Smoked Tri-Tip

Sultry. Complex. On the surface, cut from standard cloth, but when tasting it turns out exotic and rich.

That is smoked tri-tip.

Garlic, onion, black pepper, parsley, and salt combine with smoke and char to become out of this world.

Time: 1.5 hours, Serves 6-8 (or makes great sandwiches the next day)

Mise en Place
1 tbs kosher salt 2-3 lb tri tip, trimmed
2 tsp granulated garlic
1 tsp black pepper
1 tsp onion powder
2 tsp dried parsley

1 smoker, 225-250
1 grill, rippin hot

Step Action
1 trim meat and pat dry
2 combine spices and rub generously on meat
3 let meat sit while you fiddle with your smoker to bring it up to temp
4 smoke meat
5 when meat is about 110, fire up the grill on hot
6 when meat hits 125, evac, and grill flipping every minute till its got some nice grill marks (8-10 times)
7 evac from grill and rest 10 minutes
8 slice against the grain and serve

Categories: Mains

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