Smoked Tri-Tip
by Emily C.
Prep time: 10 minutes
Cook time: 4 hours
Total time: 4 hours 10 minutes
Yield: 4
servings
Description:
Learn how to prepare, dry brine, and smoke tri-tip using your backyard smoker which produces an unparalleled cut of flavorful and tender smoked beef.
Ingredients:
- 2lb tri-tip steak
- 1 teaspoon kosher salt
- 2 tablespoons smoked paprika
- 2 tablespoons Garlic powder
- 1 tablespoon ground black pepper
Steps:
- 1 Place the beef tri-tip on a cutting board. Use a fillet knife to remove the silverskin on the meat’s underside, and any remaining surface fat.
- 2 Apply kosher salt to meat for the dry brine. Transfer beef to refrigerator and leave to dry brine for two hours.
- 3 Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone cooking or indirect grilling.
- 4 Remove tri-tip from refrigerator. Combine dry rub ingredients in a small bowl. Apply dry rub to tri-tip, covering and working into as much surface area as possible.
- 5 Place the tri-tip on your smoker’s grates, with the thick end closest to the heat. Close lid or door and smoke for 90-120 minutes, or until internal temperature reaches 125°F for medium-rare or 135°F for medium.
- 6 Optional: Finish tri-tip over high heat, a couple of minutes on either side to get a seared finish. Note: If you do this, take the meat off the smoker when the internal temperature hits about 115-120°F so it’s not overdone when seared.
