Smoked Tri Suggestion cooked "Brisket Design" on my Hooligan Stick Burner Pit
#tritipbrisketstyle #tritipbrisket #howtobbqright
Brisket Design Tri-Tip Dish
WHAT MALCOM USED IN THIS RECIPE:
– Wagyu Tri Pointer sourced from The Butcher Shoppe
– Killer Hogs TX Brisket Rub
– Killer Hogs Hot Rub
– Royal Oak Tumbleweeds
– Thermoworks DOT
– Red Handled 12" Brisket Slicer
I have actually seen a great deal of people smoking tri pointer like a brisket. And I've been doubtful …
I personally like to cook my Tri Tips hot and quick (or do a reverse sear) and serve them on the uncommon – medium uncommon side- and I love consuming tri pointers cooked that way! But I thought there was no chance a tri idea would cook-up like a brisket. I believed it would be dry, dry … but I was incorrect!
Smoking a Tri Pointer like a brisket produced some flavorful, juicy meat. Some folks believed it was much better than brisket. And it was a lot quicker to cook a tri tip that a whole brisket too.
So would I quit brisket? no. But would I smoke another tri idea like a brisket? YES.
Smoked Tri-Tip – Brisket Style Ingredients:
– 1 Tri-Tip Roast 2.5-3lbs
– 1 Tablespoon Killer Hogs TX Rub
– 1/2 Tablespoon Killer Hogs Hot Rub
Instructions:
1. Cut excess fat and sinew from Tri-tip roast and season with a layer of Killer Hogs TX Rub followed by a light layer of Killer Hogs Hot Rub.
2. Prepare cigarette smoker for indirect cooking at 275 ° F using pecan wood. This dish was prepared on an Outlaw Stick Burning pit however you can use any pit – simply keep the temps the very same.
3. Location the Tri-tip on the smoker, insert a probe thermometer into the thickest part of the roast and smoke for 2 hours or until the internal temperature reaches 160 ° F. 4. Wrap the tri-tip in pink butcher paper and return to the cigarette smoker.
5. Continue to cook till the internal temperature level reaches 200 ° F; at this moment eliminate it from the pit and rest for 20 minutes before slicing against the grain.
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Another great video! Love your bbq rubs Malcom! Don’t ever stop!
Also that marbling is just mwah *chefs kiss*
Malcom Reed is a national treasure.
This man needs to be entered into the Mississippi hall of fame
He really is. I don’t cook anything until I looked up if Malcom has a How To: on it
Oh this is going to be good
Edit: It was damn good!
Amazing and didn’t take too long compared to overnight slow and low heat. Fascinating to see the versatility of the cut.
I’ve done this myself with a tri tip it turns out pretty darn good
WOW – that is looking amazing and delicious 👍👍👍
Definitely trying this asap! Thanks for the great video!
Great closing line 🤠!
I’m trying this next time I do a 5 hour rib smoke. Thanks Malcolm. You’ve helped us all more than you know.
Looks absolutely delicious!!
Great tip with the paper, the meat looks so juicy!
I have done this especially when doing tri tip sandwiches 😁👍🏻😜🤤 Slice thinly and the sandwich melts in your mouth! 🤤🤤 No sauce needed, just your rub, smoke, and the taste of the tri tip. Yummmm…..
California chiming in….when I first told my friends I was going to cook a Tri-Tip “beyond well done”, they were literally flabbergasted.
“What?? NO!!!”
But, after they tasted it, they were hooked.
Ok I’m doing this on the weekend… thanks as always for the awesome ideas and demos!
Have heard many cook one that way but never seen on video. I’m going to have to cook it this way the next time
Definitely trying this with my next tri-tips. I have a couple American Wagyu tri tips in the freezer right now ready for something different.
I always thought about trying it like a brisket, but I was afraid of ruining a great cut of meat. Tri tip is hard to come by in my area.
So weird, last Saturday I got a tri-tip to smoke it brisket style for me and my wife, unfortunately the tri tip was very spoiled and rancid when I opened it(it was pre-packaged at a local butcher shop at my first ever visit) so I returned the tri-tip and instead went with a brisket flat
Awesome cook sir! Love your bbq rubs
That was an awesome video, and although I didn’t have the awesome Tri-Tip cut you had here (Just a Super Market version) I recently tried a Smoked Tri-Tip, and it came out great! I went a little lower & slower ( 225 + – ) degrees for about 4 hrs, ( Hickory Wood) then wrapped until it hit 200. I think I actually liked it smoked more than cooking like you normally do, to Medium Rare! But that’s just me. Anyway, great video as always, awesome idea, and I cant wait for the next video!
I will definitely give this a try!