Trisket (Brisket-Style Tri-Tip)

Preheat your smoker to 250°F (120°C) using post oak wood.

Season the tri-tip liberally on all sides with the seasoning rub.

Place the tri-tip in the smoker and smoke until the internal temperature reaches 165°F (74°C), about 2 to 2.5 hours.

Then 135 min of waiting

Lay out a sheet of heavy-duty aluminum foil, place the beef tallow in the center, and place the smoked tri-tip on top of the tallow.

Wrap the tri-tip tightly in the aluminum foil.

Return the wrapped tri-tip to the smoker at 250°F (120°C) and cook until it is probe-tender, which will be just over 200°F (93°C) internal temperature, about 1 to 1.5 hours.

Then 75 min of waiting

Remove the wrapped tri-tip from the smoker and let it rest wrapped for 30–45 minutes.

Then 30 min of waiting

Slice the tri-tip against the grain into thin slices to serve. Serve: holds well

Tri-tip grain runs in two different directions; slice the roast in half where the grain changes direction, then slice each section against its grain.