Smoked Tri Tip

Smoked Tri Tip is my favorite flavor of smoked Beef. Often called a Butcher's secret because they knew how to cook and slice it, often leaving the cuts for themselves. Plus did I mention the beefy flavor? I'll show you how to season it, easily slice it across different grains, smoke it and finish with a reverse sear. Master the art of smoking Tri Tip for family dinners, summer bbqs, holidays or parties.

You'll love this recipe because it requires minimal ingredients, and the dry rub made with 4 basic ingredients and the lean cut is the best part. Smoked low and slow, tender and juicy, perfect for feeding a crowd without breaking the bank. This flavorful cut of meat will become your smoked go-to recipe and leave your guests asking for more.

Ingredients

• 2 pounds (1 kg) Beef Tri Tip - I used 2 Tri Tips for this recipe
• 2 tablespoons Oil for rub
• Dry Rub - Salt, Black Pepper, Garlic Powder, Paprika
• Reverse Sear Flavorings - high Smoke Oil, Butter, Garlic, Rosemary

Equipment You'll Need

• Smoker - any smoker that can maintain temperature at 225°F (107°C), Pellet, Off -set or Kamado
• Wood for Smoking - Cherry, Apple, or Oak, Hickory or Pecan for stronger flavor
• Meat Thermometer - probe style is better than stick thermometer
• Cutting Board and Knife
• Aluminum Foil
• Cast Iron Skillet - or Heavy Bottom Frying Pan for Searing
• Tongs - to move meat
• Tablespoon - to baste while searing

How to Smoke Tri Tip

1. Prepare Tri Tip - trim any silver skin pockets, but keep a thin layer of fat. Pat dry with paper towels.
2. Cut at the Valley - find the center point of the direction the meat grain changes. Cut a slight notch at the top (to help remember where to cut in half after smoking)
3. Season - apply light coat of Olive Oil all over the Tri Tip. Prepare seasoning by mixing Salt, Black Pepper, Garlic and Paprika. Rub spices all over the meat, pressing to season. Remove from fridge 30-60 minutes before smoking to bring to room temperature.
4. Heat Smoker - preheat Smoker to around 225°F (107°C). Add wood chunks when lit (or add pellets). Try for a thin blue smoke.
5. Smoke - insert thermometer probes into thickest part of the Tri Tip.
   Place in smoker (fat side up) and close the lid. Cook undisturbed for the first hour. Total smoking time around 1½ - 2½ hours until internal temperature is reached.
6. Remove at Target Temperatures (before Searing) - Rare - pull at 115-120°F (46-49°C) - final ~125°F or 52°C. Medium Rare - pull at 125-130°F (52-54°C) - final ~ 135ºF or 57°C. Medium - pull at 135-140°F (57-60°C) - final ~ 145°F or 63°C. Medium Well - pull at 145-150°F (63-66°C) - final ~ 155ºF or 69°C
7. Sear - remove from Smoker when 5°C or 10°F degrees lower than target temperature. Heat skillet with 2 tablespoons of oil over high heat, almost smoking. Place smoked Tri Tip into skillet and sear for 1-2 minutes per side until it starts to develop color. Flip over. Add Butter, Garlic and Herbs into pan. Tilt pan and baste with Butter (spoon melted Butter over the meat while searing).
8. Rest - loosely cover Tri Tip with foil and rest for 15-20 minutes. Do not skip this step or meat will be dry.
9. Slice - find the notch you cut at the beginning of the process. Slice down the middle to separate the meat grain directions. Take each piece and thinly slice against the grain, about ¼ inch thick. The pieces of meat are not cut in the same direction.
10. Serve - make homemade Chimichurri, Barbecue Sauce or Horseradish Sauce. Serve with roasted vegetables and fresh salad or coleslaw.

Smoked Tri Tip Variations

• Santa Maria Style - taste of California, smoked on Red Oak Wood, and served with Santa Maria Salsa (tomato and celery salsa), Garlic Bread and Pinquito Beans
• Marinated Tri Tip - marinate with Rosemary, Garlic and Balsamic Vinegar from 4-24 hours (in the fridge). Try Asian marinade with Soy, Ginger and Garlic. Pat dry before rubbing and smoking.
• Spicy Southwestern - add 1 teaspoon of Cumin and Cayenne Pepper into the rub
• Pulled Brisket Style - still smoke it at low temperature, but cook until internal temperature is 200°F (94°C). Using forks pull it apart like a Pulled Pork or Brisket. Wrap with Butcher Paper if you hit the stall, like brisket.

Recipe Tips and FAQs

• Slicing Tips - only slice after smoking and resting. Slice the thinner end against its grain. Rotate the thicker end and slice against the different grain direction. Slices should be juicy and almost honeycomb shaped when pulled
• Mustard for Rub - skip the oil, and apply a thin layer of Mustard all over the meat before applying Spice Rub
• Beef Tallow - make it even beefier by reverse searing in Beef Tallow instead of Butter
• Uneven Cooking - the irregular triangular shape of the Tri Tip means there will be uneven cooking temperatures. The thinner tip will cook faster than the thicker side.
• Study the Meat Before Cooking - take the time to understand the directions of the grains as they run differently on each end. Cut a small notch (cut at the valley) before smoking. This ensures you know where to cut after it's smoked, and understanding the grains to know how to slice
• Don't Overcook - recommended Medium Rare, pulling out of smoker when 5°C or 10°F degrees lower than target temperature. The reverse searing will finish to correct internal temperature. Cooked gher than Medium Well, the meat will be dry
• Practice Makes Perfect - exact times and temperatures are a guide and estimate. Many variables from smoker temperature (low or too high), how often you open lid, thickness of meat... Always use a thermometer probe for best results

Can I Smoke Frozen Tri Tip?

Yes! When I find it, I always buy more for the freezer. Thaw completely overnight in the fridge before smoking.

Can I Reverse Sear on a Grill?

While I prefer a cast iron skillet to reverse sear because you have better flavor and crust from the oil and butter herbs, but you can also grill on bbq or smoker. Increase heat of grill to 500°F (260°C). Sear for 1 or 2 minutes per side. In the final minute of searing, baste with melted Butter, Garlic and Herbs.

Internal Temperatures Guide for Smoked Meat

• Rare: internal temp 125℉ (52℃)
• Medium Rare: internal temp 135℉ (57℃)
• Medium: internal temp 145℉ (63℃)
• Medium Well: internal temp 156℉ (69℃)
• Well-done: internal temp 156℉ (69℃)

Storage and Reheating

• Fridge - place leftovers in an airtight container in fridge for 3 to 4 days
• Freezer - sliced Smoked Tri Tip can be frozen for up to 3 months. Best frozen in vacuum sealed bags to limit air exposure
• Reheating - warm leftovers in a warmed oven with broth, or use cold leftovers in salads or sandwiches

Tri Tip Serving Suggestions

• Chimichurri Sauce - homemade is best, fresh and garlicky
• Horseradish Sauce - creamy with bite
• Homemade Hot Mustard - has bite, made with Pickle Juice
• Smoked Corn - fast and easy to smoke
• Air Fryer Garlic Asparagus - takes only minutes while you are plating up
• Crispy Roasted Moroccan Potatoes - adds exciting flavor to your table
• Grilled Zucchini - easy to bbq, or use the heat from the smoker
• Texas Caviar - an easy Southwestern Salad or Dip
• KFC Style Coleslaw - a summer bbq classic

This was my great deal from Costco, not regularly stocked, but when I see it I stock up! A humble cut of meat with surprising flavor, the unsung hero of Beef. Don't let the different grain directions of the meat scare you. Follow along this recipe and you'll master smoking Tri-Tip in no time! Your rewards is a juicy, flavorful and flavorful meal that will impress everyone. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com