Smoked Tri-Tip

INGREDIENTS

  • 1 whole tri tip steak (about 2.5 lb)
  • Salt & pepper or your preferred seasoning rub

INSTRUCTIONS

  1. Heat a smoker to run at 250f. My preferred wood is Cherry and Hickory.
  2. Trim the steak of any silverskin/membrane on the surface using a filet knife. This step isn't essential, but here's why you want to do it: unlike fat, which renders during cooking, silverskin doesn't break down, and can result in a chewier bite. 
  3. Season well with salt and pepper, I used a steak seasoning and marinaded one of the four and they all tasted wonderful, then place into the smoker. If you have one, insert a probe to monitor temperature. If you don't have a probe device, use a meat thermometer to start checking the internal temperature at about 1.5 hours in. 
  4. Once the internal temp at the thickest part reaches 130-140f, remove the meat from the smoker and wrap tightly in foil or butchers paper. Allow to rest 20 minutes. 
  5. After resting, slice against the grain into 1/4" strips and serve immediately with Italian Salsa Verde, Chimmichurro Sauce, or with nothing because it is awesome.

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