Empty My Fridge
Tri Tip Brisket Style
Ingredients
- Tri-Tip Roast 2.5-3lbs1
- Killer Hogs TX Rub1 tbsp
- Killer Hogs Hot Rub½ tbsp
Instructions
- Trim excess fat and sinew from the tri-tip roast. Season with a layer of Killer Hogs TX Rub, then a light layer of Killer Hogs Hot Rub.
- Prepare the smoker for indirect cooking at 275°F (135°C) using pecan wood.
- Place the tri-tip on the smoker. Insert a probe thermometer into the thickest part and smoke for 2 hours, or until the internal temperature reaches 160°F (71°C).
- Wrap the tri-tip in pink butcher paper and return it to the smoker.
- Continue cooking until the internal temperature reaches 200°F (93°C). Remove from the smoker and rest for 20 minutes before slicing against the grain.
Summarized from HowToBBQRight's video. Watch it for the details.
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