Smoked tri tip. There are three steps to mastering the perfect smoked tri tip. First is seasoning, second is the smoking step and third is the searing step. Whenever I am cooking a cut for the first time, I like to keep it simple with salt, black pepper, and garlic powder sprinkled liberally on all sides.
Smoked tri tip is one of the easiest and tastiest things you can make on a smoker.
Tri tip is one of those cuts of meat that has always eluded me.
It seems like every time I've tried making it, I've messed it up.
You can have Smoked tri tip using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Smoked tri tip
- Prepare 4 lbs of tri tip.
- It's of Olive oil.
- Prepare 3 tablespoons of garlic powder.
- It's 3 tablespoons of onion powder.
- You need 2 tablespoons of salt.
- It's 2 tablespoons of chili powder.
- It's 2 tablespoons of cayenne pepper.
Turns out, I was just trying too hard. I've spent a lot of time getting this smoked tri tip recipe just right, and I am excited to share it with you. The cut is often labelled as a Santa Maria steak, in addition to being called tri tip and triangle roast. For smoking, it's best to choose one that still has a decent layer of fat still remaining.
Smoked tri tip step by step
- Baste tri tip with olive oil. Mix all dry ingredients then rub into meat and let set for 1 hour..
- Get smoker to temperature of 225 and cook for 2 hours..
- Once off grill, wrap with foil and let rest for 10 minutes..
Trim the steak of any silverskin/membrane on the surface using a filet knife. Tri-Tip temperature chart: Since tri-tip doesn't have a lot of connective tissue that has to break down (unlike a pot roast, for example), you can cook it the same way you cook a steak. So this is a great option that is tender and delicious and done in a fraction of the time. As long as you keep a water pan full in the smoker, the meat will stay juicy. The tri tip roast cut of beef is the triangular shaped muscle that sits just below the sirloin.
