This unique, unconventional method of cooking Tri Tip has been floating around Instagram and YouTube for a while now. I have had a lot of fun dialing in this method of cooking Tri Tip like a brisket and am now sharing what I've learned with you! Some refer to this method of cooking Tri Tip as "Trisket" or Tri Tip cooked like a brisket. Either term works for me.


There are a few things to consider before diving into cooking a Tri Tip with this method. First, a brisket has a lot of intramuscular fat. Over a brisket's long cooking time, the fat slowly renders into moisture, keeping the meat moist and creating the amazing result brisket lovers live for; a tender, juicy, delicious bite of slow-smoked goodness that erases the memory of the long, sleepless night spent spritzing, wrapping, and monitoring the pit.

Tri Tip is not the same size as a brisket and does not have the same intramuscular fat that a brisket does. This means you will not have to cook the protein as long, and you have to be more concerned with the type of Tri Tip you are working with. At a minimum, we recommend approaching this recipe with a Prime cut of beef. A Prime cut offers more intramuscular fat than a Choice grade cut, allowing the beef to cook longer without drying out, producing the result so many are looking for in their attempt at this method.


  • Beef Rub - If you don't have a particular favorite, my family's favorite is a combination of Hook's Rubs & Spices Smokin' Sweetness Midnight. I'll add the link HERE and to save some money, use code SLOTH15 at checkout.
  • ThermoWorks Instant Read Thermometers - Temperature is everything in good barbecue. There are a variety of options, the new Thermapen ONE provides readings in one second. The ThermoPop is an affordable alternative.
  • Butcher Paper - The paper I use is in the affiliate link below from Amazon. An amazing price for 175ft of butcher paper.


 Prepare the meat by seasoning liberally. If you are short on time, use mustard, olive oil, and hot sauce as a binder to get your seasonings to adhere to the meat. We recommend removing the meat from the refrigerator 1 hour prior to smoking.  Season one side of the meat and let rub sit for 15 minutes. After, flip the meat and season the other side as well.


  1. PREHEAT smoker to 225 degrees F for indirect cooking.
  2. SMOKE meat for 4 hours, spritzing every hour with beer, apple juice, or water. You can find our favorite Spritzer HEREon Amazon. After 4 hours, check internal temperature.
  3. WRAP the meat in butcher paper once the center of the meat reads 165 degrees F. Return to smoker.
  4. SMOKE & WAIT for the tightly wrapped tri tip to cook until the internal temperature reaches 200 degrees F, which should take an additional 3 or 4 hours.
  5. REST the meat for at least 30 minutes for best results.  Slice against the grain, and enjoy!



1 comment

  • Loved it! Paired with asparagus tonight and it was amazing. Will be doing it again, family loved it!

    Shane Smith

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