Yes, tritip can be smoked in the manner of brisket. It is leaner than brisket (most beeef cuts are!) , so you have to be careful about not getting it dried out. Last time I smoked one, I'm fairly sure it was at a higher temp, like 250 -- 275. I need to start keeping better notes about what I Q.
Usually, though, I'll season with salt, pepper and garlic or marinate in some italian dressing for an hour or so. I'll bring it to 125 - 130 using high, indirect heat in the Weber Kettle. Mesquite works well with this cut, especially the simple s&p version. Rest it, slice thin across the grain, enjoy. Great as is, hot or cold sandwiches, cold beef salads, etc.
As I've mentioned before tritip used to be one of those unknown cuts that nobody wanted so it was cheap, even though there is less tritip than tenderloin on a cow. A lot of it was probably ground up for hamburger. It does make a great burger, but these days it is a bit pricey for that!
mjb.
