This smoked tri-tip was dry brined then coated with my Texas style rub and cooked in the new Pit Boss Copperhead 7 series until it reached a perfect medium rare. Beefy, juicy, delicious, competition worthy!
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 4-6
Author Jeff Phillips
Ingredients
4lbsTri-tipabout 2 lbs each
Morton'sor equivalent coarse kosher salt
Jeff's Texas style rub
Foil pan
"Smoke" thermometeror similar remote digital meat thermometer
Butter and Rub Mop
1stick salted buttermelted
2heaping tablespoons Jeff's original rub
1cupwarm water
Instructions
Lay the tri-tip on a cutting board or in a pan.
Sprinkle coarse kosher salt onto the top of the meat at a coverage of about 1 teaspoon per lb.
Place the meat in the fridge for 2 hours.
Flip the meat over and dry brine the bottom side with the same coverage of coarse kosher salt.
No need to rinse.
Season the top and sides of the tri-tip with Jeff's Texas style rub .
Set up your smoker for cooking at about 225-240°F using a blend of hickory, maple and apple or whatever smoking wood you have available.
Place the tri-tip on the smoker grate.
Combine butter and rub ingredients and keep the mop warm stirring occasionally while you use it.
Mop the meat with this mixture about every 20-30 minutes while it cooks to keep the meat moist.
Let the meat cook for about 2 hours with smoke or until it reaches about 130°F internal temperature as measured by a digital remote meat thermometer.
Let the meat rest under foil for about 10 to 15 minutes then slice against the grain at about ¼ inch thick.