The Smoked Tri-Tip has a mild but distinct, beefy flavor that’s not too strong.
It’s a great combination of smoke and beef that’s sure to please your guests (and yourself).
As for the rub, it pairs perfectly with the tri-tip. It’s a great balance of sweet, spicy, and savory flavors that will leave you wanting more.
The Tri-Tip is a classic cut of beef that’s smoked, cooked, and left to rest.
You can use either an offset or vertical smoker to cook this cut of beef.
This recipe uses the offset method.
Ingredients For the Tri-Tip:
- 2 lbs. of tri-tip (thinly sliced)
- 2 tablespoons of kosher salt
- 1 tablespoon of coarsely ground black pepper
- 1 tablespoon of garlic powder
- One tablespoon of onion powder
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of brown sugar
- Two tablespoons of balsamic vinegar
- For the Rub: 1/2 cup brown sugar
- 1/2 cup paprika
- 1/4 cup ketchup
- 3 teaspoons chili powder
- Three teaspoons of garlic powder
- 3 teaspoons onion powder
Directions:
Preheat your offset smoker using indirect heat to around 225°F. Mix all ingredients for the rub together in a small bowl.
Place the tri-tip in a large Ziploc freezer bag, and pour the rub over it. Seal the bag, and massage the rub into the meat to evenly coat all sides.
Place your seasoned tri-tip on a baking sheet, and place it in your smoker until it reaches an internal temperature of around 160°F. Remove from heat, and allow to rest for 15 minutes before slicing into thin strips.
Smoked Tri-Tip with Portobello Mushroom Salad
Ingredients:
1/2 pound of tri-tip (thinly sliced)
1 tablespoon of olive oil
3 medium portobello mushrooms, sliced (about 1/2 cup)
1 tablespoon of brown sugar (for a sweeter, more flavorful smoke) or honey (for a less sweet smoke) or agave nectar (for an even less sweet smoke)
Directions
In a small bowl, mix together the ingredients for the rub. Brush both sides of the meat with olive oil, and sprinkle with the rub. Place in the smoker until it reaches an internal temperature of around 160°F. Remove from heat, and allow to rest for 15 minutes before slicing into thin strips. Serve warm over a salad.
Best Way To Season The Tri-Tip
You can season the tri-tip in a couple of ways, but the most common way is to use a dry rub.
First, you need to know that there are two main types of meat smokers. One is known as an offset smoker which uses wood and is set above the cooking grate. The other one is known as a vertical smoker which uses charcoal and is set on top of the cooking grate.
If you’re using an offset smoker, make sure to place your tri-tip between two pieces of aluminum foil so that it doesn’t burn. If you’re using a vertical smoker, make sure to use high heat (around 225°F) so that it can smoke properly without burning up during the cooking process.
How to season your tri-tip using a dry rub:
- Take your tri-tip, and mix together all ingredients for your rub in a small bowl until well blended. Apply this mixture evenly over the entire surface of your tri-tip. If you want a more intense smoke flavor, use a dry rub like this one and apply it in layers. The only thing to be careful about is that you don’t over-saturate your meat with the rub since it will become very hot when it’s in the smoker.
- Place your seasoned tri-tip on a baking sheet, and place it in your offset smoker until it reaches an internal temperature of around 160°F. Remove from heat, and allow to rest for 15 minutes before slicing into thin strips.
Conclusion
If you’re looking for a delicious and healthy way to season your tri-tip, I definitely recommend you give this recipe a try. Not only will it make your tri-tip taste amazing, but it’ll also make it more tender and juicy. This is a great way to get rid of all the fat that’s accumulated inside the meat while it was resting in the refrigerator. Since the meat is seasoned before cooking, there will be less fat seeping into the meat when it’s in the smoker during cooking.
FAQs
Q: What’s the best way to cook tri-tip?
A: You can definitely cook it on the grill or in the oven, but if you’re looking for something that’s a little different, try grilling it over indirect heat. The key is to avoid high heat so that the tri-tip doesn’t burn during cooking.
Q: Can I use this recipe if I want to smoke my tri-tip?
A: No, this recipe is only meant for dry seasoning your meat.