the price of full packer briskets climbing, we’re always searching for more affordable cuts that still deliver the same smoked brisket experience.
I’ve always thought chuck roast was the best brisket alternative. Our Brisket-Style Smoked Chuck and Poor Man’s Burnt Ends recipes prove how well chuck can mimic that signature brisket texture and flavor.
But after seeing the brisket-style tri-tip trend gain traction, I wanted to test whether it could work as a true substitute instead of just a viral gimmick.
Until now, my go-to method for tri-tip was the reverse sear. A shortish smoke followed by a quick sear for a perfect medium-rare, steak-like eating experience.
So I decided to see what would happen if I smoked a tri-tip roast the same way I’d smoke a brisket.
The result surprised me. In half the time, the tri-tip developed a deep bark, tender slices, and a remarkably similar bite.
Does it actually taste like brisket?
While I don’t think this brisket-style tri-tip is going to fool any seasoned pitmasters, you do get surprisingly close.
Although a tri tip isn’t as lean as a brisket point, I found the taste remarkably similar to sliced brisket flat.
The crucial component here is the level of intramuscular fat. You’ll never get brisket-like results with a lean tri tip, so buy the best grade you can, inspect each tri tip closely in the supermarket, and buy one with the most marbling you can see.
How to smoke Tri Tip like brisket
1. Fire up your smoker
Set your smoker between 225 and 250°F. Since we’re cooking brisket-style, maintaining low and stable temperatures is crucial.
I used my Camp Chef Woodwind Pro, with Kirkland Signature pellet blend, a mix of oak, hickory, maple, and cherry. You can’t go wrong with using any wood that would go well with a brisket.
2. Trim the tri tip
Tri tip doesn’t require nearly as much trimming as brisket. You’ll want to remove any silverskin using a sharp knife like our BBQ Boning Knife, as this will stop the rub from penetrating the meat.
Remove any flaps or loose pieces of fat, and then, depending on how your tri tip was butchered, you can trim some of the fat cap, leaving about 1/4 of an inch.
Don’t worry too much about getting the trim perfect. A few bits of loose fat will not ruin your cook.
If this is your first time smoking a tri tip, take a minute to study the direction of the grain. You want to slice against the grain at the end, and it’s a lot easier to see it now than when it’s cooked and covered in bark.
3. Season the tri tip
A brisket-style tri-tip requires a great brisket rub. I went with my ultimate brisket rub recipe, mainly salt and black pepper with a few extra spices for depth of flavor and a little color.
Any store-bought brisket or beef rub will also do the trick.
Now, tri-tip can take a lot of seasoning, so I like to really get a nice coating on there, and then use whatever hits the board to season the sides.
I do this by eye, but if you want a guideline, aim for around 1¼ tbsp per pound.
I decided to add one more layer of fresh, coarsely ground black pepper on top, as I like my beef extra peppery.
4. Smoke the tri tip
Get your seasoned tri-tip on your pre-heated smoker. My Woodwind Pro has a smoke box that allows you to burn wood chunks in addition to pellets, so I added an apple wood chunk as a bonus.
Not essential, but I always like experimenting with different wood combinations.
Put a temperature probe into the thickest part of the tri-tip, and then you can sit back and relax for the first hour.
After an hour, I like to give it a spritz every 45 minutes or so. This time, I used a 50:50 mix of beef broth and water, but the exact spritz doesn’t make a huge difference, so use whatever liquid you’ve got.
5. Wrap and finish
Once you’re happy with the bark’s color, it’s time to wrap the tri-tip. Pink butcher paper is the best choice here, as it helps preserve the bark.
I like to add a little beef tallow or unsalted butter when wrapping the tri-tip.
Get it back on the smoker, and if you want to speed things up, you can bump the temperature to 275-300°F.
I like to put the probe back in and keep an eye on the internal temperature until it starts hitting around 200. Then you can start testing it, and you really want to go by feel, not an exact temperature.
You want to feel a probe or toothpick slide in and out of the meat with very little resistance.
6. Rest and slice
A good rest is essential, so once the tri tip is probing tender, I take it off the smoker and let it sit for about 15 minutes to allow carryover cooking to slow down before wrapping it in an old towel and placing it in a warmed cooler.
Now you’re ready to unwrap the tri tip, and if everything has gone according to plan, you should be left with a piece of meat that could almost be confused with a brisket flat.
Now, slicing tri-tip is a bit of an art form, as the grain can be a little confusing. I like to find the point where the direction of the grain changes, and then slice there. Then you should be able to slice against the grain into nice, uniform pieces.
Once you’ve sliced, you can drizzle any of the juices from the wrap over the top, before digging in.
Tips to nail this tri-tip cook
- Choose a well-marbled tri-tip: Look for visible intramuscular fat (white streaks through the meat). More marbling means better flavor and tenderness after a long smoke.
- Trim smart: Leave a thin fat cap, about ¼ inch, to help baste the meat during the cook.
- Wrap in paper, not foil: Butcher paper locks in moisture while keeping the bark from going soggy.
- Rest it properly: Let it rest at least 30 minutes, or up to 2 hours in a cooler for best texture.
- Slice against the grain: Identify the grain direction before cooking so you can slice each section correctly once it’s done.
What to serve with brisket-style tri tip
You can’t go wrong serving this with any of the typical brisket sides. My favorite combo is a nice gooey mac and cheese with some barbecue sauce.
If you try this brisket-style tri tip, I’d love for you to give this recipe a rating and let me know how it turned out.
Tri Tip Smoked Like a Brisket (Trisket)
Ingredients
- 1 3 pound tri tip roast - trimmed.
- 2 tbsp worcestershire sauce - used as a binder to help the rub stick. Substitute for a neutral oil or yellow mustard.
- 4 tbsp brisket rub - I used our ultimate brisket rub recipe but any SPG style rub will work.
- ½ cup beef broth - optional, used to spritz the meat.
- 1 tbsp beef tallow - for wrapping, can also use unsalted butter.
Instructions
- Preheat the smoker to 250°F using oak or another hardwood that pairs well with brisket.
- Make the rub by combining all ingredients in a shaker if you’re using the our brisket rub recipe.
- Trim and season the tri-tip by removing silverskin and excess fat, leaving about a 1/8 to 1/4 inch fat cap. Square the edges and note the grain direction so you can slice against it later. Lightly coat the meat with Worcestershire sauce, oil, or mustard, then season generously on all sides with the rub.
- Smoke the tri-tip. After the first hour, spritz lightly with beef broth every 45 to 60 minutes until the bark is dark and firm and the internal temperature reaches 165 to 175°F. This usually takes about 4 to 5 hours.
- Wrap the tri-tip tightly in butcher paper or foil once the bark is set and doesn’t rub off easily. Add 1 tablespoon of unsalted butter or beef tallow on top before sealing.
- Continue cooking for another 1-2 hours until the internal temperature reaches 203 to 205°F and a probe slides in with little resistance.
- Rest the tri-tip while still wrapped, then wrap it in an old towel and place it in a cooler for at least 30 minutes, ideally 1 to 2 hours.
- Slice the tri-tip by locating where the grain changes direction, separating there, and cutting each section across the grain into thin slices.
- Serve immediately with your favorite BBQ sides like mac and cheese or potato salad.
Notes
- Wood choice: Use any hardwood you’d use for brisket, such as oak, hickory, maple, or cherry.
- Seasoning: Tri-tip can handle a heavy coating of rub, so don’t be shy. Press the meat into any extra rub on your board to cover the sides evenly.
- Cooking temperature: If you’re short on time, raise the smoker temperature to 275–300°F after wrapping to finish faster.
- Wrapping fat: Adding beef tallow provides a deeper beef flavor and helps the bark stay moist.
- Slicing tip: Tri-tip grain runs in two directions. Cut where the grain changes, then slice each section across the grain for tender slices.
Equipment
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Joe Clements is the founder and editor-in-chief of Smoked BBQ Source, a leading barbecue resource that has helped tens of millions master grilling and smoking. Growing up in a vegetarian household, his love for barbecue was unexpected. Determined to master the craft, he launched Smoked BBQ Source in 2016 to document his journey from amateur to pitmaster.
Joe leads a team of expert barbecue creators and oversees the largest collection of in-depth grill reviews and a library of tested, foolproof recipes. Whether he’s firing up a pellet grill or charcoal kettle, he’s passionate about making barbecue approachable and enjoyable for all.
This came out totally perfect!! Great flavor using the rub recipe you gave! Family favorite! Will definitely make this again.
I finally made this and it was fantastic! No it’s not a brisket but equally delicious.
Perfect if you have a taste for brisket but don’t have a crowd of folks to eat it.
Just as the recipe says cooks on half the time.
Using beef tallow I think helped!
I also wrapped in butcher paper and in aluminum foil @265deg.