The Beef You Need: Dub Shack BBQ Presents Brisket-Style Tri-Tip

I accidentally did this a year ago when my wife was still working from home and she sent me out to run errands for her, so this time is a bit more intentional.

Wanna see how I did it? Keep reading.

INGREDIENTS

One beef tri-tip, approximately 2-3 lbs

Worcestershire sauce

Brisket rub

Fire and Smoke Society's Thundering Longhorn rub

STEP ONE. First things first: Remove the meat from its packaging and pat it dry. Once done, give it a few tablespoons on Worcestershire sauce and spread it all around before applying first the Buc-ees brisket rub and then Fire and Smoke Society's Thundering Longhorn. Allow it to come up to room temperature and as that happens, go outside to light the smoker.

STEP TWO. The smoker is ready for the tri-tip at 250 degrees. Unlike Still Tippin' For Tri-Tip from a couple of years ago where we seared the steak on all sides before cooking indirectly on the grill to an awesome 130 degrees, this tri-tip is going all-in on the brisket-style cook. Don't think much of the time only cook to a temperature of approximately 160 degrees before wrapping it up in butcher paper and returning to the smoke.

STEP THREE. In the miracle of time, the tri-tip is finished at a temperature of 205 degrees. Give it a two-hour rest before slicing and serve alongside some of these other goodies from the past weekend's cook; if this happens to be leftovers, the slices can become taco meat, the base for hash, sandwiches, or anything else that comes to mind. Just don't disrespect your efforts and drown your beef in A-1 or Heinz 57.

Is it as good as regular brisket? Close, but nothing truly replaces that taste.

For a great midweek meal or if it is just too darn hot to babysit a fire or inflation priced you out of brisket - thanks, Moneybagg Joe - brisket-style tri-tip is the ticket. With a little planning ahead, your family will love outdoor cooking a little more. Thanks for reading this post and if you like what you see, try it out and tag me on either blue social media platform or in this blog's comments section. As always, be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!