Smoked Tri-tip (Bottom Sirloin)
Tri-tip seasoned with Worcestershire and rub, then smoked and sliced thinly across the grain.
Servings 5 servings
Ingredients
Tri-tip
- 1 tri-tip roast about 3 lb; remove fat cap for smoking
- ¼ cup Worcestershire sauce
- 6 tablespoons Jeff's original rub
- yellow mustard optional substitute binder for Worcestershire
Instructions
- Remove the fat cap if needed. Identify the grain direction before seasoning; mark it with toothpicks if useful.
- Place the tri-tip in a large bag with Worcestershire sauce and rub. Close and roll the bag to coat. Alternatively, apply a paper-thin mustard coating and sprinkle rub over all sides.
- Refrigerate overnight for more seasoning time, or smoke immediately.
- Prepare the smoker for 225–240°F. Red oak is traditional; pecan and cherry or hickory and cherry are alternatives from the source.
- Smoke directly on the grate for about 2 hours, using a meat thermometer to reach your preferred doneness. The detailed method favors about 140–145°F for the author's family, while the summary gives 135–140°F for his personal preference.
- Remove promptly and slice about 1/4 inch thick across the grain at a 45-degree angle.
Notes
Yield: about 5 servings from a 3 lb tri-tip, as described in the article. Overnight seasoning is optional and additional to cooking time. Both of the source's doneness ranges are retained and distinguished rather than silently choosing one. For a more cooked slice, the source suggests brief broiling after slicing.