Smoked Tri-Tip Recipe

Some of the nicest cuts of meat to smoke, are often the ones that you wouldn’t usually gravitate to. That is why so many are missing out on the juicy succulency of a smoked tri tip. But not for long, as this article will explain everything you need to know about this cut of meat and how to prepare it.

Perhaps you are wondering, what cut is a tri tip, and where can I get hold of the best smoked tri tip recipe? Then look no further, as this article will answer all of your tri tip questions! 

Are you looking for something different to prepare for the family to enjoy this barbecue season? Then you must give this smoked tri tip recipe a whirl! You will not regret it!

What Cut Is a Tri Tip? 

First of all, let’s find out a little more about the tri-tip itself. What cut of meat is it?

This tri-tip is cut from the tri-tip roast. It is a triangular-shaped cut of beef roast that comes from the lower part of the sirloin.

When purchasing, it is important to pick a cut that has had some of the fat removed, as it is a rather fatty cut of meat. Tri-tip is inexpensive, and much so when compared to rib eye or other cuts of beef. 

Tri Tip is also extremely flavorsome, and can bring a new taste sensation to any barbecue! If you haven’t tried your hand at preparing it yet, then there is no time like the present!

Is There Another Name For Tri Tip? 

So how else is the tri tip known? As stated above, tri tip comes is a triangular shaped cut of beef roast which is part of the bottom sirloin. So if you cannot find it in your local butchers or at the supermarket as tri tip, then try looking for bottom sirloin and I am sure you will be able to knab the cut of meat that we are after to complete this delicious recipe.

Tri Tip Recipe

Now that we know everything there is to know about the tri tip including where it got its name, it is time to knuckle down with the most awesome smoked tri tip recipe. 

The following is a detailed list of all of the ingredients that you will need, not only to make a tri-tip, but also to put together a fantastic rub to season your meat. Following the ingredients, you will find a step by step guide that will help you to put the recipe together in the nick of time.

Ingredients

• 2 pound tri-tip
• 1 tbsp of smoked paprika
• 1 tbsp of chili powder
• 1 tbsp of cayenne pepper
• 2 tbsp of cumin
• 2 tbsp of brown sugar
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tbsp of kosher salt
• 1 tsp of ground ginger
• 1 tsp of freshly ground black pepper
• 1 sprig of rosemary
• Olive oil (as required)

Directions

1. Preheat the smoker to 225 to 250 degrees Fahrenheit. 
2. In a small bowl, combine all of the dry ingredients except the rosemary. Mix them together until well blended. 
3. Trim any excess fat away from the tri-tip (but keep a thin layer of fat on as this is great for adding flavor and keeping the tri-tip juicy).
4. Baste the cut of tri-tip with olive oil, ensuring to cover it in its entirety.
5. Pat the rub onto the cut of meat, applying it as thickly as possible.
6. Place the seasoned cut onto the smoker, close the lid, and smoke until the meat reaches an internal temperature of 127 – 133 degrees Fahrenheit – medium-rare. This should take about 15 to 25 minutes, depending on the thickness of your cut of sirloin. (120 – 12 6 degrees Fahrenheit – rare, or 140 – 150 Fahrenheit degrees for a well-done roast).
7. Wrap the meat in aluminum foil once it has finished cooking so that you can catch the juices that may trickle away from the meat. 
8. Allow the meat to rest for up to 15 minutes, covered in tin foil before removing it and slicing against the grain to serve.
9. Sprinkle rosemary on top of the meat to serve and drizzle with the juices that were collected inside the tin foil.

Top Tips

• All meat tastes better once it has been marinated. So, if you are not in a hurry, allow your cut of tri-tip to sit in the rub for at least 3 hours or up to two days. The longer you leave it, the more intense the flavor!
• The meat will continue cooking once removed from the smoker, so remove it a few degrees before it reaches its ideal temperature to really nail a medium rare cut.