Brisket Style Tri-Tip
Most people usually cook a tri-tip just like a steak, but this version takes it brisket style. It's so good!
Ingredients
- 1 Trimmed Tri Tip Roast
- 3-4 Tbsp Your Favorite Beef Rub
- Foil or Butcher Paper
Instructions
- Apply the dry rub liberally to the entire roast. Depending on the size of the roast, you will need more, or less than 3-4 Tbsp. Just make sure there is an even layer over all sides of the roast. Preheat your smoker to 225-250 degrees F.
- Place the roast directly on the grate. Let smoke until the meat has reached an internal temperature of 160-165 degrees. Remove the roast from the heat, and wrap tightly with butcher paper or foil. Return the roast to the smoker, and let smoke until it reaches an internal temperature of 200-203 degrees.
- Remove the roast from the smoker, and let rest in the foil or butcher paper for 30-40 minutes. Remove from the foil or butcher paper. Slice the roast into thin slices, against the grain. Enjoy!
- Notes: Woods like cherry, oak, hickory, and pecan go great with beef. I prefer to use a combination of oak, and cherry, or pecan and cherry for this recipe.