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Smoked Brisket-Style Tri-Tip [TRISKET]

Our Smoked Brisket-Style Tri-Tip takes almost everything you know and love about brisket, and puts it into a small, more affordable, and much faster tri-tip-shaped package. This versatile roast is perfect for this method of cooking!

Pellet Grill Brisket-Style Tri-Tip Recipe

We have a lot of opinions about tri-tip around here. What final temp we want it (medium-rare), what rub we’re in the mood for, which bbq sauce to dunk it in once it is done, etc. But, one thing we ALL agree on is how much we love this cut of meat.

I grew up in Northern Minnesota, and maybe I just wasn’t paying attention because I wasn’t buying all that many steaks or cooking all that much when I last lived there, but tri-tip wasn’t a thing I grew up with or knew much about at all before we dove head-first into the pellet grill and bbq world.

Typically, we make our Traeger tri-tip recipe or our smoked tri-tip recipe. Spoiler alert, they are very similar to each other. 😉 Don’t come at me, traditional bbq police. I promise this is not the travesty you want to make it out to be, we actually DO know how to cook a great steak (oh hayyyy Manhattan Filet. I’m lookin’ at you), no matter how “terrible” you tell me this looks on Facebook. (Those group trolls are a THING in some of those bigger bbq groups. Like whoa. Whatever you grow up to be, DON’T BE A TROLL.)

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Tri-Tip shopping list

This is so easy I can barely call it a “recipe”. Still though, scroll to the bottom to see the complete recipe, including the amounts. This is just a run-down so you know if you need to go to the store. One thing I love about this recipe is that you can actually just get all of it in the mail. Click below to order from my favorites!

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How to make Brisket-Style Tri-Tip

Here’s a brief overview of what you’re in for if you tackle this recipe. Spoiler alert – this is one of the easiest things you can make, so don’t be skeeered.

1

RUB

All the rub, all over your roast. You can coat with mustard if you’d like, but we usually don’t and the rub stays on just fine.

2

SMOKE

At 225°, that is. Put your rubbed roast on your pellet grill and let it ride. You’ll want it to hit 160° and then wrap it.

3

KEEP SMOKING

Once it is wrapped, let it cook for another while until the internal temperature hits about 205. Use an accurate thermometer for the best results! (We love our Thermapens from ThermoWorks.)

4

REST

Rest that wrapped roast for 1/2 hour to an hour. Don’t peek! Don’t poke. Don’t slice. Just let it rest. If you have a towel and a cooler you can use that, or you can just toss it on your counter and cover it with a kitchen towel and call it good.

5

Slice

Use the guide here to help you out. The only thing worse than no tri-tip is incorrectly sliced tri-tip.

How do you slice tri-tip?

Tri-tip can be tricky to cut because the direction of the grain changes through the roast. If you follow the image below, you’ll be well on your way to a properly cut roast.

What is the best rub to use on tri-tip?

Our favorite flavor combination right now has been a combination of The Midnight Toker and Roasted Garlic Rub from The Spice Guy. It is punchy and savory and incredible. They are both amazing on their own, as well!

Brisket-Style Tri-Tip FAQ

What kind of smoker is best for this brisket-style tri-tip?

Whatever smoker you have is the best kind of smoker for this!

You can even use a smoke tube in a gas grill if that’s what you have.

At our house, we primarily use pellet grills. We have had a few different brands over the years, like Traeger, Camp Chef, Louisiana, and ZGrills, and we have fully enjoyed them all!

Should you use peach paper to wrap with instead of tin foil?

You sure can! We used foil this time, but love our peach paper!

What if you can’t find the rubs listed in the recipe?

If you can’t find the suggested rubs, you can use your own favorite kind from your collection, or try our homemade dry rub!

What’s the best way to store leftover tri-tip?

Store leftovers in an airtight container in the fridge for up to 2-3 days. I do not recommend freezing cooked tri-tip. Bonus points if you use those leftovers for our Brisket Chili!

How should you re-heat leftover brisket-style tri-tip?

Reheat leftovers in a sous vide water bath, if you have one and are feeling fancy. If not, heat it gently and covered on the stove with some thinner bbq sauce of your choosing.

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What should you serve with tri-tip?

We have all the great sides for you here at OWYD! Whether you want to put out a full barbecue spread including all of the fixings, or if you just want an easy dinner to serve your family, we’ve got you covered.

Try one of these, and let me know what you think!

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Yield: 6 servings

Tri Tip Brisket-Style

Tri Tip Brisket-Style

When you are craving brisket but don't have an extra 12-16 hours on your hands, fire up your pellet grill and break out the ever-versatile tri-tip roast!

Prep Time 15 minutes
Cook Time 5 hours
Rest Time 1 hour
Total Time 6 hours 15 minutes

Ingredients

  • 3-pound tri-tip roast
  • 2 tablespoons Roasted Garlic Rub
  • 2 tablespoons Midnight Toker Rub

Instructions

  1. Turn your smoker or pellet grill to 225°, following factory instructions.
  2. Evenly coat the roasts with the rubs, and place on the smoker.
  3. Smoke until the internal temperature is 160° internal temperature. Wrap the roast and place it back on the smoker and cook until it reaches 205°.
  4. Remove from the grill and let rest, wrapped, for 30-60 minutes.
  5. Slice, as pictured below.How to Slice TRI-TIP

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 483Total Fat: 25gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 188mgSodium: 121mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 59g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Liz

Wednesday 24th of April 2024

Do you wrap it in foil or paper?

Nicole Johnson

Wednesday 24th of April 2024

Either will work!

Richanne

Thursday 27th of July 2023

We just tied this and it was amazing! Thanks for sharing.

Nicole Johnson

Thursday 27th of July 2023

Yay! I'm so glad you liked it. Thanks for letting us know!

Mark

Tuesday 20th of June 2023

205 degrees?? That’s way over cooked. You should be pulling 130-160 depending on how done you want it. 130-135 is medium rare which is exactly how tri tip should be served.

Nicole Johnson

Tuesday 20th of June 2023

Mark, respectfully - this is a BRISKET STYLE Tri-Tip. It is a very specific thing, and 205 is not overcooked for this style of roast. We have several tri tip posts on the site, including this "How to cook tri tip" post, that recommends mid-rare. This entire post explains when this roast should be cooked to 205. This is one of those, please read before commenting situations. ;)

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