Did two of these a couple days ago. Cooked at 225 and them boys took a solid 4 hours to get past 150. Wrapped around 155 because the bark and color was great. Used butcher paper and some tallow from my last brisket and took them to 205. Sheeeeeeesh. Amazing. Tender. Ridiculous beefy flavor. Don't see myself reverse searing to 130 again...

Followed Matt's directions on a 3 lb Tri Tip, used Holy Cow for the seasoning, cooked on my Traeger 1300 and it came out tender and delicious. My family loved it. The friends we had over, one of them smokes meats and makes his own seasonings. He complemented the food, gave a thumbs up on the smoke ring, and said I "nailed it". Next up is to have a bigger group over so I can justify the cost and time to smoke an entire brisket. Thanks for the video and the help Matt!

Tried two prime tri tips from Costco, same package. Cooked One normal to 135. The second a brisket type cook. 160 wrap, 200 take off. No comparison. The brisket cook was much drier but decent. Will not be trying that again. Cook 2-3 times as long for an inferior final product.

I live in California and have been doing this for 15+ yrs. I’ve always preferred this method over traditional Santa Maria style and people would say that I was crazy until they got a sample.

I just did two of them this way. I used my Weber EX6 SmokeFire. Turned out excellent. 7.5 hours total time. Set at 250. Used a couple seasonings including Holy Voodoo…excellent!

I've cooked this twice, both times turned out incredible. It literally is just like brisket, but you don't need to store a ton of leftovers. Awesome!

Tri-tips are a favorite at our house & after watching this vid...had to give this method a shot. Did a 4lb slab, stalled out around 155-160, wrapped it in foil with butter added & took it to 204, 6hrs to plating. Smoke ring was amazing. Sliced it thin, very tender, no chew, & made insanely good sandos. If only I could post a pic....thing of beauty. Thanks for the tutorial. It's a winner.

I just made this and I'm not sure if I will ever make Tri Tip the old way again. It was simple, fast (as fast as you can get with BBQ) and tasted amazing. I even forgot to add butter and it came out flavorful and tender.

Followed the recipe exactly but I did it in my Kamado Joe. Done in 3:30 with 30 minutes of rest. Incredible! Better than any Brisket we ever made. Drizzled on a homemade Chimichuri for a nice contrast.

I did a Tri-Tip like a brisket a couple weeks ago and it was one of the best things I've ever made on my smoker. I was very surprised and will be doing it again!

Wife compliments are like gold. Once I heard you say that, I immediately added this one to my favorites and will be trying it soon!

I’ve done this a few times over the past year and I love it. When I want brisket on a weekday it’s perfect for my small family

Growing up in CA trip tip is everywhere and was loved at nearly all family gatherings. Now being in NC, it's incredibly hard to find but, when available, brings a lot of joy to my family and memories of our youth :) Will try this this weekend.

I grew up in Houston and since I've been in the navy (9 years) i have not had a single slice of meat up to my standards as perfect brisket. I live in san diego now and tri tip is much more plentiful than brisket. This exact method met those standards. You are a rock star, a saint, a scholar, what ever you want to call yourself. I am a 100% member of the meat church now.

Made one last week. Only two of us so, first night was fresh off the Kamado Joe, slices and a baked potato. Second night, meat slices in gravy on top of mashed potatoes and some broccoli. Then meat slices into cubes and for 3 nights we had Chili. Now slices left for a hot beef sandwich. I love this better than a brisket. I wrapped at 120 degrees, sliced it up at 175. Moist as ever.

I plan to do one this weekend. lately, I've been reverse searing my tri-tips on my Traeger and they've been great. I enjoy doing 14-16 lb briskets but it's an all day process. This recipe looks like a afternoon cook to feed 4 and hopefully there will be a little left over for tacos.

Been doing a brisket tri tip for a while now - just like the hill country - salt& pepper, post oak nice and slow until about 195deg internal. ( let it rest - it’ll continue to rise). I’ve been doing it in a foil boat - leave some of the fat cap on the back side (cut the loose surface fat off), put it on the smoker, up or down doesn’t matter - but when you get the color you want, wrap it in a foil boat, leaving the fat cap up exposed to continue rendering until around 195 - 200…. Then yes - let it rest - I’ll put it in a 150 deg oven until we’re ready to eat… Fantastic. Poor man’s brisket they say.. Shoot, just fantastic…

Looked delicious! You need to trade in that fly-swatter for a Bug-A-Salt. Most entertaining $40 I've ever spent.

Here in CA Tri Tip is everywhere. For me it's been hit or miss cooking it this way. I can't seem to count on it, but sometimes it's great, me thinking it has to do with the amount of intramuscular fat in each cut. Thanks!

I tried your method on this on my Pit Boss pellet grill and followed your method and man my wife and I loved how it came out. It was so far my best Tri tip I have ever made and I used the Holy Cow seasoning. It was great. Here in Oklahoma City, Ok we went to Crest Market and they have the best meats.

I liked this video and the tri tip was delicious. I am a California native and have been eating tri tip all my life. The down side to this way of smoking a tri tip is time and how much it shrinks. I usually smoke a tri tip in my Traeger for about an hour and twenty minutes on smoke and then seat it in the grill on high for 2 minutes a side. Perfect. Thanks for the idea, very tasty.

Tri-Tip is one of my favorites when it comes to smokin’ Keep it up y’all. I really enjoy your seasonings.

Great video! Love seeing tri-tip being cooked! My grandpa is from Texas and moved to Santa Maria, CA when he had a family. We got the best of both worlds with that meat. I watched him cook tri-tip all my life.

I'm from West Coast and TRI tip is my bread and butter. Good seeing all you southerns come around.

I smoked a 3 1/2 pound picahna steak at 225 fat side down for an hour on my green egg and used cherry and hickory chunks for the smoke. Perfection! I made tacos and omelette’s with the leftovers.

That was the best tri-tip ever and it was a hit. Plus a nice way to break in the new traeger. Thank you for sharing.

I followed the directions in this video. I ended up with the best tri-tip I ever cooked. It was amazing. Thanks Meat Church!

I’ve done this three times and the tri tip comes out just as good as a brisket. And a lot cheaper! Butter works great. Nice work

Thanks for mentioning the grain runs in two directions, the point is a good marker to separate after cooking.

Tri tip is a great cut of meat. It is extremely popular here in southern/ central california Won’t break the bank and a lot of ways to cook it- grilling and smoking and can take a lot of different flavor profiles Really nice cut - glad it’s getting more love

I’ve watched this video at least three times, and every time I gasp a little at 6:21. Good save. I’m never that lucky.

Followed your directions and smoked my first tri-tip. On a Pit Boss portable smoker on the tailgate of my truck. Turned out Amazing!

I've done a few tips like a brisket! It's a great way to cook up a cheaper and smaller piece of meat!

I just got a pack of 2 from Costco. I’m new to smoking but I like to smoke brisket low overnight then wrap it in the morning and turn up up the heat a little. I was worried doing the same with tri tip because it was smaller cut than brisket but OMG it was amazing. Used some Holy Gospel and Texas Sugar. Thanks Matt

recently bought my first smoker, a Traeger. I'm still learning how to perfect Brisket, but on days when I don't want to tackle a full Brisket, Tri Tip is the perfect substitute! Also, my parents are old school Mexican and will not eat anything that's not well done (sigh), so they love when I make Tri Tip or Brisket. I just picked up a couple Tri Tip that I'm smoking tomorrow for lunch. I let them smoke for a total of 5-6 hours, including wrapping them with butcher's paper.

The only thing different I do is baste with apple juice about once an hour then pour a little apple juice in the foil. Started doing it that way about 18 years ago since I learned that Mikeska's in Temple used tri-tip. Have been happy ever since!

Hey Matt, love the way you did this video! I've been smoking a few tri-tips like a brisket and I finally got it all dialed in and nailed down. I wish I could post a picture here so you could see The incredible smoke ring I got. I did mine a little bit different. If you have the time and go to my community tab you'll see the result I'm talking about. Thoroughly appreciate you and the work you put in!

Money! 😆 I did a select one which I was told to do only choice or higher using holy cow, butter and beef broth for the wrap and it came out AMAZING 👍🏼

Learned this Method from White Bulls BBQ….Chris is a genius. And while I love both, this is just the best way for me.

Well, at least you got the dry rub right. No one needs more than kosher salt, coarse ground pepper, and granulated garlic in equal parts. Use a crock pot and reverse sear on cast iron. The crock pot saves all the "au jus." Five hours on low is perfect.

Doing my first tri tip today. Left a 1/4" cap though but cut a diamond pattern in it and seasoned fairly heavy on it. Looking forward to seeing the results.

Tri Tip is king here on the Central Coast Ca. I smoked my tri tip with a combo of Holy Cow and Suzy Q’s, at 250 for about an 1 1/2 to 2 hours shooting for a 130 to 135 temp. Comes out perfect every time. Looking forward to smoking this with Meat Church pellet blend. Love this channel and I’ll stop by the shop in late October to supply up.

My little brother is form Reno and he smoked ti tip all the time. Im from Alabama and now I've got a lot of people liking tri tip.

Thanks for the continued tips and ideas! I tried tri tip cooked like a brisket this past weekend and it was AWESOME !! My wife and kids couldn’t get enough. Thanks again

From California I grew up on Tri-tip. This is actually a newer way of cooking it to me. We traditionally would grill it like a steak but over medium-low heat or reverse sear, eat it rare-medium rare. DELICIOUS. One of my top 5 favorite cuts. I tried smoking one a while back and was just too dry. This vid sparks my interest to try it again tho. They happen to be on sale this week 😁

Hey I love the meat church spices I think I have everyone of them. Now I grew up in California and started bbq reading from my kcbs book I got at 17 now in California we do tri tip like it was religion, now I learned back in the late 80's to use Sniders prime rib rub on a tri tip and let me tell you it's 2024 and I still use that on tri tip. It's amazing you should try it.

I smoked two of them tri tips yesterday and i gotta say... its was damm good. Salt pepper garlic power with a brown sugar heat rub and it was over. Thank you for sharing this idea.

Done this many times and I've loved it. I've sliced it and pulled it like pulled pork

I usually reverse sear my tri tips, I usually start on a cold smoke for a couple hours, put it 180 until its 125 internal, then sear. But, this is a nice change of pace.

Followed this procedure today and it turned out great. Easy to do right.

Looks good Matt. What about just scoring that thick fat cap, rubbing some seasoning in between all the cracks, and pulling off what doesn't render at the end? When I've barrel smoked triple-tips before I've always left the fat cap on and taken it off prior to slicing. Keeps the meat pretty juicy.

I just saw your video yesterday. I bought a Tri Tip this morning and I cooked it for dinner. It's Awesome My wife and I have eaten about all of it .Thank You!!

Made this a couple years ago for NYE celebration at a friend's house. Lets just say that just a few minutes after the foil was opened, there wasn't any more tri tip to be found. I've since done this a few times and it is a fantastic option for someone who doesn't need to make 5-15lbs of meat.

And the best thing about that brisket is, it's WELL DONE!

This is so good I just tried it to day and it was so good thank you

I just did it this weekend My family loved it And it funny because I like it rear land my family loves it well done and for me well done is dry So this way worked out perfectly

I use Tri Tip for steak tacos and fajitas. My children love it.

TriTip is my staple. Tallow wrap…yum! No leftovers like a giant brisket.

Just finished one up and eating it right now. Outstanding. Easy, tasty, tender and the way I will cook a tri tip from now on.

I followed your recipe and I was blown away by how phenomenal it was. I took the drippings added some beef paste and creamy horseradish to dip it in. I highly highly recommend it. Thank you 😊

For those of you doing this for the first time, add about double the seasoning Matt is adding. I’ve done this recipe twice, and the first time, I seasoned it lightly, just like Matt, and the tri-tip was under-seasoned. The second time, I just about doubled the amount of seasoning, and my wife complimented me just like Matt’s did.

Glad you finally did it Matt 🤘🏻

Good to see this method catching some traction. My pops has been making it like that four years now out here in Central Cali. He does it a bit different but with similar results.

I have done dozens of these and it is gold.....

I just cooked a tri tip brisket style. The flavor was there, the smoke ring was there as was the tenderness. However it was dry. The left over juice was delicious but couldn’t help the dry meat. I even used waygu fat in hopes to add fat. I’ll stick to cooking tri tip using indirect heat. Thanks for sharing

I did this exactly the way he did it. Used Traeger beef rub and it was awesome! I like it better than brisket actually!

I smoke at 225 for an hour and then seal it and sous vide at 135 for between 2-3 hours. Take it out and hit it on the grill for texture. I will put that up against anything. Don't be afraid of the sous vide. Best ribs I have ever made was done by smoking for an hour and then sous vide for a day.

That’s awesome I will try this for me and my wife it is hard to eat a whole brisket just the two of us keep them coming !!!

Ive smoked a tri tip to 135 ate half like that. Put remaining in fridge over night and then smoked that like brisket burnt ends. Definitely recommend.

all of a sudden, tri tip prices raise by 2x

I've been doing this sousvide for years its phenomenal.

Made one of these on my KJ jr camping couple weeks ago. Came out tasting just like brisket. Great cook

I tried it. It was the best steak sandwich that I have had. The nicest part, when I bit into it, my teeth cut through the steak with little resistance. Most times the first bit of a steak sandwich I tend to get a huge piece of steak, and 2-3 disappointing bites. When cooking it like a brisket, it was buttery soft and every bite had steak in it.

California Meat meets Texas BBQ!!! Love it, thanks for the cook tips!!!

LOL ...the fly killing part is the highlight of this videos😂😂😂😂 great cook brother🔥🔥🔥

The random fly swat at 7:21 really got me 🤣

Happy Birthday America 4th of July 2024! Just did this! Perfection.

Matt just refuses to use or even say tallow 😅

Did this yesterday & I think it is the best way to cook a tri tip👍

I did this last weekend, it was the first tri tip I've ever done, it was pretty fantastic, will definitely be doing this again

Every time I've seen a Tri-Tip cooked like a brisket, it comes out like a pot roast. I don't doubt the ability of Meat Church to do better, though. 🤓

Cooked 2 Tri Tips today following this method and they were fantastic !!!! Thanks Matt !

Thanks for this video - you do great stuff sir. I appreciate this in particular because I’m surrounded by tri tip in Cali but find it to be too tough when grilled to medium rare.

You finally got me. Picked up some holy cow and garlic herb from Big R. Grilling a pichania today.

I tried this before and can confirm it’s amazing

Great video! Love tri tip on the smoker

I smoked one over this weekend man it was amazing. The holy cow rub really brought out the flavor and I made my own injection which really made it tender and jucy

Matt "welp, next year is the Cowboys year" Pittman giving us more great content.

I did a boneless leg of lamb brisket style (foil wrap) and it was the best leg of lamb I have ever had, also got my wife's seal of approval as the only way she wants leg of lamb from now on.

Try reverse searing a tri-tip. I do them all the time. Smoke to 125 degrees and then sear on a flame grill or charcoal until 140 degrees. Rest and slice, they're medium rare and delicious

Yeah I have been seeing it to. I did it about a month ago and it was great

I prefer Tri-tip to brisket! Thanks for showing this!

This is what i need to do when i crave a brisket but there is no one coming over. A small brisket. Loved the video

I've done this once with good results, so I'm doing it again for my family Christmas Eve dinner.

Just got a new Pit Boss and DEFINITELY going to give this a try after I get the grill seasoned and a couple of practice runs under my belt. I've got the PB white/red oak blend, and the Bear Mtn bourbon barrel blend, among others (😏). Pellet Acquisition Disorder (PAD), I guess... 😂

Cool video, Given tri-tip in my area cost 2.5x more than brisket, I will stick with brisket, especially if it tastes like brisket only dryer. I definitely love my medium rare tri-tip, and glad to know the result of the test!

You are the best in explaining! I tried exactly how you said it and came out perfect. Thx

That's a slick cutting board.

Might give that a little beef tallow as an alternative to butter. Thanks for the video Matt

I've been smoking tri-tip for 2 years now. One day the butcher was out of briskets and I had the itch to smoke some meat. The rest was history. You can overcook them pretty easily as it's such a small mass and they are fairly thin relative to a packer. Glad to see people are getting out of the bubble and doing new things.