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Smoker | |
| Olive Oil Garlic (3-6 cloves) sliced/minced Per tri tip 1/2 tablespoon chili powder 1/2 tablespoon ground cumin 1/2 tablespoon fresh ground black pepper 1 teaspoons onion powder 1 teaspoons dried oregano 1/2 teaspoon garlic powder Brazilian/Kosher salt | |
| Combine oil and garlic, heat to flavor and let cool. Coat the beef well and let sit overnight. Season each of the tri tips with salt. Use about 2 teaspoons of salt per each roast, one teaspoon per side. Let the roasts sit salted for a few minutes, then season with the tri tip rub. Go ahead and pack all of it on. Traditionally, tri tips are cooked over a fire of red oak, but you can use whatever you like. Hickory/Mesquite will work fine. Smoke your tri tips at 225-250�F for about 2 hours, or until the meat reaches rare (130). I generally go to 120 and finish with the sear. Fire up the grill when you are close and add a quick sear to the outside. Slice thin across the grain. Quickly sear on the grill. This will raise the temperature a little more. (3-5 minutes a side). Watch the thermometer, do not overcook. Note it will rise a bit more when setting so stop 3-5 below your desired doneness. Wrap in foil and let set at least 30 minutes). Slice thin across the grain. | |
Excellent | |
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