Just when you thought you knew everything about beef, it throws you a curveball. A deliciously flavoursome cut called tensor fasciae latae. Or to us regular folks, the tri-tip.
The tri-tip gets its name from its triangular shape. It is known to be chewier than tenderloin or strip, however, it is bursting with flavour and doesn't take as long to cook as a brisket. Only around 2 hours! This makes it perfect for those delicious after work BBQ sessions.
Like all beef, it is best-served medium rare and in between 2 slices of fresh bread. For those of you who have never cooked tri-tip before I will let you ion on a little secret, my smoked tri tip recipe.
Smoked Tri Tip
Deliciously simple smoked tri tip recipe. You can use this as a base and add any ingredients to the rub that you like. I often add in cayenne pepper or a little bit of chilli for a kick.
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried rosemary
- 1 beef tri-tip around 2-1/2 pounds
Preheat your smoker to 225°F as per your smokers manufacturers instructions.
Trim your tri-tip of any silverskin or membrane. This is not a must, however, you will be left with a more tender result. Silverskin and membrane do not render down during the cook so it leaves a nasty texture in your mouth.
Combine your rub ingredients in a bowl. Mix thoroughly with your hands. Place the tri-tip inside a baking dish and cover with the rub. Be sure to give it a good rub to thoroughly coat. If you have a digital thermometer place it inside the tri-tip so the end of the probe in at the centre.
Place the tray in your smoker or grill and cover. You are wanting to smoke until the thermometer reads 130°F for medium rare at the centre. This should take around 60 - 70 minutes.
Once the tri-tip has reached temperature move onto a wire rack (with a foil pan below for drippings), cover with foil and rest for 20 minutes.
Once well rested, cut 1/4 inch slices against the grain and serve. My personal favourite is to make sandwiches with freshly baked bread and lots of crisp salad. Delicious!
There it is, my famous smoked tri tip! Its as simple as that. If your cooking it for a crowd, I would recommend using a faux cambro. This way your guaranteed it will be cooked perfectly, if your guest aren't ready to go!
I also love making this on the weekend so that through the week, me and the kids can have smoked tr tip sandwiches. The meat is even more flavorsome the next day (or the next next if you can wait that long).
Are you a fan of the tri tip? Let me know your favorite way to cook it, even if its not via the smoker!