TriTip As A Brisket Dec 2024 | Camp Chef Woodwind Pro 36

The one thing with cooking brisket is not the time, not the price, not anything like that...it’s the amount that it makes when it’s just a few people! Now if you’re cooking for a large group, nothing’s better than a couple of briskets. However, when you want brisket and it’s just a few people, then follow this video and recipe for cooking Tri-Tip as a brisket. Basically, get a Tri-Tip or two (bought mine from HEB), used W Sauce as a binder and then seasoned one with Hutchins BBQ Brisket Seasoning and Heim Brisket Dry Rub (both bought at Buc-ees), and seasoned the other one with Heim Burnt Ends Dry Rub and Sucklebusters Espresso BBQ Rub. You can use whatever seasoning you prefer, but I did find these worked very well! Fired up the Camp Chef Woodwind Pro 36 to 225 and used some Mesquite and Post-Oak wood in the smoke box for about the first 3-4 hours of the cook. When the Tri-Tips hit 165ish, I wrapped them in pink butcher paper and placed them back on the smoker until an IT of 200-203. I then removed them and placed them in a cooler and placed towels over them until we got to our Christmas dinner. Pulled them out, sliced and feasted! One thing I didn’t show in the video is that I also used a Kosmos Q Mop Sauce on these starting about an hour into the cook. I mopped them both about 4-5 times every 45ish minutes while waiting to get to an internal temp of 165. The Kosmos Mop is concentrated, so I mixed it with beef broth to make a thinner mop sauce. It added some really good flavor to the Tri-Tips! Bottom line? These were EXCELLENT!! Took about 6-7 hours to cook, and were tender, juicy and oh so flavorful. Everyone enjoyed them, including my picky grandkids! I would highly recommend doing them like this if you don’t want a whole brisket. #grillinwithRVH #CampChef #CampChefWoodwindPro #smokeboxgamechanger #TriTip #Brisketsubstitute #Hutchins #Heim #WSauce #Sucklebusters