If you love brisket but don\u2019t always have the time to smoke one, this Brisket Style Smoked Tri Tip<\/strong> is the recipe you need to try. Tri tip is a smaller cut of beef that can be smoked low and slow and finished with the same tender, smoky flavor you love in a brisket.<\/p>\n This brisket-style tri tip<\/strong>, also known as a triscuit, has a beautiful smoke ring, a flavorful bark, and tender slices of beef. It\u2019s a great option when you want that brisket experience without committing to an entire brisket.<\/p>\n Whether you\u2019re cooking on a pellet smoker, offset smoker, or another backyard smoker, this is a great way to turn a relatively small cut of beef into an impressive meal.<\/p>\n Looking for how to smoke an actual brisket<\/a>, check out my foolproof method.<\/p>\n Tri tip <\/strong>is a triangular cut of beef that comes from the bottom sirloin area of the cow. It\u2019s naturally flavorful and has enough marbling to stay juicy when cooked properly. Tri tip is especially popular for grilling and roasting, but it can also be smoked.<\/p>\n Traditionally, tri tip is often cooked to medium-rare and sliced thinly across the grain. This recipe takes a different approach. Instead of treating it like a steak, we\u2019re cooking it more like brisket<\/strong>. That means smoking it at a lower temperature, developing a bark, wrapping it during the cook, and taking it to a much higher internal temperature so the connective tissue has time to break down.<\/p>\n The result is a completely different texture from traditional grilled tri tip.<\/p>\n Tri tip is already one of my favorite cuts of beef for grilling and smoking, but cooking it brisket style<\/strong> takes it to another level.<\/p>\n Before the Smoked Tri Tip<\/strong> hits the grill, it\u2019s important to make sure the beef is trimmed and seasoned.<\/p>\n Make sure to remove any silver skin from the meat. This is not fat and will not render down. Instead it will remain tough and unpleasant to eat. Also remove any large fat caps or loose pieces. I like to leave a thin fat cap on one side and trim everything else. This cut should be treated the same as if you were preparing a brisket.<\/p>\n Next, I kept the seasoning simple. I first seasoned all sides with Dad\u2019s All Purpose seasoning<\/a> and topped with some coarse ground black pepper. The extra pepper will help create that beautiful and delicious bark on the outside. Don\u2019t be shy with the seasoning. This is a large cut of meat, it can handle the seasoning.<\/p>\n Dad\u2019s Seasonings <\/p>\n Must have grillin seasonings!<\/p>\n<\/div>\n<\/div>\n<\/div>\n This Brisket Style Smoked Tri Tip<\/strong> is the next best thing to an actual smoked brisket. But the best part is it\u2019s done in half the time and price!<\/p>\n Preheat the smoker to 250 degrees Fahrenheit.<\/strong> If you are using a regular grill make sure to set it up for indirect heat.<\/p>\n Indirect heat zones are created differently depending on the type of grill you have.<\/p>\n I added a few cherrywood chunks for that extra flavor and smoke. Place the seasoned tri tip on the smoker and cook until it reaches 160 degrees Fahrenheit.<\/strong> This process will take about 2.5 hours<\/strong> depending on the size of the beef.<\/p>\n In a spray bottle, mix apple cider vinegar with Worcestershire sauce. Spritz the tri tip every 30-45 minutes. This helps add moisture to the meat and helps develop that beautiful bark without burning it.<\/p>\n By this time, you will notice a beautiful dark bark has developed on the smoked tri tip<\/p>\n Rather than cooking strictly by time, pay attention to the appearance of the bark and the internal temperature.<\/p>\n I highly recommend investing in a good digital meat thermometer<\/a>. It\u2019s crucial accessory to any grilling or smoking. <\/p>\n<\/div>\n![\"Brisket](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2026\/09\/triscuit-wrap-1200x1200.jpg\")
<\/figure>\nWhat is a Tri Tip?<\/h2>\n
Why You\u2019ll Love Brisket Style Smoked Tri Tip<\/strong><\/h2>\n
![\"sliced](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2026\/09\/triscuit-done-1200x1200.jpg\")
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Ingredients needed to make Brisket Style Smoked Tri Tip<\/h2>\n
![\"Brisket](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2026\/09\/Worchestershire-Sauce-2026-09-30T153613.636.jpg\")
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Prep the Trip Tip<\/h2>\n
![\"Seasoned](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2026\/09\/triscuit-seasoned-1200x1200.jpg\")
<\/figure>\n![\"\"](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2024\/02\/GWDtrio-1200x1000.jpg\")
<\/figure>\nHow to smoke a Brisket Style Tri Tip<\/h2>\n
How to create an indirect heat zone on grills<\/h3>\n
![\"Dual](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/01\/grilled-wings-grill-setup.jpg\")
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![\"Smoked](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2026\/09\/triscuit-smoke-1200x1200.jpg\")
<\/figure>\nRecipe Tip<\/h2>\n
Time to Wrap the Smoked Tri Tip<\/h2>\n
![\"sliced](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2026\/09\/triscuit-holding-1200x1200.jpg\")
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