Smoked & Grilled Tri Tip

Is it a roast or a steak? Tri-Tip can be considered both by size and even by the way you cook it but in my opinion, it’s a steak for 2 or 3, maybe even 4! Packed with flavor, this cut gained notoriety in California for its amazing taste versatility for use in many dishes.

Ingredients

  • 1 Tri-Tip
  • Motley Que Beef Fix

Tools Needed

  • SHARP Knife. (I recommend a boning knife)
  • Meat Probe
  • Smoker with Oak or Hickory Wood

Directions

  1. Trim the surface fat & membrane from the exterior of the Tri-Tip
  2. Evenly season all sides of the Tri Tip
  3. Allow seasonings to “marinate for 30 minutes while you get the cooker to a temp of 225F
  4. Once temp is reached, place Tri-Tip on the cooker.
  5. Smoke until IT reaches your desired steak temp.
  6. Pull the tri-tip and lightly cover with tin foil until you are able to get the cooker cranked to a grilling temperature (My sweet spot is 500F!)
  7. Return Tri-Tip to the cooker and sear each side for 1 to 2 minutes to really get that char texture & flavour.
  8. Pull & rest for 5 minutes, allowing the juices to distribute throughout the Tri-Tip.
  9. Paying close attention to which way the grain goes, slice in pencil width slices across the grain to achieve maximum tenderness.

#joetip
When we have Tri Tip, there usually isn’t any leftovers but when the stars align and there are….ooohhh baby…Tri Tip Taco’s. Feel free to email your thank you’s!

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