Smoked and Seared Tri-tip
There's nothing quite as good as tri-tip if you have a hankering for tender, delicious, melt-in-your-mouth, beef! If you don't agree with that statement then maybe beef is not your thing or you haven't had good tri-tip yet. I can help you fix that second issue!
- 1+ tri-tips (2 to 3 lbs each)
- 1 tsp Coarse kosher salt per 2 lb tri-tip (Morton's blue box works great)
- Jeff's Texas style rub (Purchase formula here | Purchase bottled rub)
Step 2: Dry Brine
Apply coarse kosher salt to both sides of the meat at a rate of about 1/2 teaspoon per lb. 1 teaspoon of coarse kosher salt covers a 2 lb tri-tip.
Place meat in a lidded container and into the fridge for 2 hours.
It is not necessary to rinse the salt from the meat.
Step 3: Season with Texas Rub
Step 5: Cook with Smoke
Lay the tri-tip right on the smoker grate or you can use something like a Weber grill pan or Bradley rack to make it easy to move it to and from the kitchen.
Use oak and/or pecan for smoke if you have it and keep that smoke going the entire time if possible.
Keep a CLOSE eye on the temperature since that is the ONLY way to truly know when it's perfect.
Step 6: Sear It!
When the meat reaches about 110 to 115°F is a great time to remove it from the smoker and place it over a fire, some hot coals or under the broiler of your oven to sear the meat.
The idea here is to brown the outside of the meat not just to make sear marks. This browning improves the flavor greatly.
If the meat has not reached 135°F when you are done searing, place the meat back in the smoker to finish.
Step 7: Rest and Serve
When finished, remove the tri-tip from the heat.
For best results, loosely wrap it in foil for a little rest time. I usually allow about 10-15 minutes before slicing.
Slice it up into pieces about the thickness of a pencil.
Serve and enjoy!