Here’s a smoky, tender Smoked Tri-Tip Brisket recipe that combines rich beef flavor with a classic BBQ crust. Perfect for low-and-slow smoking.
🥩 Smoked Tri-Tip Brisket
🛒 Ingredients (Serves 6–8)
- 2–3 lb tri-tip roast or brisket
- 2 tbsp olive oil
- 2–3 tbsp coarse salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Optional: 1 tsp cayenne for heat
For Smoking/Finishing:
- Wood chips (hickory, oak, or mesquite)
- BBQ sauce for serving (optional)
👩🍳 Instructions
1️⃣ Prep the Meat
- Pat tri-tip dry with paper towels.
- Rub with olive oil.
- Combine salt, pepper, smoked paprika, garlic powder, onion powder, and optional cayenne. Rub evenly over the meat.
- Let rest 30 minutes at room temperature.
2️⃣ Prepare the Smoker
- Preheat smoker to 225–250°F (107–121°C).
- Soak wood chips in water for 30 minutes, then place in smoker box or directly on coals.
3️⃣ Smoke the Tri-Tip
- Place meat fat-side up on the smoker rack.
- Smoke for 2–3 hours or until internal temperature reaches 130–135°F (medium-rare).
- Use a meat thermometer for accuracy.
4️⃣ Rest and Slice
- Remove tri-tip from smoker.
- Tent with foil and rest 10–15 minutes.
- Slice against the grain for maximum tenderness.
5️⃣ Optional Finishing
- Brush with BBQ sauce or serve au jus on the side.
- Pair with smoked vegetables, roasted potatoes, or fresh salad.
💡 Tips for Perfect Smoked Beef
- Low and slow is key: temperatures under 250°F let the connective tissue break down.
- Resting the meat is crucial to retain juices.
- Wood choice matters: hickory gives a strong smoke flavor, oak is medium, mesquite is bold and earthy.
- Trim excess fat if necessary, but leaving a thin layer helps retain moisture.
If you want, I can also make a smoked tri-tip brisket “fast prep” method that uses your oven or grill when you don’t have a full smoker setup.
