Matt Pittman takes one of the most underrated cuts in barbecue and transforms it into a brisket style masterpiece. He seasons a tri-tip with the brand new Meat Church Garlic Jalapeño BLANCO seasoning, then smokes it low and slow until it reaches 165°F. After wrapping it tightly in foil with beef tallow, he continues cooking until it’s probe-tender, delivering all the rich, juicy texture you’d expect from a great brisket. If you’ve been craving Texas barbecue without paying full packer brisket prices, this brisket-style tri-tip is the perfect affordable alternative that proves incredible BBQ doesn’t have to break the bank.
Ingredients:
- 3lb Tri-Tip
-
Meat Church Garlic and Jalapeño Blanco
- 4T beef tallow
Trimming
Using a sharp boning knife, trim off any hard fat and silver skin. It will not render and lead to a less satisfying bite.
Seasoning
I decided to not use a binder in this recipe because I didn’t feel that it was necessary. Season evenly with Garlic and Jalapeño Blanco and let adhere for 15 minutes on your counter.
Cooking
Preheat your smoker to 250°. Our aim is to cook this like a brisket, so we are using post oak to pick up as much smoke as possible. Place the Tri-Tip in the center of your cooker and let it go for 3.5 hours or until 165° internal.
Wrapping
Pull off of the smoker and place in the center of 2 large sheets of heavy foil. Place your beef tallow on top of the meat and wrap tightly with the foil. Place back on the cooker for roughly 2 more hours until it is 203° internal or probe tender.
Pull the Tri-Tip out the smoker and let the meat rest at room temperature, tented in foil, for 45 minutes before slicing. Reserve the excess tallow for serving.
Slicing/Serving
A Tri-Tip is 2 muscles that has grains that run different directions. Cut down the middle where the muscles meet. Slice against the grain.
Serve and enjoy!
