Smoked Beef Tri Tip (Trisket)


  • 1 Beef Tri Tip (approx 5 lb)
  • Coarse Kosher Salt for dry rub
    (or Pink Himalayan Salt)
  • Killer Hogs BBQ Beef TX Brisket Rub


  • Rub Tri Tip with coarse kosher salt; wrap in butcher paper or plastic wrap and refrigerate overnight.
  • Preheat wood pellet smoker to 250 F.
  • Remove tri tip from paper and rub generously with Killer Hogs BBQ Beef  TX Brisket Rub.
  • Place directly onto smoker grate and probe.
  • Smoke until it reaches an internal temperature of 160 F.
  • Remove from the smoker and wrap in butcher paper. Return to the smoker, probe and smoke until it reaches 200 F internal temperature.
  • Remove and allow to rest for at least 15-30 mins.