Tri Tip smoked like a brisket

How to smoke a tri tip like a brisket
This is a trend I ha not tried before August 2021. I was skeptical and wondered how it would turn out. I smoked one as a test and my wife enjoyed it so much I decided to make a video on it. Please enjoy!
Recipe: Coming soon.
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[@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!

[@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

[@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

[@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.

[@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!

[@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

[@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.

[@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 !

[@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!

[@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.

[@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!

[@Jordan_Young]

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

[@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.

[@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.

[@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.

[@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!!

[@tedfritsch3340]

Made one last week. Only two of us so, first night was fresh off the Kamado Joe, slices and a baked potato. Second night, meat slices in gravy on top of mashed potatoes and some broccoli. Then meat slices into cubes and for 3 nights we had Chili. Now slices left for a hot beef sandwich. I love this better than a brisket. I wrapped at 120 degrees, sliced it up at 175. Moist as ever.

[@athomewithzeke5048]

Looks great Matt! One of the Mikeska brothers of Texas barbecue fame smoked tri-tip, I believe the one in El Campo. I prefer cooking them offset on a Weber to 129° and serving it with chimichurri or horseradish cream. Go Cowboys!

[@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*.

[@johndundas980]

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

[@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

[@beachcityboy02]

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

[@whitexeno]

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

[@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 !!!

[@gregt7836]

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

[@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

[@thomashartel1025]

Just made this today. It was outstanding. A must try

[@lancenichols9365]

Great video I have done a few this way and the nice part about it is it’s just my wife and I at home anymore and a Tri tip is perfect for two people without a lot of leftovers

[@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!

[@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.

[@RumandCook]

Love doing this. Always turns out great in my book. Good cook!

[@joemeadors4196]

Made my first tri tip today. Worked your plan. Fabulous.

[@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!

[@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.

[@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.

[@Steverz32]

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

[@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.

[@johnveeskys]

I tried this before and can confirm it’s amazing

[@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

[@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.

[@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.

[@mattomatic1234]

Did this a few weeks back like most. Great success!!!

[@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

[@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 👍🏼

[@m1a1abrams3]

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

[@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!

[@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.

[@brianprincer8726]

Very cool and perfect for a small family dinner.

[@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.

[@JustFranks15]

This was amazing and the whole family loved it

[@coreybatorski9626]

Great video! Love tri tip on the smoker

[@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

[@JohnJohn-gt5mo]

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

[@l3lhsl3]

Nice video. Trying this today on my pitboss. I'm excited !

[@AR-ly7yt]

I will do this thanks for doing this!

[@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

[@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!

[@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!

[@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.

[@TYLERNAVYGUY]

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

[@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

[@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

[@stephenadams5241]

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

[@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.

[@davidw1333]

Looks amazing! I will definitly give it a try. Greetings from Germany!

[@richlamaar]

magnificent! good sir! thanks! always wanted to try this!

[@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

[@atchjs]

I've done this once with good results, so I'm doing it again for my family Christmas Eve dinner.

[@atchjs]

And leftovers will be sandwiches on Christmas.

[@FOGOcharcoal]

Great stuff Matt! I really like the reasoning behind the foil as opposed to the paper, that makes a lot of sense. I'll have to try it. Have you done it with the fat cap on?

[@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.

[@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

[@royedwards2735]

Looks great Matt! Will be smoking one of these soon! Thanks for the video!

[@Cary2099]

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

[@MeatChurchBBQ]

Thanks Cary!!

[@jakeconstant8202]

Turned out perfect!

[@brucemccann9846]

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

[@MrBBM1]

Tri tips are amazing. 👍🏻

[@SteveDOES]

Great video. I’ll be making this tomorrow. Hope it turns out as good as yours.

[@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.

[@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....

[@boltthrowerbbq4136]

Incredible love 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

[@Toryrounds1995]

Yeah I have been seeing it to. I did it about a month ago and it was great

[@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

[@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.

[@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!

[@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...

[@hameedjafar7988]

You are the best in explaining! I tried exactly how you said it and came out perfect. Thx

[@frankalves4408]

How many lbs was your tri tip bcuz I’m doing the same thing lol

[@frankalves4408]

He never mentioned how heavy it was

[@mikeathony7845]

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

[@craigcary4919]

We did one of these the other weekend and it was awesome! Doing one today with Voo Doo after watching your Labor Day Voo Doo brisket video

[@WhiteBullsBBQ]

Glad you finally did it Matt 🤘🏻

[@MeatChurchBBQ]

Yessir!!!

[@sena8895]

Love it Matt!!!!

[@scottnet2]

Thanks for the tips! Made this today with Holy Cow rub, was amazing!

[@ShawnWhiteBMX]

I made this last night! It was unbelievable Thank you Meat Church! I subscribed! I’d love to send ya some pictures!

[@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.

[@mattokeefe691]

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

[@williamcarr4170]

Great vid as usual Mr Pittman ! Been doing thise for a while and the fam loves them. Bit I always leave the fat cap and it melts in your mouth !

[@MrBenIPresume]

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

[@traviscoombes3578]

I'll have to try it.

[@jeffdean4386]

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