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"Trisket" Tri-Tip

Trisket! But not that dry square cracker. I'm talking about a wagyu tri-tip cooked low and slow just like you would a brisket!





  1. Trim tri-tip and set up grill for a low slow on indirect heat. Target 275 for temperature.
  2. Place meat on smoker and cook until nice bark is set for me this took 3 hours.
  3. Remove tri-tip and wrap in butcher paper with a pat or 2 of butter.
  4. Cook for another hour or until internal reaches 190.
  5. Pull and let rest at least 1 hour.
  6. Slice and serve.
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