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Smoker | |
| 3 lb tri-tip BBQ rub of your choice kosher/coarse salt | |
| Start by trimming away any excess fat or silver skin on the tri-tip Apply a layer of olive oil over the meat and then your choice of BBQ rub. Transfer to your refrigerator. 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 hickory or oak. 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 the trisket from the smoker and move to chopping block or counter surface. Wrap tightly in foil and transfer back to smoker. Increase temperature of smoker to about 300-350°F. Cook until trisket reaches internal temperature of 190°F. Remove trisket from smoker but leave in foil. Transfer to counter surface and leave to rest in foil for 10-20 minutes. Remove meat from foil and cut. Slice against the grain, paying attention to grain direction. | |
Unrated | |
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