Our Smoked Brisket-Style Tri-Tip captures nearly everything you love about traditional brisket—deep smoke flavor, tender texture, and a rich bark—but in a smaller, faster, and more affordable tri-tip-shaped roast. This versatile cut responds beautifully to low-and-slow smoking and is ideal for a pellet grill or any smoker you prefer.
Pellet Grill Brisket-Style Tri-Tip Recipe
Tri-tip is one of those cuts that sparks a lot of opinion: preferred doneness, favorite rubs, and the best way to finish it. One thing most of us agree on is how much flavor and value this roast offers. Treated like a mini-brisket and smoked low and slow, tri-tip delivers terrific results without the long wait.
If you grew up somewhere tri-tip wasn’t common, it can feel like a new discovery. Once you start smoking and slicing it correctly, it becomes a reliable go-to for weeknight dinners and weekend cookouts alike.
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Recipe Shopping List
This recipe is simple and mostly pantry-friendly. Below is a short shopping list so you know what to pick up. Quantities are listed in the full recipe section further down.
- Tri-tip roast (about 3 pounds)
- Roasted garlic rub
- Midnight Toker or other bold BBQ rub
If you don’t have those specific rubs, any good BBQ or beef rub will work. A simple salt, pepper, and garlic seasoning also makes a great base.
How To Make This Recipe
Here’s a straightforward overview to get you started. The method is approachable and forgiving, so even first-time smokers can succeed.
- RUB – Generously coat the roast with your chosen rubs. You can use a light coating of mustard as a binder if desired, but it isn’t required.
- SMOKE – Preheat your smoker or pellet grill to 225°F. Place the rubbed roast on the grate and smoke until the internal temperature reaches about 160°F, then wrap it for the next stage.
- FINISH – After wrapping, return the roast to the smoker and continue cooking until the internal temperature reaches around 205°F. Use an accurate thermometer for best results.
- REST – Let the wrapped roast rest for 30–60 minutes. Keep it wrapped and resist the urge to slice early.
- SLICE – Slice against the grain; tri-tip’s grain changes direction partway through the roast, so follow the grain carefully to maximize tenderness.
How Do You Slice Tri-Tip?
Tri-tip can be tricky because the grain changes direction. Start by identifying the grain on each side of the roast and slice perpendicular to it. Thin, even slices yield the best texture and tenderness. The photo below shows the recommended cutting directions.
Recipe FAQ
What kind of smoker is best for this brisket-style tri-tip?
Use whatever smoker or grill you have. Pellet grills are convenient and consistent, but charcoal, wood, or gas grills with a smoke source will all work.
Should you wrap with butcher paper instead of foil?
Either works. Foil seals moisture and speeds cooking through the stall; butcher (peach) paper lets a bit more smoke and bark development remain. Choose based on your preference for bark vs. moisture.
What if you can’t find the specific rubs?
Use your favorite BBQ rub or make a simple mix of salt, pepper, garlic powder, and a touch of smoked paprika for a brisket-style flavor.
How should leftovers be stored?
Store sliced tri-tip in an airtight container in the refrigerator for 2–3 days. Reheat gently covered on the stove or in a low oven to preserve juiciness.
Best reheating method?
A gentle steam in a covered skillet with a splash of beef broth or a low oven covered with foil will restore warmth without drying the meat. If you have a sous vide setup, reheating in a low-temperature bath works very well.
Try our Brisket-Style London Broil and other barbecue recipes
Serve This With
Tri-tip pairs well with classic barbecue sides. Below are a few favorites that balance the smoky beef:
- Creamy Coleslaw or Vinegar Coleslaw
- Smoked Baked Beans
- Grilled or smoked vegetable pasta (feta-style works great)
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More BBQ Recipes
- Traeger Smoked Brisket
- Barbecue Dry Rub
- Homemade BBQ Sauce
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Tri Tip Brisket-Style
When you want brisket flavor without the full-day commitment, a tri-tip smoked low and slow is an elegant and efficient solution.
Ingredients
- 3-pound tri-tip roast
- 2 tablespoons roasted garlic rub
- 2 tablespoons Midnight Toker or similar bold rub
Instructions
- Preheat your smoker or pellet grill to 225°F following the manufacturer’s guidance.
- Evenly coat the roast with the rubs, pressing them into the meat so they adhere.
- Smoke until the internal temperature reaches 160°F, then wrap the roast tightly in foil or butcher paper.
- Return the wrapped roast to the smoker and continue until the internal temperature reaches about 205°F.
- Remove the roast and rest it, wrapped, for 30–60 minutes. Slice thinly across the grain as shown in the images.
Nutrition Information
Yield: 6 | Serving Size: 1
Amount per serving (estimate):
Calories: 483 • Total Fat: 25g • Cholesterol: 188mg • Sodium: 121mg • Carbohydrates: 1g • Protein: 59g
Nutrition data provided is an estimate.