Smoked Tri-Tip Like a Brisket on the Traeger 🔥🥩
Ran a tri-tip low and slow instead of Santa Maria style and treated it like a mini brisket.
Seasoning:
• Worcestershire (binder)
• Fire & Smoke Society Thundering Longhorn
Smoker: Traeger Prairie 572
Pellets: Bear Mountain Holiday Blend
Cook:
• 225°F on top rack ~4 hrs to 160°F internal
• Wrapped in butcher paper w/ Kerry gold Irish butter
• Back on at 275°F for ~2.5 hrs
• Pulled at 200°F internal (probe tender)
Spritz: ACV + water every few hours
Rested, split to follow the grain change, and sliced against the grain. Bark set up great, deep smoke ring, and super tender.
Brisket-style tri-tip > traditional? Let’s hear it 👀🔥
by Foreign-Bee-8936
8 Comments
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*What seasoning did you use?
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This is my favorite method for tri-tip. It always comes out so tender and delicious
How would you say it compares to a brisket?
That smoke hit like a truck. Was the 160 by choice? I hit 125 and pull, rest for 5-10 mins, then onto flat top to reverse sear all side. Usually sliced at 130-135.
If that is your preferred temp to finish beef, great job.and enjoy the tri tip journey.
This is the only way I do my Tri tip now. The trisket is a fam favorite. Looks good!
AKA The Trisket 😉
The ChatGPT copy pasted description is irritating me
Its great but my tri is more towards the rare side. I always reverse sear a tri tip. But that’s me. Yours definitely is get in my belly eatable. Good jod!!