Smoked Tri-Tip
Beef tri-tip cooked low and slow over wood and charcoal for the ultimate cut of barbecue steak. Prepared with a dry brine and simple seasoning, this smoked tri-tip is dripping with flavor!
Servings: 4
Equipment
- fillet knife
- smoking wood chips
Ingredients
- 2 lb tri-tip steak
- 1 tsp kosher salt
Dry Rub
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 1 tbsp ground black pepper
Instructions
- 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.
- Apply kosher salt to meat for the dry brine. Transfer beef to refrigerator and leave to dry brine for two hours.
- 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.
- 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.
- 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.
- 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.