The Trisket (Tritip made like a brisket)
My husband has a passion for smoking meats, and I am helping him share that passion with the world….
My daughter loves tri-tip. So my husband goes to great lengths to continually impress her with his awesome tri-tip. This time, he decided to make a tri-tip in the style of a brisket-hence the name trisket.
You will use a tri-tip or a Santa Maria cut (as some people call it). Below is a diagram of where one would find it on a cow. You want to go big with this one, Donny’s weighed about 6 pounds. Trim the fat to your liking. If you have extra fat, you can make beef tallow. Check out the recipe here!
First, you want to find a good rub and rub it heavily. Don’t go light on the rub. As it cooks, the fat running through the tri-tip will drip off removing some of the rub. For this particular rub he used Traeger Prime Rib Rub. Refrigerate in the open air at least 8 hours.
Smoke it at 225 F for 4 hours. Then you will want to wrap it in Butcher paper. This helps the meat get through the stall (when the temp is stuck for a while). You want to use pink butcher paper. Pink butcher paper still allows the meat to breathe and absorb smoke. For more information on the use of pink butcher paper, Smoked BBQ Source is a great place to read up on the subject, here. Continue smoking until the internal temp reaches 202 F.
When you cut the meat, you want to cut against the grain for better presentation.
- pink butcher paper
- beef rub, generous serving
- Rub the meat generously
- Refrigerate in the open air for 8 hours or more
- Put on the smoker at 200-225 F
- Once it hits 160 (about 4 hours) wrap in pink butcher paper
- Smoke until it reaches 202
- Remove, let rest for 20 minutes
- Cut against the grain