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Brisket Style Tri Tip
Brisket Style Tri Tip
Rated 3.7 stars by 66 users
Category
Beef
Servings
4
Prep Time
10 minutes
Cook Time
300 minutes
This Brisket Style Tri Tip has all the delicious flavors of your favorite smoked brisket but made in half the time. Also known as Santa Maria steak, the tri tip roast cut is heavily marbled and full marbling, making it similar to brisket in terms of tender, beefy flavor. The tri tip is slathered in mustard and a generous dusting of Java Chophouse, then smoked low and slow and crutched until tender. Slice and serve with your favorite BBQ fixin’s.
Ingredients
-
Texas Smoky & Spicy BBQ Sauce
Dill Pickles
Jalapeño
-
To Taste,
Pit Boss GSP Rub
2 tbsp
Mustard
Onion, sliced & minced
2 lbs
Tri Tip Steak
-
Pit Boss® Peach Butcher Paper
-
Pit Boss Mesquite Blend Hardwood Pellets
Looking to take your tri tip’s flavor to the next level? Try dry-brining the meat by coating it in salt the night before you prepare it.
SPECIAL TOOLS
Wood Pellet Recommendation
BIGGER. HOTTER. HEAVIER. TIP
Directions
Fire up your Pit Boss and with the lid open, set your temperature to smoke mode.
Once the fire is lit, preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
Rub the mustard all over the tri tip, then season with GSP Rub.
Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165° F (about 2 1/2 hours).
Remove the tri tip from the grill and wrap it in Pit Boss Peach Butcher Paper. Return the tri tip to the grill and continue to smoke until the internal temperature reaches 200° F (an additional 2 ½ to 3 hours).
Remove the tri tip from the grill, and rest for 30 minutes. Slice thin and serve with pickles, jalapeño, onion, and BBQ sauce, if desired.
ENJOY!