How to Make Smoked Tri-Tip
A delicious and juicy reverse-seared steak! This smoked tri-tip is sure to become one of your favorites.
Ingredients
3 to 5 lb tri-tip
Salt and pepper mixture (about ⅛ cup of each)
Preparation
Preheat your smoker to 225°F (107°C) for 15 minutes.
Make your salt and pepper mixture and season all sides of meat with a heavy coat of it.
Smoke your tri-tip until it reaches the internal temperature of 130°F (54°C) (about 60-90 minutes). You can use pecan bisquettes.
When it reaches this temperature, remove it from the smoker and wrap in foil.
Now you have two options to finish the preparation:
Slice the tri-tip into steaks, and sear them on the grill, allowing to rest before serving.
Or preheat your grill to 500°F (260°C) for about 15 minutes. Wrap the meat in foil and place it on the grill until it reaches the desired internal temperature.
Pecan
Wood
With a sweet and mild flavour, making it the milder cousin to Hickory, Pecan Bisquettes pair well with poultry, beef, pork, lamb, game, and water fowl.
Shop NowBest Food Smokers.
Ever.
Something For
Every Season
View all
-
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
Smoked Lobster Mac and Cheese
I've always liked the contradiction in luxury junk food.
-
Hot smoked salmon
It is readily available and incredibly good to smoke.
Hot smoked salmon
It is readily available and incredibly good to smoke.
-
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
Smoked Moules Marinières with flank pork - Moul...
Moules marinières is a dear old dish.
