Try a flavorful twist on tri-tip with George’s Tri-Tip Brisket Style recipe. The tri-tip is slow-cooked to achieve the tender, juicy texture of brisket, offering a rich and satisfying meal. This dish is perfect for BBQ lovers looking to try something new, and it’s great for weekend cookouts or gatherings.
3/4 C Bachan’s Japanese BBQ OG Sauce, or yellow mustard (optional)
2 Tbsp Rainier Foods Blackened Seasoning (or your favorite seasoning)
2 Tbsp unsalted butter, sliced in halves
Aluminum foil
Directions:
Trim your tri-tip of all fat and silver skin and slather about 1/4 cup of Bachan’s sauce on all sides as a binder. Then generously season all sides with Rainier Foods Blackened Seasoning. Wrap it in Saran Wrap to dry brine in the refrigerator overnight.
Set your smoker to 225ºF. Insert your thermometer into the thickest part of the meat and smoke the tri-tip until it reaches an internal temp of 165ºF. Then remove it from the grill and increase the grill temp to 275ºF.
Next, Place the meat on a double layer of foil. Add about 2/3 cup of the Bachan’s BBQ sauce over the meat, sprinkle more blackened seasoning and add 2 slices of unsalted butter on top and cook until it reaches an internal temp of 205ºF, or probe tender. Remove from the grill (still wrapped in foil) and place it in a cooler with a towel over it to rest for 1 hour. After resting, remove it from the foil and slice against the grain. Put the slices back into the juices so it soaks it up and then ENJOY!
Pro Tip: Tri-tip does have 2 different grain directions. Find where they meet and make your first slice there. Then, slice against the grain.
Recipe courtesy of @idsmokethat_bbq
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