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slicing tri-tip

Brisket-Style Tri-Tip Recipe


Modeled after methods from Susie Bulloch and Malcom Reed


  • 1 tri-tip roast, preferably prime grade
  • 1 tbsp yellow mustard
  • BBQ rub of your choice

tri-tip ingredients


  • Preheat your smoker to 250°F (121°C). Use the air probe from your Smoke X2 to keep an eye on the temperature. Set the high-and low-temp alarms 25°F (14°C) on either side of 250°F.
  • Smear the mustard all over the tri-tip to act as a binder. 

Adding binder to tri-tip

  • Season the tri-tip well with BBQ rub. I like something a little spicy on it, but use what you like. 
  • Place the tri-tip in the smoker. Insert a high-temp cooking probe into the thermal center of the meat and set the high-temp alarm for 160°F (71°C). 

Setting tri-tip up to cook

  • Set a timer for 2 hours and smoke the meat. 
  • When the timer sounds, or the meat 160°F (71°C), whichever comes first, check that the bark is properly set on the meat. 
  • If the bark is set, wrap the meat in butcher paper.

Wrapping tri-tip

  • Place it back in the smoker, re-insert the probe into the meat, and set the high-temp alarm on the meat channel for 200°F (93°C).
  • Increase your smoker temperature to 275°F (135°C) and adjust the high- and low- temp alarms accordingly. 

Wrapped meat on the smoker

  • Continue to smoke, about 3 more hours, until the high-temp alarm sounds on the meat channel. 
  • Verify the doneness temperature and texture with your Thermapen ONE. 

Temping tri-tipo

  • Remove the meat from the smoker and allow it to rest for 15 minutes. 
  • Unwrap, slice, and serve!

slicing tri-tip