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Smoker | |
| 2-3 lb tri-tip Pepper, granulated garlic, course salt BBQ rub optional Optional injection marinade or BBQ marinade | |
| Start by trimming away any excess fat or silver skin on the tri-tip. Unless you are long smoking (see below), remove the fat cap (or as much as you can) 4 hours before cooking, lightly coat with the pepper/garlic/salt After 2 hours place in the marinade if using. Rinse and pat dry with paper towels. Apply a layer of olive oil over the meat and then liberally coat your choice of BBQ rub or again with the salt/garlic/pepper . Start your BBQ smoker and leave to warm up to a cooking temperature of 225°F. Use your choice of wood pellet, but I recommend apple, hickory or oak. There are three approaches * pure smoke short: Transfer the tri-tip in the smoker and allow to cook until the meat’s internal temperature has reached (130-140°F (or desired level of doneness). This usually takes about 2 hours. * pure smoke long (leave the fat cap): Transfer the tri-tip in the smoker and allow to cook until the meat’s internal temperature has reached 140°F . This usually takes about 2 hours. Remove, wrap in foil and continue cooking till temp hits 190. * reverse sear (this is REALLY good): transfer the tri-tip in the smoker and allow to cook until the meat’s internal temperature has reached 115-120°F for rare (or desired level of doneness). This usually takes about 1.5-2 hours. Finish by searing the outside on the grill 2-3 minutes per side (if you have a pellet crank it for the sear). when done let rest 15-30 minutes. Slice across the grain, paying attention to grain direction. | |
Excellent | |
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