Smoked Tri Tip Like Brisket (Trisket)

Why This Method Works (Is it Really Like Brisket?)

Tri-tip comes from the bottom sirloin, while brisket comes from the chest, so the muscle structure is completely different. It won't fool a Texas pitmaster side-by-side with a real packer brisket.

However, when you cook it low and slow to a higher internal temperature, it develops that same fall-apart texture, rich beef flavor, and dark bark-in a fraction of the time and for a fraction of the cost. It's the perfect way to feed a smaller crowd without babysitting a smoker for 12+ hours.

(If you prefer your tri-tip cooked to medium-rare and sliced like steak, check out my Smoked Tri Tip Roast recipe.)

Is Tri-Tip Actually Cheaper Than Brisket?

It looks backwards at first glance because tri-tip costs more per pound than a whole packer brisket. But you're buying by the meal, not the pound. Plus, there is way more fat on a brisket that you're paying for.

A 2½-pound tri-tip perfectly feeds a family dinner with just enough left for sandwiches. A packer brisket can weigh 12-16 pounds; it either requires a massive crowd or fills your freezer for weeks. For a weeknight or a small gathering, the total you hand the cashier is almost always less for a tri-tip. I got two in a package from Costco, and we figured it cost $5 a meal for the two of us.

Ingredients & Substitutions

• Tri-tip roast. Pick a roast with a nice fat cap. Trim any thick, hard pieces, but leave about ¼ inch to baste the meat during the long cook.
• Mustard. A thin coat to act as a binder so the rub sticks. You won't taste it later.
• Homemade Brisket Rub. A simple salt-forward rub with brown sugar for the bark and smoked paprika for color. Store-bought beef rub works fine too. If you want a bigger batch on hand, this is a half batch of my full Homemade Brisket Rub recipe.
• Beef broth. Added during the wrap to build steam and keep the meat from drying out.
• Beef tallow. This pushes the texture closest to real brisket. Butter works if that's what you have on hand, but tallow is worth seeking out.

How to Make Smoked Tri Tip Like Brisket

Prep and Season: Pat the roast dry. Trim away hard fat, leaving about ¼ inch on the surface, and remove any silverskin. Brush lightly with mustard, season generously on all sides with the brisket rub, and press it in. Let it rest at room temperature for 30 minutes while the smoker preheats.

The First Smoke: Preheat your pellet grill to 225°F. Place the seasoned tri-tip directly on the grates and smoke for 3-4 hours, until the internal temperature hits around 165°F and a dark bark has formed.

The Wrap: Place the tri-tip on a large sheet of heavy-duty foil. Pour in ¼ cup beef broth and 2 tablespoons beef tallow (or butter), then wrap it tightly to trap the liquids.

Why I Wrap in Foil, Not Butcher Paper

You'll see plenty of brisket recipes call for butcher paper because it lets the bark breathe. I use foil here for one simple reason: it holds the liquid.

When you're adding beef broth and tallow into the wrap, you want that liquid trapped against the meat to braise it, not soaking into paper.

Serving Suggestions & Leftovers

Serve your "trisket" with classic BBQ sides like Miracle Whip Coleslaw, Smoked Baked Beans, Smoked Mac and Cheese, or Traeger Corn on the Cob.

Leftovers are fantastic for sandwiches, tacos, nachos, or loaded baked potatoes. You can also swap this right into any of my leftover brisket recipes.