Smoked Tri Tip Barbecue Style
Recipe Overview
Overview
The process of making this Smoked Tri Tip is as satisfying as the end result. Starting with a quality cut of beef, the tri tip is trimmed carefully to remove excess fat and silver skin, ensuring a tender bite. The seasoning is simple yet effective, combining all-purpose seasoning with a hot rub that complements the beef’s natural flavors. As the tri tip smokes at a steady 275°F, the aroma fills the air, promising a delicious meal ahead.
Once the internal temperature reaches 115°F, the tri tip is moved to a hotter area to finish cooking and develop a beautiful glaze. The combination of barbecue sauce and vinegar adds a tangy sweetness that enhances the smoky flavor. After resting, the tri tip is sliced against the grain, revealing juicy, tender pieces that are perfect for serving.
This dish is not just about the cooking; it’s about the experience of gathering around the grill, sharing stories, and enjoying a meal that brings everyone together. Whether served on its own or as part of a barbecue spread, this Smoked Tri Tip is sure to impress and satisfy any meat lover’s cravings.
Recipe Details
Steps & Tips
Take a 3 lb tri tip out of the freezer and let it thaw in the refrigerator.
Trim the tri tip by removing excess fat and silver skin.
Tip: Removing the silver skin helps you see the grain, which is important for slicing.
Tip: Knowing the grain direction helps you slice the tri tip for the most tender pieces.
Season the fat side with AP seasoning and hot rub, patting it in.
Start the smoker with Royal Oak briquettes and tumbleweeds, aiming for 275°F.
Tip: Letting the seasoning sit pulls moisture out and helps the rub stick.
Insert a probe into the thickest part of the tri tip to monitor internal temperature.
Tip: Monitoring the internal temperature is crucial to avoid overcooking.
Put the tri tip on the smoker in the far end chamber.
Monitor the internal temperature until it reaches 115°F.
Move the tri tip to a raised rack for finishing.
Tip: If using another grill, move the tri tip to the hotter part for finishing.
Glaze the tri tip with a mixture of barbecue sauce and vinegar sauce.
Tip: Dab the glaze on instead of brushing to let it run down the tri tip.
Return the glazed tri tip to the smoker to finish cooking.
Remove the tri tip from the smoker when it reaches 127°F.
Tip: Letting the tri tip rest after cooking is important for juiciness.
Cover the tri tip loosely with foil and let it rest.
Slice the tri tip against the grain into desired thickness.
Tip: Slicing against the grain ensures tender cuts.
Tip: Cooking the tri tip to medium rare enhances texture and flavor.
Taste the tri tip to evaluate flavor and texture.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tri tip is a cut of beef from the bottom sirloin, known for its rich flavor and tenderness.
- •Smoking tri tip at a low temperature helps to render the fat and enhance the meat's flavor.
- •Letting the meat rest after cooking allows the juices to redistribute, resulting in a juicier slice.
- •Using a probe thermometer ensures the tri tip is cooked to the desired internal temperature without overcooking.
