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Smoked Tri Tip
Indulge in the ultimate smoked tri tip, a tender and juicy cut of beef that is bursting with smoky flavor. This dish is perfect for gatherings or summer barbecues, offering a delightful centerpiece that will impress your guests. The distinctive blend of spices creates a mouthwatering crust, while the slow smoking process infuses the meat with a rich, smoky aroma. Historically, tri tip was a hidden gem in California's barbecue scene, but it has now become a beloved favorite across the nation. Serve it with your favorite sides for a feast to remember!
Ingredients
- Wood chips (hickory or mesquite)
- 2 cups, soaked in water for 30 minutes
- Cayenne pepper
- 1 teaspoon
- Paprika
- 2 teaspoons
- Onion powder
- 1 teaspoon
- Garlic powder
- 1 teaspoon
- Black pepper
- 1 teaspoon
- Salt
- 1 tablespoon
- Tri tip roast
- 2 to 3 pounds
- BBQ Sauce (optional)
- 1 cup
Instructions
- Preheat your smoker to 225°F (107°C). If using a charcoal smoker, ensure coals are ready before adding wood chips.
- In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create a flavorful dry rub.
- Pat the tri tip roast dry with paper towels. Generously season all sides with the dry rub, pressing it into the meat to ensure it adheres well.
- Soak your wood chips in water for at least 30 minutes to prevent them from burning too quickly. Drain before using.
- Place the soaked wood chips in the smoker's wood chip box or directly on the coals if using a charcoal smoker.
- Carefully place the tri tip roast on the smoker grates, fat side up, and close the lid.
- Smoke the tri tip for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Remove the tri tip from the smoker and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
- Slice the tri tip against the grain into thin slices and serve with BBQ sauce on the side, if desired.
Tips
- For a deeper flavor, consider marinating the tri tip overnight with the dry rub before smoking.
- Experiment with different types of wood chips, such as cherry or apple, for varying smoke flavors.
- Pair the smoked tri tip with classic sides like coleslaw, baked beans, or cornbread for a complete barbecue experience.
Dietary Information
Servings: 6-8 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 2 hours Calories: 350 Fat: 20g Carbs: 1g Protein: 35g Sodium: 800mg Sugar: 0g
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