Brisket-Style Smoked Tri Tip

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This brisket-style smoked tri tip is tender, smoky, juicy, and packed with flavor. A high-protein dinner that feels special but is more affordable than traditional brisket.

Prep Time15

Cook Time6

Rest time29

Total Time7

Course: Dinner, Main Course

Cuisine: American

Keyword: Brisket-Style Smoked Tri Tip

Servings:

Calories: 61kcal

Equipment

Ingredients

3 lbs Tri tip roast, one piece
2 tbsp Dijon mustard
3 tbsp Butter cut into 1 tbsp increments
4 tbsp Coarse black pepper
2 tbsp Salt
1 tbsp Garlic granules
1 tbsp Smoked paprika

Instructions

Dry Brine (12–24 hours): Pat the tri tip dry with paper towels. Lightly coat all sides with mustard to help the seasoning adhere and promote bark formation.  In a small bowl, mix kosher salt, coarse black pepper, garlic powder, and smoked paprika. Season the tri tip generously on all sides and edges. Place uncovered in the refrigerator for 12–24 hours.
2. Smoke to 160°F:  Preheat smoker to 225°F. Place the tri tip directly on the smoker grates. Smoke until the internal temperature reaches 160°F, about 4–5 hours, depending on size.
3. Wrap and Finish : Remove the tri tip from smoker. Place pads of butter in the middle of a large sheet of foil. Place the tri tip atop the butter, then wrap the foil tightly around the tri tip. Seal well to retain juices.  Increase smoker temperature set point to 300°F and return the wrapped tri tip to the smoker. Cook until the internal temperature reaches 203°F, about 45 minutes to 1 hour.
4. Rest and Serve : Remove tri tip from the smoker. Keep the meat wrapped and rest for at least 30 minutes. Slice against the grain into ¼-inch slices and serve.

Nutrition