Trisket Burnt Ends with Tony Ramirez

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Издатель May 15, 2026

Trisket Burnt Ends

https://bearmountainbbq.com/blogs/recipes/trisket-burnt-ends

Tri tip gets the brisket treatment in these rich, tender Trisket Burnt Ends from Bear Mountain ambassador Tony Ramirez. Australian Wagyu tri tip is cubed, seasoned, smoked with Hickory Chunks, then finished in butter and BBQ sauce until probe tender.

The flavor profile is smoky, rich, savory, and slightly sweet with a bold Cajun Honey kick. Bear Mountain Hickory Chunks bring a robust wood fired smoke that stands up beautifully to the Wagyu and BBQ sauce.

Recipe by Bear Mountain ambassador Tony Ramirez.

Prep: 15 minutes

Cook Time: 4–5 hours

Serves: 4–6

Ingredients

Bear Mountain BBQ Hickory Chunks

Australian Wagyu tri tip

Olive oil, as binder

Cajun Honey Rub, or preferred seasoning

4 pats butter

½ cup BBQ sauce

Steps

1. Cut the tri tip into evenly sized cubes and lightly coat with olive oil.
2. Season generously with Cajun Honey Rub.
3. Set up your grill for indirect cooking at 250°F using charcoal and Bear Mountain Hickory Chunks.
4. Cook the cubed tri tip for about 3 hours, or until it reaches around 180°F and a bark has formed.
5. Transfer to a foil pan, add butter, BBQ sauce, and extra seasoning, then cover tightly with foil.
6. Increase grill temperature to 275–300°F and cook until probe tender and around 205°F internal.
7. Rest briefly, serve warm, and enjoy.

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