Tri Tip smoked like a brisket

[@periclescordova3699]

Did two of these a couple days ago. Cooked at 225 and them boys took a solid 4 hours to get past 150. Wrapped around 155 because the bark and color was great. Used butcher paper and some tallow from my last brisket and took them to 205. Sheeeeeeesh. Amazing. Tender. Ridiculous beefy flavor. Don't see myself reverse searing to 130 again...

[@mikerouswell5685]

Did you do your tritips on a pellet grill or an offset? Thanks!

[@RambofromWarzone]

@@mikerouswell5685 not sure what he used but I’ll be using a pellet grill tomorrow I’ll let you know the outcome 😂

[@kale6467]

@@RambofromWarzone how was the outcome

[@RambofromWarzone]

@@kale6467 amazing!

[@lokik2435]

so I do the same exact thing with my brisket. except the way i finish it off is after i pull at 205 i let it rest room temp back down to 180. then i put it in a cooler until internal temp is 145 or so. then it's ready to eat. has to do with the way the internal fibers break down. i wonder if i'd end up drying out trip or not, but i'll let you know after tonight.

[@KeatonAdamsInAZ]

Followed Matt's directions on a 3 lb Tri Tip, used Holy Cow for the seasoning, cooked on my Traeger 1300 and it came out tender and delicious. My family loved it. The friends we had over, one of them smokes meats and makes his own seasonings. He complemented the food, gave a thumbs up on the smoke ring, and said I "nailed it". Next up is to have a bigger group over so I can justify the cost and time to smoke an entire brisket. Thanks for the video and the help Matt!

[@cameroneverhart6443]

Growing up in CA trip tip is everywhere and was loved at nearly all family gatherings. Now being in NC, it's incredibly hard to find but, when available, brings a lot of joy to my family and memories of our youth :) Will try this this weekend.

[@roadrashr6]

Yup but they leave the fat on in Cali. I know my Mexican family side leaves a lot of that fat in as well.

[@leespringer9288]

I've cooked this twice, both times turned out incredible. It literally is just like brisket, but you don't need to store a ton of leftovers. Awesome!

[@terryhamilton985]

I just did two of them this way. I used my Weber EX6 SmokeFire. Turned out excellent. 7.5 hours total time. Set at 250. Used a couple seasonings including Holy Voodoo…excellent!

[@daddyrooster88]

Ive been cooking tritip for almost 20 years. For a 2 to 2.5lb tritip It usually takes me 1- to 1 1/2 hrs. Internal temp is 170 -175 for medium well done. I cook it in a weber indirect heat.

[@1Mannco]

@@daddyrooster88 I've done it for a while here in Calif but at lower temps, like at 130-135* b/c I like it pink but not too rare. I might try it like in this video but for a shorter time or at 225* and tin foil it at 125-130* with butter for another hour or so to about 165*.

[@Sonny_P53]

I live in California and have been doing this for 15+ yrs. I’ve always preferred this method over traditional Santa Maria style and people would say that I was crazy until they got a sample.

[@MeatChurchBBQ]

Love the insight!

[@dabbking]

You’re crazy vato haha jk I am gonna try to do it today

[@robertpalmer3166]

I live on the border in South Texas so obviously I eat a lot of Mexican food. I had the good fortune to go on a work trip to the central coast of California. I had some Santa Maria tri tip and I also had some shredded beef enchiladas. So now, I make smoked, shredded trip tip enchiladas. Game changer.

[@YoureWokeYoureBroke]

@@robertpalmer3166 hell yeah !

[@jamesgunn5358]

I’ve done this a few times over the past year and I love it. When I want brisket on a weekday it’s perfect for my small family

[@obtube9646]

Tri-tips are a favorite at our house & after watching this vid...had to give this method a shot. Did a 4lb slab, stalled out around 155-160, wrapped it in foil with butter added & took it to 204, 6hrs to plating. Smoke ring was amazing. Sliced it thin, very tender, no chew, & made insanely good sandos. If only I could post a pic....thing of beauty. Thanks for the tutorial. It's a winner.

[@kailuagary1]

Followed the recipe exactly but I did it in my Kamado Joe. Done in 3:30 with 30 minutes of rest. Incredible! Better than any Brisket we ever made. Drizzled on a homemade Chimichuri for a nice contrast.

[@peterladner801]

I just made this and I'm not sure if I will ever make Tri Tip the old way again. It was simple, fast (as fast as you can get with BBQ) and tasted amazing. I even forgot to add butter and it came out flavorful and tender.

[@jamesdolnik409]

I grew up in Houston and since I've been in the navy (9 years) i have not had a single slice of meat up to my standards as perfect brisket. I live in san diego now and tri tip is much more plentiful than brisket. This exact method met those standards. You are a rock star, a saint, a scholar, what ever you want to call yourself. I am a 100% member of the meat church now.

[@johnepps7341]

I tried your method on this on my Pit Boss pellet grill and followed your method and man my wife and I loved how it came out. It was so far my best Tri tip I have ever made and I used the Holy Cow seasoning. It was great. Here in Oklahoma City, Ok we went to Crest Market and they have the best meats.

[@pkftw4166]

Tried two prime tri tips from Costco, same package. Cooked One normal to 135. The second a brisket type cook. 160 wrap, 200 take off. No comparison. The brisket cook was much drier but decent. Will not be trying that again. Cook 2-3 times as long for an inferior final product.

[@jeandarc5900]

I’ve done this three times and the tri tip comes out just as good as a brisket. And a lot cheaper! Butter works great. Nice work

[@rileys1979]

Wife compliments are like gold. Once I heard you say that, I immediately added this one to my favorites and will be trying it soon!

[@5SolasBBQ]

Tri-Tip is one of my favorites when it comes to smokin’ Keep it up y’all. I really enjoy your seasonings.

[@j.craighood5554]

I plan to do one this weekend. lately, I've been reverse searing my tri-tips on my Traeger and they've been great. I enjoy doing 14-16 lb briskets but it's an all day process. This recipe looks like a afternoon cook to feed 4 and hopefully there will be a little left over for tacos.

[@j.craighood5554]

This turned out just the way Matt said it would. In 5 hours (plus resting time), I had the best Tri Tip-Smoked Brisket to ever come off my smoker. While slicing, I picked up the meat and squeezed it. Moist and juicy, small smoke ring, the classic bend of the slice and break-away tender. Life is good.

[@Esposa_delaRosa]

Great video! Love seeing tri-tip being cooked! My grandpa is from Texas and moved to Santa Maria, CA when he had a family. We got the best of both worlds with that meat. I watched him cook tri-tip all my life.

[@JeffreyNWhite]

I liked this video and the tri tip was delicious. I am a California native and have been eating tri tip all my life. The down side to this way of smoking a tri tip is time and how much it shrinks. I usually smoke a tri tip in my Traeger for about an hour and twenty minutes on smoke and then seat it in the grill on high for 2 minutes a side. Perfect. Thanks for the idea, very tasty.

[@ossiboyz7566]

I did a Tri-Tip like a brisket a couple weeks ago and it was one of the best things I've ever made on my smoker. I was very surprised and will be doing it again!

[@gavinguadagnoli3103]

How does it compare to a brisket ?

[@Lowtendo]

@@gavinguadagnoli3103 If brisket is a 10 this is about a 9.5. Its a 10 for me since brisket has in my area costs maybe 20% more than tri tip

[@jonpalmer925]

Looked delicious! You need to trade in that fly-swatter for a Bug-A-Salt. Most entertaining $40 I've ever spent.

[@petedandrea8463]

I think I'm getting a divorce over my Bug gun antics

[@fly1327]

Here in CA Tri Tip is everywhere. For me it's been hit or miss cooking it this way. I can't seem to count on it, but sometimes it's great, me thinking it has to do with the amount of intramuscular fat in each cut. Thanks!

[@hinds90]

Pretty much. I would only do it with prime or better

[@JackofWarr.]

I'm from West Coast and TRI tip is my bread and butter. Good seeing all you southerns come around.

[@Amocoru]

Maybe one day you'll come around away from the West Coast.

[@JackofWarr.]

@@Amocoru I'm a refugee in Tennessee now. Don't worry I didn't bring crazy ideals with me

[@805fillmore]

@@Amocorutri tip is better than brisket.

[@johnepps7341]

I lived in the North Bay Area for 16 yrs and going to Buster’s Bbq for Tri tip was great. Born and raised in Texas and Tri Tip never heard about that meat until I moved to California but still love brisket too

[@TheFoodExperience]

Hey Matt, love the way you did this video! I've been smoking a few tri-tips like a brisket and I finally got it all dialed in and nailed down. I wish I could post a picture here so you could see The incredible smoke ring I got. I did mine a little bit different. If you have the time and go to my community tab you'll see the result I'm talking about. Thoroughly appreciate you and the work you put in!

[@jaynelson5793]

Followed your directions and smoked my first tri-tip. On a Pit Boss portable smoker on the tailgate of my truck. Turned out Amazing!

[@jiff75]

I just got a pack of 2 from Costco. I’m new to smoking but I like to smoke brisket low overnight then wrap it in the morning and turn up up the heat a little. I was worried doing the same with tri tip because it was smaller cut than brisket but OMG it was amazing. Used some Holy Gospel and Texas Sugar. Thanks Matt

[@hbomb_101]

Tri tip is a great cut of meat. It is extremely popular here in southern/ central california Won’t break the bank and a lot of ways to cook it- grilling and smoking and can take a lot of different flavor profiles Really nice cut - glad it’s getting more love

[@JohnJohn-gt5mo]

Thanks for mentioning the grain runs in two directions, the point is a good marker to separate after cooking.

[@michaelkay1302]

Tri Tip is king here on the Central Coast Ca. I smoked my tri tip with a combo of Holy Cow and Suzy Q’s, at 250 for about an 1 1/2 to 2 hours shooting for a 130 to 135 temp. Comes out perfect every time. Looking forward to smoking this with Meat Church pellet blend. Love this channel and I’ll stop by the shop in late October to supply up.

[@1Mannco]

I do the same for about a temp at 130-135 here in Calif. I'll try this method with tin foil/butter to about 165 and see.

[@jonathanbrown9622]

Where at? Paso here...Hello neighbor....

[@michaelholliday6037]

I smoked a 3 1/2 pound picahna steak at 225 fat side down for an hour on my green egg and used cherry and hickory chunks for the smoke. Perfection! I made tacos and omelette’s with the leftovers.

[@tommyallen2504]

My little brother is form Reno and he smoked ti tip all the time. Im from Alabama and now I've got a lot of people liking tri tip.

[@ensignofindustry1033]

I’ve watched this video at least three times, and every time I gasp a little at 6:21. Good save. I’m never that lucky.

[@boblenz3505]

I followed the directions in this video. I ended up with the best tri-tip I ever cooked. It was amazing. Thanks Meat Church!

[@erichammond2456]

That was the best tri-tip ever and it was a hit. Plus a nice way to break in the new traeger. Thank you for sharing.

[@shangrilaoutdoors4911]

Thanks for the continued tips and ideas! I tried tri tip cooked like a brisket this past weekend and it was AWESOME !! My wife and kids couldn’t get enough. Thanks again

[@jayfidizzy]

Learned this Method from White Bulls BBQ….Chris is a genius. And while I love both, this is just the best way for me.

[@dalewalker5845]

I just saw your video yesterday. I bought a Tri Tip this morning and I cooked it for dinner. It's Awesome My wife and I have eaten about all of it .Thank You!!

[@charminbaer2323]

recently bought my first smoker, a Traeger. I'm still learning how to perfect Brisket, but on days when I don't want to tackle a full Brisket, Tri Tip is the perfect substitute! Also, my parents are old school Mexican and will not eat anything that's not well done (sigh), so they love when I make Tri Tip or Brisket. I just picked up a couple Tri Tip that I'm smoking tomorrow for lunch. I let them smoke for a total of 5-6 hours, including wrapping them with butcher's paper.

[@williambennett7033]

I ruined 3 lol I made a mistake the last one and it paid off , I overcooked it and it was like leather haha bit after sitting covered for approximately 30min it broke itself down and was so tender I couldn't believe it...

[@daveclark1904]

I've done a few tips like a brisket! It's a great way to cook up a cheaper and smaller piece of meat!

[@nealvillarreal4367]

Money! 😆 I did a select one which I was told to do only choice or higher using holy cow, butter and beef broth for the wrap and it came out AMAZING 👍🏼

[@1954SRV]

The only thing different I do is baste with apple juice about once an hour then pour a little apple juice in the foil. Started doing it that way about 18 years ago since I learned that Mikeska's in Temple used tri-tip. Have been happy ever since!

[@beardswagbbq]

I followed your recipe and I was blown away by how phenomenal it was. I took the drippings added some beef paste and creamy horseradish to dip it in. I highly highly recommend it. Thank you 😊

[@psycold]

I saw this comment and did this last time I made it and I have to say it was fantastic. Only difference is I added like 1/4 cup of water with some cornstarch stirred in at the end just to thicken it, made a fantastic gravy.

[@paulbarrigan3877]

I smoked two of them tri tips yesterday and i gotta say... its was damm good. Salt pepper garlic power with a brown sugar heat rub and it was over. Thank you for sharing this idea.

[@BackyardWarrior]

LOL ...the fly killing part is the highlight of this videos😂😂😂😂 great cook brother🔥🔥🔥

[@MeatChurchBBQ]

The struggle is real this Summer in Texas!

[@H4x0r1]

Hey I love the meat church spices I think I have everyone of them. Now I grew up in California and started bbq reading from my kcbs book I got at 17 now in California we do tri tip like it was religion, now I learned back in the late 80's to use Sniders prime rib rub on a tri tip and let me tell you it's 2024 and I still use that on tri tip. It's amazing you should try it.

[@brando207]

Been doing a brisket tri tip for a while now - just like the hill country - salt& pepper, post oak nice and slow until about 195deg internal. ( let it rest - it’ll continue to rise). I’ve been doing it in a foil boat - leave some of the fat cap on the back side (cut the loose surface fat off), put it on the smoker, up or down doesn’t matter - but when you get the color you want, wrap it in a foil boat, leaving the fat cap up exposed to continue rendering until around 195 - 200…. Then yes - let it rest - I’ll put it in a 150 deg oven until we’re ready to eat… Fantastic. Poor man’s brisket they say.. Shoot, just fantastic…

[@bob9630]

y'all seen the price of tritip, right? Brisket is cheaper these days

[@hyrulekid25]

This is what i need to do when i crave a brisket but there is no one coming over. A small brisket. Loved the video

[@robertm1692]

Looks good Matt. What about just scoring that thick fat cap, rubbing some seasoning in between all the cracks, and pulling off what doesn't render at the end? When I've barrel smoked triple-tips before I've always left the fat cap on and taken it off prior to slicing. Keeps the meat pretty juicy.

[@brucemccann9846]

Done this many times and I've loved it. I've sliced it and pulled it like pulled pork

[@granttonner7491]

From California I grew up on Tri-tip. This is actually a newer way of cooking it to me. We traditionally would grill it like a steak but over medium-low heat or reverse sear, eat it rare-medium rare. DELICIOUS. One of my top 5 favorite cuts. I tried smoking one a while back and was just too dry. This vid sparks my interest to try it again tho. They happen to be on sale this week 😁

[@jeepgladiator6706]

My family does bbq sauce on it grill flip every 10 min medium rare it’s awesome the bbq sauce forms a barrier and keeps it very moist it also becomes caramelized. I smoked one and holly shhhht the bbq sauce kicks butt the smoky flavor is just fenomenal.

[@mikeathony7845]

And the best thing about that brisket is, it's WELL DONE!

[@johndundas980]

Followed this procedure today and it turned out great. Easy to do right.

[@texgarrett7158]

Doing my first tri tip today. Left a 1/4" cap though but cut a diamond pattern in it and seasoned fairly heavy on it. Looking forward to seeing the results.

[@jeffdean4386]

Matt "welp, next year is the Cowboys year" Pittman giving us more great content.

[@pinfanti1]

Just finished one up and eating it right now. Outstanding. Easy, tasty, tender and the way I will cook a tri tip from now on.

[@944obscene]

Made this a couple years ago for NYE celebration at a friend's house. Lets just say that just a few minutes after the foil was opened, there wasn't any more tri tip to be found. I've since done this a few times and it is a fantastic option for someone who doesn't need to make 5-15lbs of meat.

[@Ahglock]

I usually reverse sear my tri tips, I usually start on a cold smoke for a couple hours, put it 180 until its 125 internal, then sear. But, this is a nice change of pace.

[@JesseBonales]

When I heard his temps I was like... WHOA... I've never smoked my tri-tips to well done, but, it looked pretty good. I usually do the same. Pull at 125, reverse sear to 135-140. Perfection, for me anyway.

[@1Mannco]

@@JesseBonales I said wow too. I do the same here in Calif to 135 and reverse sear but will try this method with tin foil/butter to 165.

[@MrBenIPresume]

The random fly swat at 7:21 really got me 🤣

[@shawngillogly6873]

Every time I've seen a Tri-Tip cooked like a brisket, it comes out like a pot roast. I don't doubt the ability of Meat Church to do better, though. 🤓

[@wwjj64]

Stop watching people doing it wrong.

[@hinds90]

I've done about 5 this year and they've all come out tender. The key which meat church showed in this video is the foil and liquid. Same way I do chuck roast. Also getting a good cut like prime or wagyu makes a huge difference.

[@PhilHawkins33]

@@hinds90 0ne hour, internal temp 130-135 melts in your mouth!

[@hinds90]

@@PhilHawkins33 I know. I like to reverse sear them also. Low n slow is just another way to cook a tri tip. Not saying it's the best way.

[@Jordan_Young]

Made one of these on my KJ jr camping couple weeks ago. Came out tasting just like brisket. Great cook

[@justinllewellyn5822]

That’s awesome I will try this for me and my wife it is hard to eat a whole brisket just the two of us keep them coming !!!

[@WhiteBullsBBQ]

Glad you finally did it Matt 🤘🏻

[@MeatChurchBBQ]

Yessir!!!

[@TYLERNAVYGUY]

Happy Birthday America 4th of July 2024! Just did this! Perfection.

[@m1a1abrams3]

all of a sudden, tri tip prices raise by 2x

[@nickma71]

I use Tri Tip for steak tacos and fajitas. My children love it.

[@ryanborasz2949]

I did this exactly the way he did it. Used Traeger beef rub and it was awesome! I like it better than brisket actually!

[@mikegillen6009]

I did this last weekend, it was the first tri tip I've ever done, it was pretty fantastic, will definitely be doing this again

[@gregt7836]

I have done dozens of these and it is gold.....

[@beachcityboy02]

Cooked 2 Tri Tips today following this method and they were fantastic !!!! Thanks Matt !

[@stephenadams5241]

TriTip is my staple. Tallow wrap…yum! No leftovers like a giant brisket.

[@TheDragogiovanni]

I prefer Tri-tip to brisket! Thanks for showing this!

[@jskidmore5]

Just like your wife, mine just awarded me the elusive compliment!

[@Cary2099]

California Meat meets Texas BBQ!!! Love it, thanks for the cook tips!!!

[@MeatChurchBBQ]

Thanks Cary!!

[@douglasanderson7260]

I tried it. It was the best steak sandwich that I have had. The nicest part, when I bit into it, my teeth cut through the steak with little resistance. Most times the first bit of a steak sandwich I tend to get a huge piece of steak, and 2-3 disappointing bites. When cooking it like a brisket, it was buttery soft and every bite had steak in it.

[@omargonzalez510]

Good to see this method catching some traction. My pops has been making it like that four years now out here in Central Cali. He does it a bit different but with similar results.

[@williebaker1901]

my girlfriend dad in Sacramento does it same way .only way I like it

[@whitexeno]

I've been doing this sousvide for years its phenomenal.

[@Steverz32]

Did this yesterday & I think it is the best way to cook a tri tip👍

[@timbarlow7334]

This is so good I just tried it to day and it was so good thank you

[@cesaracuna6134]

I just did it this weekend My family loved it And it funny because I like it rear land my family loves it well done and for me well done is dry So this way worked out perfectly

[@ncooty]

That's a slick cutting board.

[@Papa_Gramma]

You finally got me. Picked up some holy cow and garlic herb from Big R. Grilling a pichania today.

[@mad125100]

I have that same cut in the freezer that we got from snake River farms. Never cooked one before. Let me know how it came out.

[@teamcq9204]

I just cooked a tri tip brisket style. The flavor was there, the smoke ring was there as was the tenderness. However it was dry. The left over juice was delicious but couldn’t help the dry meat. I even used waygu fat in hopes to add fat. I’ll stick to cooking tri tip using indirect heat. Thanks for sharing

[@Luke.Austin23]

Did this last night on my traeger and it came out perfect! I will only cook tri tip like this from now on. Thank you for the tips and tricks as always!

[@jeffhodge7333]

Well, at least you got the dry rub right. No one needs more than kosher salt, coarse ground pepper, and granulated garlic in equal parts. Use a crock pot and reverse sear on cast iron. The crock pot saves all the "au jus." Five hours on low is perfect.

[@kevinbongard6772]

Just picked one up at the store Thanks to this video I'm throwing it in the drum hot & fast like a brisket.....can't go wrong Great video

[@johnveeskys]

I tried this before and can confirm it’s amazing

[@mattokeefe691]

Might give that a little beef tallow as an alternative to butter. Thanks for the video Matt

[@slappyjones2136]

Thanks for this video - you do great stuff sir. I appreciate this in particular because I’m surrounded by tri tip in Cali but find it to be too tough when grilled to medium rare.

[@andrewknaff9220]

I just picked up two tri tips on a buy one get one free. Gonna be cooking them both like this on my offset tomorrow! Thanks for the video!

[@RP_511]

Ive smoked a tri tip to 135 ate half like that. Put remaining in fridge over night and then smoked that like brisket burnt ends. Definitely recommend.

[@benjaminwhite4624]

Nice. I just did this to a tri tip today on a whim. I wrapped in butcher paper with tallow. The meat is still resting but I’m pretty excited.

[@corys9521]

My local grocery store keeps selling tiny briskets, so I do this method because it seems to work well on smaller brisket cuts too.

[@jeffbanuelos3661]

For those of you doing this for the first time, add about double the seasoning Matt is adding. I’ve done this recipe twice, and the first time, I seasoned it lightly, just like Matt, and the tri-tip was under-seasoned. The second time, I just about doubled the amount of seasoning, and my wife complimented me just like Matt’s did.

[@mathewramage4194]

I smoked one over this weekend man it was amazing. The holy cow rub really brought out the flavor and I made my own injection which really made it tender and jucy

[@SJCDAVE]

I am doing two tri tips tomorrow to feed 11. Your video made my mouth water! I hope I can duplicate your results on my weber.

[@coryhoffstatter4503]

Matt just refuses to use or even say tallow 😅

[@michaelohoulahan9678]

kzbin.info/www/bejne/oJnIcnaBbcR2odk Every part of this video is top notch. But the burger at the end will have you out on the grill anytime of the day or night.

[@MMcguire85813]

Right!? I like to use the wagu beef tallow for beef. I used mustard last weekend on some pork ribs and they were awesome! So, I dunno, maybe the tallow is just an extra unneeded expense. Admittedly, it lasts a long time for home use-but maybe if I was running a restaurant it’s something I would cut out… I dunno!? What do y’all think?

[@JiffyDealer]

@@MMcguire85813 At restaurant scale, they’d probably opt to render their own tallow from all the trimming. Saves money and reduces waste. It’s also pretty awesome to render the tallow in the smoker.

[@pacovaz7554]

I didn’t know you were from Waxahachie Tx. I used to lived there. Nice town. Friendly people. Like you tri tip video.

[@bigttoodles4232]

Hell ya im about to try this out . Wish me luck .just was watching old pitmaster rerun shows on roku tv and i was like o ya you were on there . Thiught you looked familiar lol

[@wcneathery3100]

I did a boneless leg of lamb brisket style (foil wrap) and it was the best leg of lamb I have ever had, also got my wife's seal of approval as the only way she wants leg of lamb from now on.

[@ovfdfireman]

Cool video, Given tri-tip in my area cost 2.5x more than brisket, I will stick with brisket, especially if it tastes like brisket only dryer. I definitely love my medium rare tri-tip, and glad to know the result of the test!

[@rockymountainecigs3319]

Don't agree 2.5x's, more like a few $'s a lb more, but I agree on the rest. Why would I take a more expensive cut of meat, and have it come out like a drier brisket? I'll stick with a 13lb Packer on an over night low and slow..