Servings: 8 people
Calories: 286kcal
Equipment
- Smoker
Ingredients
- 3 lbs tri tip steak
- 3 tablespoon kosher salt
- 3 tablespoon black pepper
- 1 cup green onion vinaigrette
Instructions
- Pre-heat smoker to 225-250 degrees F.
- Pat the meat dry with a paper towel. Rub the tri tip generously with the salt and pepper.
- Smoke for 1 - 1 ½ hours to internal temperature reaches 130 degrees.
- Remove the meat and wrap in butch pepper tightly. Return to smoker and finish 30-60 minutes. Meat should be at 135-140 degrees at this point. Remove and let rest for at least 20 minutes.
- To serve, cut the meat against the grain.
Notes
Oak is the perfect wood to use for smoking tri tip. It’s a milder wood compared to hickory or mesquite but adds a distinct, complimentary flavor to the flavorful meat without overpowering.
Do not cook at any higher temp than 250 degrees F. Going above puts you at risk of drying out such a wonderful cut of meat.
Tri tip is a regional cut for the most part common in California where it’s as believed by BBQ natives as brisket is in Texas. More recently it is increasingly becoming more popular so you can find it in some mainstream grocery stores and definitely at your local butcher shop.
Tri tip is best smoked to medium rare for optimal flavor.
Many recipes call for searing after smoking, but I find that the butcher paper technique makes this step unnecessary.
For maximum tenderness please do allow the steak to rest before cutting. And when you do slice, do so against the grain.
Nutrition
Calories: 286kcal | Carbohydrates: 1g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 2705mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Calcium: 54mg | Iron: 3mg
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