Special Thanks to Pitmaster Andrew Plaza from Double Aces BBQ for sharing his three unique Tri-Tip recipes to help celebrate Alberta BISON in our July, Barbecue’N Across Canada recipe series.
This July, we’re bringing the bold, rich flavours of Alberta straight to your table with a series of mouth-watering recipes that celebrate our province’s iconic Noble farm-raised bison. Raised on Alberta’s open prairies, Nobel Bison offers a lean, hearty alternative to beef, and we’re showcasing it in three unforgettable ways, each recipe deeply rooted in local pride and smoky, summery goodness.
Next, we slow things down with a Bison Tri-Tip Brisket Style—low and slow on your Yoder Smoker, rubbed with several awesome Canadian spices, and rubs. Tender, juicy, and bursting with deep smoky notes, this dish is ideal for backyard BBQs or long weekend feasts.
INGREDIENTS: BRISKET-STYLE ALBERTA BISON TRI-TIP
- 1 Bison Tri-Tip
- Prairie Smoke and Spice Bovine Brine
- 2 Tbsp Prairie Smoke and Spice Ancho Coffee Seasoning
- 2 Tbsp Smoke’s Brisket Black Seasoning
- 4 Tbsp Premium Rendered Wagyu Beef Tallow
DIRECTIONS:
- Preheat smoker to 235°F.
- Mix your bovine brine and get ready for injection.
- Prepare your tri-tip if needed by removing the fat cap and silver skin.
- Grab a disposable pan and inject your tri-tip, and let it sit for 4-6 hours in the fridge. Pour the excess brine over.
- Next, remove from the pan and pat dry.
- Apply your seasonings.
- Add your probe and set for an internal temperature of 135°F.
- Place on top rack of your smoker and smoke for 2-4 hours, depending on size (to have the bark set and formed to your liking).
- Hit 350°F
- Place one heavy-duty foil sheet on flat surface and put a few dollops of the beef tallow on the foil and place tri tip over top, then a few more dollops of tallow on top of the tri tip.
- Tightly wrap it, then wrap again in butcher paper and place it back on the smoker.
- Set probe temperature to a new internal of 205°F and cook for another 1-2hours
- Once the internal temperature hits, remove and place in The Meat Swaddle to hold until ready to cut (wait about 45 minutes to an hour)
Slice and enjoy!
