Traeger Smoked Tri Tip (Brisket Style)
Lean tri tip smoked juicy and tender with a crunchy bark just like Texas style brisket.
Servings 6 Servings
Calories 280kcal
Ingredients
- 3 ½ pound Prime Sirloin Tri Tip Roast excess fat trimmed
- 2 Tablespoons Beef Tallow or Butter optional
For the Seasoning Rub
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Ground Coffee
- 1 Tablespoon Dark Brown Sugar
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Instructions
- Prepare the tri tip by trimming away the fat cap as well as any hard fat and silver skin. Mix the rub together and season the tri tip. Set aside at room temperature while the smoker preheats to 250ºF with the lid closed for 15 minutes.
- Smoke the tri tip until it reaches an internal temperature of 160ºF to 170ºF or until you're happy with the bark that's formed on its exterior, about 3-4 hours.
- Place two sheets of heavy duty foil or butcher paper on a flat surface and add the smoked tri tip. Optional: Place dollops of the beef tallow or slices of butter on top of the tri tip for added moisture. Tightly wrap the tri tip and place it back on the smoker.
- Cook until the tri tip is probe tender and the internal temperature reaches 203ºF, about another 2 hours.
- Unwrap the tri tip and if the bark looks a little moist, you can place it back on the smoker, unwrapped, for 5-10 minutes to firm.
- Tent the finished tri tip with foil for 30 minutes before slicing. Run the remaining juices through a fine mesh strainer or fat separator before placing in a small pot to keep warm on the grill while the meat rests.
Notes
Nutrition facts calculated using the USDA food database entry for 3 pounds (after trimming fat) of beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0" fat, all grades, raw.
Nutrition
Serving: 4oz + remaining juices | Calories: 280kcal | Carbohydrates: 3g | Protein: 36g | Fat: 13g