Smoked this tri-tip low & slow like a brisket and the results were unreal.
Seasoned with Café Ember + Buffalo dry rubs by Royal Nova Company, then cooked on the R&R offset smoker using sugar maple wood at 250°F for 7–8 hours.
The goal was bark — and Café Ember absolutely delivered.
Deep crust, perfect texture, juicy inside, and loaded with beefy smoke flavor. This tri-tip ate closer to brisket than steak.
Offset smoker stayed locked in the entire cook and made this one easy.
If you’ve never tried tri-tip low & slow… this is your sign.
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