In this video, we will be cooking a tri-tip like a brisket! We will be cooking on the Pit Boss Platinum Series Lockhart pellet grill, and we will be give this brisket style tri-tip a try. This is also a collaboration video with my friend Ricky at RickysFoods, who is cooking a tri-tip like a brisket on his Pit Boss Platinum Series KC Combo, he may even have a little bonus cook using that cooker, so definitely check him out! I will link his channel and Instagram below, go check out his amazing content, you won't be disappointed!

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Ricky's Social Media:
YouTube:    / @rickysfoods  

Instagram:
  / rickysfoods  
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The Prep
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-Trim all the hard fat and silver skin off the top of the tri-trip. It is okay to leave the fat cap on to help protect the meat during the cooking process.
-Use a binder (we used worcestershire sauce) and rub an light even coat all over the tri-tip. This isn't for flavor, it's just to help the rub adhere to the meat.
-Season your tri-tip with the rub of your choice. We used SuckleBuster SPG and Hoochie Mama, it's a savor combination with just the right amount of spice. I'll link them, and my discount code down below so you can save 10% on your order!
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The Cook
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-The cook is pretty simple. Fire your cooker up and keep it steady at 250º for the entirety of the cook.
-Let your tri-tip smoke until you have a nice bark or crust, and the internal temperature is around 155-160º.
-At this point you can wrap your tri-tip in aluminum foil with the liquid of your choice, we used beef base.
-Get the tri-tip back onto the smoker, and continue cooking until probe tender (ours was done at 203-205º
-Once it's tender, open up the tin foil, and let the tri-tip steam off, this will allow the bark to reset itself.
-After 15 minutes, wrap it back up in tin foil, and let it rest for 1 hour.
-Slice against the grain, and enjoy!
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Order your SuckleBusters, and use code: ASHKICKIN to save 10%: https://www.sucklebusters.com/

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