Smoked Tri-Tip Brisket-Style

Fire up your smoker and set it to maintain a temperature of 250°F (120°C).

Season the tri-tip roast liberally on all sides with the seasoning, pressing it gently into the meat so it adheres.

Place the tri-tip onto the smoker grates, close the lid, and cook until an internal temperature of about 165°F (74°C) is reached and a deep, dark bark has formed.

Then 210 min of waiting

Spritz the surface of the meat light with apple cider vinegar every 45–60 minutes to build bark and keep it moist.

Transfer the tri-tip onto a double layer of heavy-duty aluminum foil.

Place the beef tallow on top of the roast.

Wrap the tri-tip tightly in the foil.

Return the wrapped tri-tip to the smoker and continue cooking until probe-tender, reaching an internal temperature of roughly 203°F–205°F (95°C–96°C).

Then 120 min of waiting

Remove from the heat and unwrap or tent slightly, allowing the meat to rest down to an internal temperature of 140°F–150°F (60°C–65°C) before slicing.

Then 30 min of waiting

Locate the point where the grain changes directions on the tri-tip, cut the roast into two pieces along that line, and slice each section against the grain.