Smoked tri tip. Season the tri tip on all sides and place in the smoker. Tri-tip was the answer (although, ironically, it still hasn't shown up in their online store). A cut popular in California, it comes from the bottom sirloin.
Tri tip is one of those cuts of meat that has always eluded me.
It seems like every time I've tried making it, I've messed it up.
Turns out, I was just trying too hard.
You can have Smoked tri tip using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Smoked tri tip
- Prepare 4 lbs of tri tip.
- It's of Olive oil.
- Prepare 3 tablespoons of garlic powder.
- It's 3 tablespoons of onion powder.
- It's 2 tablespoons of salt.
- Prepare 2 tablespoons of chili powder.
- Prepare 2 tablespoons of cayenne pepper.
Place tri tip into the smoker. If you have one, insert a probe to monitor temperature. The tri tip roast makes for a lean juicy piece of smoked meat. The keys to a tasty smoked tri tip are the marinade, rub, and the smoking procedure.
Smoked tri tip step by step
- Baste tri tip with olive oil. Mix all dry ingredients then rub into meat and let set for 1 hour..
- Get smoker to temperature of 225 and cook for 2 hours..
- Once off grill, wrap with foil and let rest for 10 minutes..
The beauty of the tri tip is that it is lean meat and it has considerably less fat content than other meats. Smoked tri-tip is on of my favorite beef cuts to smoke when I am looking for a steak-like texture and flavor. The really awesome thing is that cooking steaks or even lean, tender roasts in the smoker yields a medium rare that is edge to edge instead of the typical medium rare in the center and more done toward the outside. The cut is often labelled as a Santa Maria steak, in addition to being called tri tip and triangle roast. For smoking, it's best to choose one that still has a decent layer of fat still remaining.