Thursday, August 11, 2022
HomeMeatBrisket Type Tri Tip - Study to Smoke Meat with Jeff Phillips

Brisket Type Tri Tip – Study to Smoke Meat with Jeff Phillips

Step 1: Dry Brine + Season

It is a premium beef minimize however it’s nonetheless an incredible thought to provide it slightly salt remedy known as “dry brining“.

I like to recommend putting it right into a pan for this course of.

To assist the salt to stay actually good, I doused it with some “Wooster” sauce.. a few cup must be loads however you do not actually need to measure..

IMG 1606 1

Apply about 1.5 teaspoons of coarse kosher salt evenly to the highest of the tri-tip.

IMG 1607

Then apply about 2 TBS of Jeff’s Texas type rub (Buy method right here | Buy bottled rub) to the highest of the tri-tip to season that unhealthy boy up.

IMG 1611 1

Why use salt and Texas rub? My Texas type rub (Buy method right here | Buy bottled rub) may be very low on salt so if you wish to dry brine and season individually or on the identical time, you are able to do that.

Place the tri-tip within the fridge in a single day.

Step 2: Arrange Smoker

I used a pellet smoker for this experiment.. to get extra smoke taste, I set it up on the lowest temperature or about 180°F (82°C) for use for the primary half-hour.

Here is extra pellet smoking suggestions

After that first half-hour, I am going to flip it as much as 250°F (121°C).

Should you’re utilizing a daily smoker, you possibly can simply begin at 250°F (121°C).

As soon as the smoker is able to cook dinner, place the tri-tip on the smoker grate fats facet down. The fats cap (if any) will defend the remainder of the meat through the cook dinner.

IMG 1617 1

As you possibly can see, I additionally opted to make use of a smoke tube to provide it slightly extra smoke.

Step 3: Prepare dinner Time Half 1

Let the tri-tip cook dinner for about 3 hours at 250°F (121°C) or till the thickest half measures 160°F (71°C) as learn by an correct meat thermometer.

To test the meat temperature, I used the brand new Thermapen ONE which reads in just one second!

IMG 1621

Step 4: Wrap

When the tri tip reaches 160°F (71°C), wrap tightly in pink butcher paper. This locks within the colour and holds within the moisture whereas nonetheless permitting it to keep up some good bark.

IMG 1623 1

Foil works too however the bark will find yourself softer than with paper.

Step 5: Prepare dinner Time Half 2

Place the wrapped brisket type tri tip again into the smoker and crank it as much as 275°F (135°C) for the subsequent 2 hours or till it reaches 200°F (93°C) within the thickest half.

IMG 1625 1

Step 6: Relaxation

Pull the brisket type tri tip from the smoker and let it relaxation on the counter for about half-hour earlier than unwrapping it.

IMG 1626

Step 7: Slice and Serve

Unwrap the tri tip and slice it throughout the grain into items which are about 1/8 to ¼ inch thick.

IMG 1629 IMG 1632 1 IMG 1640

Serve instantly!


I hope yours seems nearly as good as mine did.. it was juicy, tender and tasted like a extremely good brisket.

Am I going to all the time make brisket type tri suggestions from this minimize? Nope however it’s an incredible possibility and if you happen to’ve had a tough time with common brisket, this might be a strategy to hone your abilities and transition extra steadily to a full dimension brisket.



Please enter your comment!
Please enter your name here

Most Popular

Recent Comments