Smoked Tri-Tip
Community Creator
“Cook tri-tip low and slow like brisket, and you get Trisket — smoky, tender, and juicy! It may not beat a classic medium-rare tri-tip, but it’s a fun twist worth trying.”
— tfti.bbqStep-by-Step Instructions
Season the Tri-Tip
Pat the tri-tip dry with paper towels. Spread a thin layer of miso paste over the meat to help the seasoning stick, then generously coat all sides with your favorite brisket rub or SPG.
Prepare the Electric Smoker
Set your EAST OAK Pitmate™ Tabletop 20-Inch Electric Smoker to 225°F. Fill the water pan with water and add your wood chips according to the smoker's instructions.
Smoke for 2 Hours
Insert a temperature probe into the thickest part of the tri-tip. Place the meat in the smoker and let it smoke at 225°F for approximately 2 hours.
Turn Up the Heat
Increase the smoker temperature to 250°F and continue cooking until the internal temperature reaches around 200°F and the meat is probe-tender. The probe should slide into the meat with little resistance.
Wrap and Rest
Transfer the tri-tip to butcher paper, add beef tallow, and wrap it tightly. Let the meat rest for 1 hour before slicing.
Slice and Enjoy!
Unwrap the Trisket and slice against the grain. Since the grain direction can change across a tri-tip, adjust your slicing direction as needed for the most tender bites.
Serve it up and enjoy that smoky, juicy goodness!
