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
- Trim the surface fat & membrane from the exterior of the Tri-Tip
- Evenly season all sides of the Tri Tip
- Allow seasonings to “marinate for 30 minutes while you get the cooker to a temp of 225F
- Once temp is reached, place Tri-Tip on the cooker.
- Smoke until IT reaches your desired steak temp.
- 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!)
- Return Tri-Tip to the cooker and sear each side for 1 to 2 minutes to really get that char texture & flavour.
- Pull & rest for 5 minutes, allowing the juices to distribute throughout the Tri-Tip.
- 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!
