How to Smoke a Beef Tri Tip
Our Smoked Tri Tip Recipe is a West Coast inspired cut that is tender, full of flavor, and incredible when smoked, grilled or reverse seared. Learn the secrets for perfect Smoked Tri Tip from a professional BBQ caterer.
Smoked Tri Tip Highlights
- Smoking tri tip adds rich smoky flavor while leaving the roast tender.
- Simple seasonings become a long style in flavor.
- Smoke for an hour and it's ready, although be sure to monitor the temperature.
- Understanding how to piece the roast is of import to maintain a tender bite.
We've said it in one case, and nosotros'll say it again. We absolutely dearest Smoked Tri Tip around these parts!
It's the #ane requested meat nosotros cook at Ember and Vine catering events. And that is considering it'south a much more affordable pick to brisket or other roasts, both in price and the time it takes to cook. Smoked Tri Tip averages around sixty-90 minutes to cook, whereas brisket can take you ten+ hours. That'due south a serious delivery! So this is a great option that is tender and succulent and done in a fraction of the time.
Jump to:
- Smoked Tri Tip Highlights
- What is Tri Tip?
- Sourcing
- What Size Tri Tip to Fume
- Preparation
- How Long To Smoke Tri Tip
- How To Smoke Tri Tip
- How To Piece Tri Tip
- Beefiness Temperature Cooking Nautical chart
- Wine Pairing for Tri Tip
- More Great Smoked Beefiness Recipes
- Smoked Tri Tip Recipe
What is Tri Tip?
Tri Tip is beefiness and comes from the behind of the cow, specifically the sirloin. It is where split areas of muscle come together inside the bottom sirloin and why you have three points to the cut. Thus "tri tip". When yous purchase it, it should typically be trimmed and almost gear up for grilling or smoking.
Marbling is central and then you get the most flavor as the fat renders out while smoking. Nosotros employ at least selection or its local rancher equivalent. If you cut in half a select grade tri tip you speedily realize why yous want to maximize the marbling in an otherwise lean cut of meat.
Sourcing
As you travel east from the due west coast, it is oftentimes difficult to find this cut. It's become more than pop in big box stores, but be sure to phone call your butcher and see if they acquit or can cut this up for y'all. It's worth it. When buying for this recipe, buy the entire roast, not cutting up in smaller steaks. Information technology should expect similar a big triangle as noted above.
You can also source astonishing tri tip online. Consider a Snake River Farms American Wagyu or even the Double R Ranch option (Double R is our go to for any catering result).
What Size Tri Tip to Smoke
Yous'll find them range from 1 ½ to 3 pounds. Nosotros like them somewhere around the 2 pound range. Considering information technology'due south so lean information technology's important to not overcook it. We meet a lot of Tri-Tip recipes where folks will smoke it for several hours.
In our feel nosotros've found that is non necessary because the intramuscular tissue is not dense like brisket nor does it need hours to return large fat pockets. But if you lot want to do a brisket style tri tip – go for it.
Grooming
A peeled (trimmed) tri tip will probable demand a picayune boosted trimming using a expert boning knife. Typically there will a minor amount of silver peel on ane side, and a few fatty pockets along the edge and corners. Simply remove them and and then season.
Coat the tri tip with a binder of olive oil and then season with kosher table salt and fibroid black pepper. Alternatively yous can utilise our beef seasoning or even something with a piffling richer season like our blackening seasoning.
How Long To Fume Tri Tip
The average 2 pound roast should take no more than sixty minutes for rare, or ninety minutes for medium rare when smoking. Equally a reminder, always melt to temperature, not time for best results.
To all-time measure temperature consider at the minimum a good instant read thermometer like the Thermoworks Thermapen 1, or a exit in Bluetooth thermometer like the Thermoworks Fume Unit of measurement.
How To Smoke Tri Tip
- Trim – Using a sharp knife, trim off the argent skin and fatty pockets. Some cuts may take a thick sinewy layer of fat on the base (or thicker side). Remove that as it won't render and when cooking will have a chewy texture.
- Flavor – A light blanket of extra virgin olive oil will help the rub to stick. Then utilise equal parts kosher salt and coarse footing pepper.
- Smoke – Fume at 225 degrees Fahrenheit. Fruit wood is great, or oak, considering it cooks so quickly. Smoked tri tip temp is ideal when the thickest part of the meat is registering 125 degrees F with an instant-read digital thermometer like a Thermoworks Thermapen for rare. 135 degrees F for medium rare.
- Residual – After yous hit your target temperature, wrap in foil and let balance for 15 minutes, and so remove the foil and piece.
- Slice – Slice against the grain into sparse slices and serve.
Chef's Tip – If the roast is done earlier than you lot want to slice and serve, take the wrapped tri tip and put into a small libation with no water ice. It will stay warm for up to two hours if you don't open up the cooler. Then piece and serve when ready.
How To Slice Tri Tip
Tri tip will have two directions for the grains due to where it is butchered. Post-obit the dominion of slicing against the grain, start slicing the thin tail end. Then every bit you get closer to the thicker side, rotate the tri tip xc degrees and continue slicing.
Slicing confronting the grain is important to keep the cellular connectivity which in turn helps keep the tender texture and moisture. If you slice with the grain, the sense of taste will be slightly chewy because you are breaking the cells by slicing with the grain, and all the liquid they captivated comes correct out.
Beefiness Temperature Cooking Nautical chart
- Rare: 120-130 degrees F
- Medium Rare: 130-140 degrees F
- Medium: 140-150 degrees F
- Medium Well: 150-160 degrees F
- Well Done: 160 degrees F (and not recommended)
You can marinate or use your favorite dry rub to season your Tri Tip if y'all wish, but we like to keep it elementary and become with a liberal amount of salt and pepper. That's it! This is exactly how we cook this for events, and nosotros've always received loftier praise for this smoky deliciousness.
*Serve Tri Tip with these smoked collard greens or top with this chimichurri sauce.
Wine Pairing for Tri Tip
Ane of my favorite things about Tri-Tip is its versatility with wine. 1 of the reasons I retrieve it'south so popular at our events is that it's fan-friggin-tastic with a concentrated manner Pinot Noir (and we practise nigh of our events in Oregon vino land, aka Pinot land). Most folks just associate Pinot with pork or salmon, but it tin can totally work with beefiness, especially this cut.
It doesn't demand some big tannic wine that will work with a fatty cutting. It likewise takes on some keen savory characteristics from the smoke and rub (or salt and pepper), which are to die for with the savoriness of Pinot. Juicy, lean, tender, and delicious.
Y'all can totally pair this with something bigger, like Syrah, Merlot, Malbec, Tempranillo, but don't exist agape to try it with Pinot Noir (particularly a bigger style Pinot).
More than Great Smoked Beef Recipes
- Ruby Wine Marinated Smoked Tri Tip (recipe and video)
- Grilled Santa Maria Way Trip Tip from our cookbook Burn + Vino
- Beefiness Tenderloin – Reverse Seared
- Grilled Tri Tip with Zinfandel Wine Sauce
- Smoked Tri Tip Sandwiches with Chimichurri Sauce
- Smoked Beef Plate Ribs
This post was originally posted in December of 2016 and updated in April of 2022 with new photos, recipe ideas, and details on the grooming of the roast.
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- 2 pound Tri-Tip Beef Roast
- i tablespoon extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground pepper
Forestall your screen from going night
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Preheat Smoker: Preheat smoker to 225 degrees using a fruit wood like apple tree or consider oak.
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Season: Cover the tri-tip in olive oil. Combine the salt and pepper and sprinkle over tri tip liberally. Don't be agape to go a prissy chaff on there with a liberal blanket of the rub.
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Fume: Identify tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 125 – 130 degrees F for rare and remove.
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Wrap tri-tip in foil and let rest for 15 minutes. Optional: place in a libation (with NO ice) to keep warm for anywhere from xxx-lx minutes. This will go on the cooking process another 5 degrees. Further I have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.
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Cut across the grains in thin strips and serve with favorite sides, like smoked collard greens, or top with chimichurri sauce. See notes for slicing.
Trimming Tri-Tip: There may be some silver pare that needs to be removed with a sharp filet or boning knife. That will aid with texture when it is washed.
Slicing: When slicing any cutting of beef, information technology's important to slice against or perpendicular to the grains. This helps keep the structure of the beefiness intact for good texture. Await at the lines of the cut. Start with the thin end and cut. Every bit yous get to the thicker side, rotate roughly 45 degrees and stop slicing. Y'all will accept thin small slices from the thinner and and longer slices for the thicker side. That is normal.
Internal Temperature of Beefiness: Cook to your desired internal temperature, we similar rare at 125, but arrange the time of the smoking process if you want to go higher. If you lot do concord in the cooler if it's done early or to await for people coming over, know that it volition continue to cook, and so accept into consideration the additional 5 degrees the roast will cook as it rests.
- Rare: 120-130 degrees F
- Medium Rare: 130-140 degrees F
- Medium: 140-150 degrees F
- Medium Well: 150-160 degrees F
- Well Washed: 160 degrees F (and not recommended)
Detect the perfect wine pairing at the Vindulge Wine Shop
Calories: 261 kcal | Carbohydrates: 1 g | Protein: 31 1000 | Fat: 14 chiliad | Saturated Fat: 5 g | Cholesterol: 98 mg | Sodium: 1243 mg | Potassium: 499 mg | Cobweb: 1 g | Saccharide: 1 g | Vitamin A: 5 IU | Calcium: 41 mg | Iron: 2 mg
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Source: https://www.vindulge.com/smoked-tri-tip-wine-pairing/
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