Smoked Tri Tip Recipe
This a deliciously simple smoked tri tip recipe. You can use this as a base and add any ingredients to the bbq rub that you like. I often add in cayenne pepper or a tablespoon chili powder for a kick.
Servings: 6 servings
Calories: 506kcal
Cost: 12
Equipment
- Smoker (of your choice)
- Wire cooling rack
- Baking dish
- Digital Thermometer
- Wood chips or wood chunks
Ingredients
- 1 teaspoon dried oregano
- 2 teaspoons Kosher salt or sea salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried rosemary
- 1 beef tri-tip around 2-1/2 pounds
- 3 tbsp olive oil
Instructions
- Preheat your smoker to the desired temperature of 225°F as per your smokers instructions. Ensure the tri tip is not in the refrigerator and has come to room temperature.
- 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 dry rub ingredients in a bowl. Mix thoroughly with your hands. Place tri tip inside a baking dish and coat well with olive oil. Then cover with the rub. Be sure to give it a good rub to thoroughly coat all sides for the best flavor.
- Place tri tip tray in your smoker and close the door. You are wanting to smoke until the thermometer reads an internal temperature of 135° F for medium rare at the centre. This should take around 2 to 3 hours.
- Preheat your grill or cast-iron skillet to sear the tri-tip. When your tri tip is close to your desired internal temperature, preheat your grill or cast iron skillet over high heat. Remove your tri tip from the smoker.
- Sear the tri tip for 2-3 minutes per side. If you're using a cast-iron skillet, I would suggest using a few tablespoons of butter.
- Place the tri tip cooling rack (with a foil pan below for drippings), cover with foil and rest for 20 minutes until the meat has rested
- Once you have let the meat rest, 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!