Tri-Tip Brisket Style

From time to time we challenge the pellethead community to send in their most drool-inducing beef dishes, and they deliver! This is all about the tri-tip brisket-style recipe.

Jacob Samarin’s Tri-Tip Brisket-Style Recipe

Cook Time: Approximately 3 Hours (Prep: 5 Minutes for Seasoning & 24 Hours to Marinade.)


  • 4 lbs. of beef tri-tip steak

The Rub

  • 4 tablespoons of pepper (if you can find smoked pepper, use 2 tablespoons of regular, and 2 tablespoons of smoked.)
  • 8 teaspoons of granulated garlic powder
  • 4 teaspoons of dry mustard
  • 4 teaspoons of paprika
  • 1 teaspoon of cayenne pepper


  1. Liberally apply rub to your tri-tip steaks.
  2. Put your steaks in a food saver or Ziploc-style bag and keep them in the fridge overnight.
  3.  The next day, heat your MAK up to 275 with the FlameZone covers on.


  1. Place the tri-tip on the top rack (if you have one) with a temp probe inserted into the thickest part of the meat. Cook until an internal temp of 160.
  2. Now place the tri-tip in a foil pan and cover the top of the pan with foil, making sure to leave the probe in the meat.
  3. Place the foil pan on the bottom rack of your smoker and cook to an internal temp of 190.
  4. Once the cooking process is finished, remove the tri-tip and let it rest in the covered pan for no less than 30 minutes.
  5. After the resting period separate the two halves of the tri-tip and cut each half against the grain, making pencil-width slices.