A Long Weekend BBQ Hack
Looking for the perfect way to impress your guests this Canada Day long weekend? Try this smoked tri-tip brisket recipe – a flavour-packed BBQ technique that delivers all the juicy, smoky satisfaction of traditional brisket, but in a fraction of the time.
We’re always exploring ways to bring out the best in every cut. When Carmen from @Foodkarmablog mentioned she was experimenting with smoking tri-tip brisket-style, we knew it had potential. After a couple of rounds of testing (and a clever trick involving duck fat), she nailed a method that gives brisket-level flavour and texture in just 6–7 hours.
Whether you’re firing up the smoker for a backyard gathering or just looking to level up your BBQ game, this smoked tri-tip brisket is a must-try for the long weekend.
The Tri-Tip Brisket Hack
This isn’t your average BBQ recipe – it’s a smart, approachable method that delivers real brisket flavour in about 6-7 hours using a beautiful tri-tip roast. With a few tweaks and a bit of butcher know-how, Carmen was able to get that signature smoky bark, melt-in-your-mouth tenderness, and bold flavour using premium ingredients all found at Urban Butcher.
Ingredients (All Available at Urban Butcher)
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1 Tri-Tip (ask us for a cut with some fat on it)
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Brisket Black Seasoning by Smokes Canada
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Salt & Pepper (we recommend Smokes Canada’s blend)
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Duck Fat by Canards du Lac Brome
Method
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Season & Prep
Rub your tri-tip all over with Brisket Black and salt and pepper. Let it rest while your grill preheats. -
Low & Slow Smoke
Preheat your pellet grill to 225°F. Place the tri-tip directly on the grates and smoke until the internal temperature reaches 160°F (about 2–3 hours). -
Wrap & Add Fat
Remove from the grill and slather the top with 2 tbsp duck fat. Wrap the tri-tip in butcher paper and return it to the grill at 235°F until it reaches an internal temperature of 200°F—this took another 4 hours for Carmen. -
Rest & Slice
Let the wrapped tri-tip rest for 30 minutes, then slice against the grain and serve.
Carmen’s Tips for Success
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Ask for marbling: A little fat cap helps keep the tri-tip juicy through the long cook. Our butchers are always happy to help you pick the right cut.
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Know your grill: If yours runs hot in spots, position the thinner end of the tri-tip away from direct heat.
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Slice against the grain: Tri-tip has a distinct grain pattern – don’t be afraid to ask our team to show you how to spot it before you leave the shop.
Why We Love This Method
Tri-tip is often overlooked here in Canada, but it’s an incredible cut when treated right. This brisket-style smoke brings out deep flavour, tender texture, and a beautiful bark – all without the all-day commitment. With a few premium ingredients and guidance from Carmen’s real-world testing, we think this method deserves a permanent place in your BBQ playbook.
Bonus: Smoked Duck Breast
One of Carmen’s go-to smoker moves is to add duck breasts while her main protein is finishing. They’re quick, flavourful, and a great way to make the most of your grill time.
Ingredients
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2 Duck Breasts
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Chinese Five Spice
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Salt
Method
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Pat the skin dry (or leave uncovered in the fridge overnight). Score in a cross-hatch pattern, being careful not to pierce the meat.
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Season generously with salt and Chinese Five Spice.
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Smoke skin-side up at 225–250°F until internal temp reaches 120°F.
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Increase heat to 350°F, flip skin-side down, and cook until internal temp reaches 145°F.
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Rest 10–15 minutes, then slice and serve.
Pro tip: For thicker skin, render further in a hot cast iron pan just before serving.
Featured Canadian Ingredients
You can pick up everything you need for this recipe at Urban Butcher:
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Tri-Tip – Hand-selected for marbling and tenderness
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Brisket Black Seasoning by @smokes_seasoning_canada
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Duck Fat by @canardsdulacbrome
Watch It In Action
Carmen has shared her full process – including behind-the-scenes tips and mouthwatering shots – over on her Instagram. Go check it out, give her a follow, and stay tuned for even more collab recipes coming soon.
Planning a long weekend cook? Come visit us in-store to talk through your BBQ plans – we’re always happy to recommend cuts, provide cooking tips, and make sure you walk away with the perfect piece of meat.