This smoked tri-tip is first stuffed with a hot link then dry brined overnight and cooked and seared to a perfect medium rare.
Course Entree
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Ingredients
1each tri-tip
1teaspoonbutter
1link sausagekielbasa, hot link, etc
2teaspoonscoarse kosher saltMorton's blue box
2TBSJeff's Texas style rubthinbluefoods.com
Instructions
Cut Use a long, slender knife to cut a lengthwise cavity through the thickest part of the meat. Turn the knife a couple of times to make sure it's wide enough
Insert Place a little butter on the entrance of the cavity and push the hot link all the way into the cavity.
Brine Apply 2 teaspoons of coarse kosher salt to the top side of the tri-tip.
Season Apply 2 TBS of Jeff's Texas style rub to the top side of the tri-tip.
Fridge Place the tri-tip into a pan and into the fridge overnight to allow the salt and seasoning to react with the meat.
Smoke Set up smoker or grill for cooking at 225 degrees using indirect heat. When the smoker is ready , place the meat on the grate and close the lid.
Sear When the meat reaches 110 degrees in the thickest part, place the meat on a hot grill, pan or griddle to sear the outside. Don't forget the edges.
Finish Check the tri-tip at it's thickest point to make sure it has reached 130 degrees for a perfect medium rare.
Slice Slice the meat approximately pencil thick against the grain and serve immediately.