Cowbelles | “Trisket” Recipe

TRI-TIP BRISKET STYLE “Trisket”

This fantastic tri-tip brisket style recipe takes tri-tip roast to new and unbelievably delicious heights. Brisket style? Yes, you read that right. You can smoke tri-tip just as you would a brisket.

INGREDIENTS

• 1 tri tip roast 2 pounds • 2 tablespoons SPG for Beef • 1/3 cup Cider vinegar • Butcher Paper

INSTRUCTIONS

www.derrickriches.com/tri-tip-brisket-style/

Prepare your grill or smoker for 225 degrees. Add your preferred hardwood. Trim down the fat cap from your trip tip roast to about 1/8″ thick. Apply SPG for Beef Rub evenly to the roast. Place seasoned tri-tip roast onto the grates, close the lid, and let it go for 1 1/2-2 hours. By now you will notice that the rub on the “trisket” has set up, and starting to look at little dry. That is a good indication that the meat needs a BBQ spritz. Fill a clean food-safe spray bottle with cider vinegar, and spritz the meat about 4-5 times. Close the lid and continue cooking for another hour or until the meat reaches an internal temperature of 165 degrees F. Once the thickest part of the meat reaches 165 degrees F, it’s time to wrap. Use a 14″-16″ sheet of butcher paper to wrap the tri-tip, and place it back into the smoker. Continue cooking the brisket style tri tip until it reaches an internal temperature of 200 degrees F. Remove the wrapped tri-tip from your grill or smoker. Wrap it in a clean kitchen towel, and place it on you counter. Let it rest for 45 to 60 minutes Unwrap your brisket style tri-tip and place it onto a clean cutting board. Follow the grain of the meat as shown in the diagram at the right. Cut the the smoked beef roast in half, and then each section into thin slices. Serve with coleslaw, baked beans, and your favorite style of potatoes. Store your leftover smoked “trisket” in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.

after 90 minutes

Place seasoned tri-tip roast onto grill grates, close the lid, and let it go for 1 1/2-2 hours.

Once the thickest part of the meat reaches 165 degrees F, it’s time to wrap. Use a 14” -16” sheet of peach butcher paper to wrap the tri-tip, and place it back into the smoker. Close the lid and continue cooking until the roast reaches an internal temperature of 200 degrees F.

Let meat rest for 45 to 60 minutes, then slice following the grain as shown