Tri Tip Cooked Like a Brisket

Slow-Cooked, Smoky, and Incredibly Tender Beef

This Tri Tip Cooked Like a Brisket recipe transforms a lean, flavorful cut of beef into a tender, juicy masterpiece. By cooking it low and slow, just like traditional brisket, you create melt-in-your-mouth texture with a smoky, savory crust. It’s a healthier way to enjoy classic barbecue flavors with less overall fat but all the bold taste.

PREP TIME: 15 minutes
COOK TIME: 3-4 hours
COURSE: Main Course
CUISINE: American BBQ
SERVINGS: 6 servings

EQUIPMENT:

• Smoker or charcoal/gas grill with indirect heat setup
• Meat thermometer
• Small mixing bowl
• Aluminum foil or butcher paper
• Cutting board
• Sharp carving knife

INGREDIENTS:

• 2-3 pound tri tip roast
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon dried thyme
• 1 cup beef broth or apple cider vinegar (for moisture during cook)

INSTRUCTIONS

Step 1: Prepare the Tri Tip

1. Remove the tri tip from the refrigerator and let it sit at room temperature for 30 minutes.
2. Pat the roast dry with paper towels.
3. Rub olive oil evenly over the surface of the meat.
4. In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and thyme.
5. Generously coat the tri tip on all sides with the seasoning mixture.

Step 2: Preheat and Start Cooking

1. Preheat your smoker or grill to 225°F using indirect heat.
2. Add wood chips such as oak or hickory for a traditional brisket-style smoke flavor.
3. Place the tri tip directly on the grill grates away from direct heat.
4. Cook low and slow for approximately 2 hours, maintaining a steady temperature.
5. Lightly spritz with beef broth or apple cider vinegar every 45–60 minutes to maintain moisture.

Step 3: Wrap and Continue Cooking

1. When the internal temperature reaches about 160°F and a bark has formed, remove the tri tip from the grill.
2. Wrap tightly in aluminum foil or butcher paper.
3. Return to the grill and continue cooking until the internal temperature reaches 200–205°F and the meat is probe tender (about 1–2 more hours).

Step 4: Rest and Slice

1. Remove the wrapped tri tip from the grill and let it rest for at least 30 minutes.
2. Unwrap and place on a cutting board.
3. Slice against the grain into thin slices for maximum tenderness.
4. Serve warm and enjoy your brisket-style tri tip!

TIPS:

• Always slice against the grain, as tri tip contains two grain patterns—adjust accordingly when carving.
• Use a reliable meat thermometer for accurate doneness.
• Leftovers are excellent for sandwiches, tacos, or meal prep bowls.

KEYWORD: Tri Tip Cooked Like a Brisket, BBQ Beef, Low and Slow