Tri Tip Brisket
Ingredients
The meat
-
1
steak
tri-tip steak, preferably with a fat cap
The rub
-
¼
cup
Kosher salt
-
¼
cup
coarse fresh ground black pepper
-
1
tablespoon
mayonnaise
For smoking
-
to taste
charcoal
-
to taste
smoking chunks (hickory or oak)
-
1
sheet
pink butcher paper or aluminum foil
Instructions
- Trim off any excess fat and silver skin from the tri-tip.
- Rub the tri-tip with mayonnaise as a binder.
- Combine Kosher salt and coarse ground black pepper, then apply the rub over the meat.
- Prepare the smoker for indirect smoking at 250°F, adding smoking chunks.
- Place the tri-tip on the smoker with the fat cap down.
- Cook until the internal temperature reaches 165 to 170°F, spritzing with water occasionally.
- Remove the meat, wrap it in peach butcher paper, and return it to the smoker.
- Finish cooking until the internal temperature reaches around 203°F.
- Remove from the smoker, place in a cooler covered with towels, and rest for at least one hour.
- Unwrap and slice the tri-tip across the grain before serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
0g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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