People commonly think about smoking brisket, most people have probably heard of the Tri Tip steak cut, but not too many people have heard of smoked trisket.
Smoked Trisket Recipe – Treating a Tri Tip Like a Brisket
What is Trisket Meat?
Simply put a trisket is a tri tip steak which is smoked like a brisket would be. It’s treated like a brisket, hence the hybrid word tri-sket.
It takes a lot less time than a brisket because you don’t need all that time to break down the tough connective tissue of the brisket cut. The end result is similar to smoked brisket but it’s done in half the time.
How Long Does it Take to Smoke a Trisket?
If you smoke your trisket at 250F (121C) it will take between 5-6 hours to bring it to an internal temperature of 200-205F (93-121C) depending on the size of the meat.
How do you Smoke a Trisket?
- Preheat your smoker to 250°F (121°C).
- Trim the excess fat and silver skin from the Tri Tip – a fat cap will keep the meat moist so don’t go overboard here.
- Season the ‘trisket’ with your favourite BBQ dry rub, making sure to coat it evenly.
- Let the meat sit at room temperature for about 20-30 minutes to allow the rub to penetrate the meat. Do this while your smoker is coming up to temperature
- Place the trisket on the smoker rack and smoke it for approximately 4-5 hours altogether, or until the internal temperature of the meat reaches 200-205°F (93-96°C).
- After about 2-3 hours of smoking, wrap the Trisket in aluminum foil or butcher’s paper to keep it moist and prevent it from drying out. (just as you would a brisket.
- Continue smoking until the meat is tender and falls apart easily with a fork.
- Remove the trisket from the smoker and let it rest for about 20-30 minutes before slicing and serving.
- Slice against the grain of the meat – be aware that the grain runs in 2 different directions on a tri tip – the pointy end and the flat need to be cut differently – see the diagram below to help.
Some additional tips:
- Use a meat thermometer to monitor the internal temperature of the meat throughout the smoking process.
- In terms of wood options hickory, oak, or mesquite are good choices. Beef has a bold flavour that won’t be at all overpowered by stronger smoke flavours.
- If you want an even crispy exterior, you can unwrap the Trisket for the last 30-60 minutes of smoking to allow the bark to develop.
FAQ’s About Smoked Trisket
Should Tri-Tip be Smoked?
You can grill or roast a Tri Tip just like other steak cuts but smoking it definitely imparts extra flavour.
What Should I Serve with Smoked Trisket?
- Fries (sweet potato or potato)
- Green Salad
- Mashed Potatoes
- Mac and Cheese
- Plenty of Veg e.g. Cauliflower, Broccoli, Green Beans
- Corn Ribs