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June 20, 2023Tri-tip cooked like a Brisket (Trisket)
Tri-tip is often considered a steak, but it can also be prepared and served as a roast. When cut into thick slices against the grain, it resembles a steak and can be grilled or pan-seared like a traditional steak. However, tri-tip has a different texture and flavor profile compared to other popular steak cuts like ribeye or filet mignon. Tri-tip is a leaner cut of beef with a slightly coarse texture and rich, beefy flavor. When cooked correctly, it can be a delicious and satisfying option for beef lovers.
Tri-tip can also be cooked like a brisket because they have a similar flavor profile and excel when cooked low and slow. It is important to note however, they are different cuts of beef and require slightly different cooking methods to achieve optimal results.
For this recipe, we will be cooking Tri-tip brisket style, which means taking it well past the medium to medium rare temperatures and taking it well up to about 200F. The reason that this cut responds well to cooking like brisket is that the additional cooking time, allows the meat fibers to break down slowly, resulting in a tender and juicy texture. It also allows the flavors to develop over time, resulting in a rich and flavorful dish.
If you want to learn how to cook a tri-tip like a steak, check out that recipe HERE.
Ingredients
- Whole Tri-tip Approx 3 lbs
- 1/4 cup Grim Reaper rub(Grab yours HERE)
- 2 T yellow mustard
- 1 cup Beef stock
- 1 cups beef tallow
Method
1. Begin by trimming your tri-tip of any large fat pockets, silver skin, or hanging pieces of beef.
2. Spread a thin layer of yellow mustard on all sides of the tri-tip. This will act as a binder and help the rub stick to the meat. Additionally (And maybe more importantly) It will help to build up the bark on the tri-tip.
3. Liberally season all sides of the tri-tip, with the Grim Reaper Rub. This rub is designed to bring a lot of flavor and help to build the bark on your tri-tip. As you season, focus on keeping the rub layered evenly and getting consistent coverage.
4. Place the tri-tip onto a preheated smoker at 225F and add your favorite smoking wood. Beef can take a decent hit of smoke, so just about any smoking wood will work. Oak and Hickory are common. Add a water pan between the tri-tip and the heat source.
5. Allow the tri-tip to smoke directly on the grills, as far from the heat source as possible. After the first two hours, begin spritzing all visible sides of your tri-tip with the beef stock every 60 minutes.
6. Once your tri-tip hits about 160F, roll out a 2x2 foot piece of butcher's paper. place the tallow in the center, followed by the Tri-tip. Wrap it up tightly and return it back to the smoker so that the side of the tri-tip which was facing up, is now facing down.
7. Smoke the tri-tip until a thermometer inserted into the thickest part of the beef hits 195F.
8. Remove the tri-tip from the wrapping and return back to the smoker, with the original side up. Allow the tri-tip to smoke uncovered until the internal temperature hits 200F.
9. Remove the tri-tip from the cooker and tent lightly in foil for 45 minutes before slicing against the grain and serving.
10. Remember, the grain of the tri-tip runs in different directions across the muscle, so it is critical to pay attention to how you are slicing. Slice into 1/4 inch thick slices and serve immediately.
Reverse Sear Tri-tip
Equipment
- 1 Spritzer
Ingredients
- 1 Whole Tri-tip approximately 3 lbs
- 1/4 Cup Grim Reaper Rub Get yours HERE.
- 1/2 Cup Beef Stock
- 1/2 Cup Apple Cider Vinegar
Instructions
- Begin by seasoning your tri-tip well on all sides. Focus on creating an even coating across the whole tri-tip.
- Preheat your smoker to 225F (Optional add a piece of your favorite smoking wood). Place your meat inside the smoker, as far from the heat source as possible and smoke until the steak hits your desired doneness. For me this is usually about 125F-135F.
- In a spritzer, mix vinegar and beef stock. Mid way through the cook and again right before you remove the tri-tip from the smoker, thoroughly spritz all sides of the tri-tip with the liquid.
- Searing tri-tip steak is best done in a cast iron skillet or directly over the coals, but use whatever you have available. Preheat your cast iron or your fire and get it to sear temperature approximately 500F.
- Place your steak on the heat and cook for about 1 minute on all sides, until you have developed a strong sear. Your steak is already cooked to the doneness you want, so all we are doing in this step is adding a crust.
- Slice against the grain and serve immediately.
Notes
See other recipes
Reverse Sear Tri-tip
Equipment
- 1 Spritzer
Ingredients
- 1 Whole Tri-tip approximately 3 lbs
- 1/4 Cup Grim Reaper Rub Get yours HERE.
- 1/2 Cup Beef Stock
- 1/2 Cup Apple Cider Vinegar
Instructions
- Begin by seasoning your tri-tip well on all sides. Focus on creating an even coating across the whole tri-tip.
- Preheat your smoker to 225F (Optional add a piece of your favorite smoking wood). Place your meat inside the smoker, as far from the heat source as possible and smoke until the steak hits your desired doneness. For me this is usually about 125F-135F.
- In a spritzer, mix vinegar and beef stock. Mid way through the cook and again right before you remove the tri-tip from the smoker, thoroughly spritz all sides of the tri-tip with the liquid.
- Searing tri-tip steak is best done in a cast iron skillet or directly over the coals, but use whatever you have available. Preheat your cast iron or your fire and get it to sear temperature approximately 500F.
- Place your steak on the heat and cook for about 1 minute on all sides, until you have developed a strong sear. Your steak is already cooked to the doneness you want, so all we are doing in this step is adding a crust.
- Slice against the grain and serve immediately.
