Saucy Rossy BBQ
Beef

Smoked Tri-Tip (Snake Method)

A beef tri-tip smoked low and slow on a charcoal grill using the snake method for steady heat, a great smoke ring, and melt-in-your-mouth texture.

Time5–6 hrs CategoryBeef Watch6:28
Smoked Tri-Tip (Snake Method) — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Set up the snake method on a charcoal grill with Kingsford briquettes and mesquite chunks for steady heat around 275°F.
  2. 2Season the tri-tip with Axe to Grind Beef Rib Rub.
  3. 3Smoke for 5–6 hours until it reaches 170°F internal.
  4. 4Wrap in foil with beef tallow and finish in the oven at 275°F for maximum tenderness and moisture.
  5. 5Rest, then slice against the grain.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Beef tallow
Beef tallow is rendered beef fat used to wrap and baste — it keeps big cuts moist and adds beefy richness. It's pure fat and calorie-dense, so a light coat does the job.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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