Tri-tip is a robustly flavored cut of beef that requires minimal embellishments and cooks quickly. We employ a swift brushing action with melted butter to impart a rich, savory sheen on the bark. When looking to make a lasting impression without overwhelming the senses, this option stands out as an excellent choice.
Why Our Recipe
- Here’s a straightforward rub that expediently puts the meat onto the smoker, allowing the rich, beefy flavors to take center stage.
- Savory perfection awaits: experience tender, succulent tri-tip that’s been meticulously prepared through the art of low and slow smoking, then finished with a bold, hot sear for an unparalleled texture and flavor profile.
- Golden brown and crispy, perfectly cooked to perfection with a rich buttery flavor.
Simplifying the process of cooking has never been more accessible than with this effortless recipe. The beauty of a smoker lies in its simplicity, allowing for remarkably delectable meals without requiring an overwhelming level of complexity. Whether you’re a tri-tip newbie or it’s a staple in your barbecue repertoire, this technique delivers outstanding outcomes consistently. We’ve also provided pellet recommendations and expertly curated slicing tips to ensure a perfectly prepared outcome with every use.
Ingredient Notes
- Locate a high-quality 2-pound beef tri-tip roast boasting a generous, flavorful fat cap. This cut of meat is renowned for its robust, beefy flavour profile and excels with a straightforward preparation process. Before cooking, carefully identify the grain direction, which bisects the meat in two distinct directions; this consideration will ensure a precise and optimal slicing experience later on?
- Enhancing the seasoning’s adhesion and adding subtle moisture to the surface.
- Regular table salt works fine. If you’re using kosher salt, consider increasing the amount to approximately 2 teaspoons.
- While freshly ground coffee beans provide an unbeatable depth of flavour, pre-ground options are still a viable choice for those in a hurry.
- Adding just the right amount of flavor to complement the rich taste of the beef, without overwhelming its natural goodness.
- Used to create a savory glaze while searing, melted fat plays a crucial role in locking in juices. You can also use unsalted butter, should you happen to have it available.
Slicing Against the Grain
When working with tri-tip, cooks may find that the grain pattern presents an initial challenge due to its unique characteristic of running in two distinct directions. Prior to seasoning or smoking the meat, consider taking a moment to examine its grain pattern – the distinctive arrangement of fibers – ensuring you’ll be able to accurately slice it afterwards.
Begin by slicing the meat from the smaller end, continuing until you reach the point where the fibres change trajectory. As the chef’s knife glides through the tender fibers, a symphony of flavors unfolds, each stroke revealing a new dimension to the dish. When cutting against the grain, muscle fibers are significantly shortened, resulting in remarkably tender bites that belie their potential for chewiness.
Pellet Recommendations
Experience the quintessential taste of traditional barbecue with our signature blend of spices and seasonings. While hickory imparts a slightly fuller flavor, oak’s milder profile harmonizes beautifully with the richness of beef.
Succulent, subtly scented, and hinting at a ripe sweetness. Infusing just the right amount of smoke, it complements the beef’s natural flavor without overwhelming it, while also imparting a rich, deep-red hue to the crust.
When blending flavors, we’re particularly fond of pairing oak or hickory with cherry. The robust aroma yields to a subtle hint of sugar, accompanied by an attractive hue.
Use a Meat Thermometer
While tri-tip can quickly transition from perfectly cooked to overcooked, utilizing a reliable meat thermometer is crucial for achieving optimal results. Achieve a perfectly cooked medium-rare by smoking it until the thickest part reaches a temperature of 125°F. Following the initial high-temperature phase, the ideal temperature range is between 135°F and 140°F.
Aim to reach a medium internal temperature of 145°F, and consider removing the meat from heat slightly earlier. Tri-tip truly excels when cooked to a perfect medium-rare to medium temperature.
Makeshift Smoker
Even without a pellet smoker, you can achieve mouthwatering results by cooking your tri-tip on a gas or charcoal grill. Monitor the grill temperature closely, adjusting the addition of wood chips accordingly to maintain a consistent smoke output.
Ensure that one setting is adjusted to a lower intensity while maintaining silence on the opposite control. Add a smoker box or a foil pouch containing fragrant wood chips directly above the flame on your grill’s burner. Place the tri-tip over the indirect heat source and maintain the lid’s closure throughout the cooking process. Maintain a consistent temperature of exactly 225°F.
Gather the coals and reposition them to one edge of the fire pit, then arrange soaked wood chips or chunks alongside the coals. Position the tri-tip on the cooler side of the smoker, ensuring precise temperature control by adjusting the vents to maintain a consistent reading of approximately 225 degrees Fahrenheit.
Storage & Reheating Instructions
any leftover tri-tip stored in an airtight container at refrigerated temperature (below 40°F/4°C) for up to three days.
With a delicate touch, add a judicious drizzle of extra-virgin olive oil or a pat of rich butter to a waiting skillet, then bring the heat to a moderate simmer. Pan-sear the tri-tip slices in the skillet for 2-3 minutes on each side, or until they reach a warm temperature throughout.
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