Texas Style Smoked Tri-tip
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!
Servings 4 -6
Ingredients
- 4 lbs Tri-tip about 2 lbs each
- Morton's or equivalent coarse kosher salt
- Jeff's Texas style rub (purchase recipes here)
- Foil pan
- "Smoke" thermometer or similar remote digital meat thermometer
Butter and Rub Mop
- 1 stick salted butter melted
- 2 heaping tablespoons Jeff's original rub (purchase recipes here)
- 1 cup warm 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 (purchase recipes here).
- 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.
- Serve and enjoy!