My local butcher told me about this.
Smoked Tri-Tip
Rated 5.0 stars by 1 users
Category
Beef
Cuisine
Grilling
Servings
4
Prep Time
15 minutes
Cook Time
60 minutes
The reverse sear method is an excellent way to prepare a smoked tri-tip, ensuring a tender, juicy interior with a flavorful, caramelized crust. This technique involves slowly smoking the meat at a low temperature before finishing it with a high-heat sear.
Ingredients
- 1 (2-3 pound) tri-tip roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Directions
- Salt brine the tri-tip and let sit in the refrigerator for 1 hour minimally or even overnight.
- In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika to create a dry rub. Or, use your favorite rub.
- Brush the tri-tip with olive oil, then generously apply the dry rub, ensuring all sides are covered.
- Preheat your smoker or grill to 275°F (135°C). For wood selection, oak, mesquite, hickory, or pecan are excellent choices for beef.
- Place the tri-tip on the smoker grates on the indirect side of the grill, close the lid, and smoke until the internal temperature reaches 118°F (47°C). This typically takes about 45 minutes to 1 hour, depending on the size of the roast. Pull roast off grill. Bring your grill up to 500°F and sear for 30 seconds per side.
- Rest for 10 minutes and serve with chimichurri sauce.
