Smoked Tri Tip Recipe
This smoked tri tip recipe uses a simple dry brine, Jeff's Texas Style Rub, and a low and slow smoke followed by a hot reverse sear for juicy, tender beef with outstanding flavor.
Servings 6
Equipment
- Smoker
- Oak or pecan smoking wood
- Instant read thermometer
- Remote meat thermometer (optional)
- Pan and rack (optional)
Ingredients
- 1 tri tip roast 2 to 3 pounds
- Coarse kosher salt
- Jeff's Texas Style Rub
Instructions
- Trim excess fat from the tri tip, leaving only a thin layer if desired.
- Coat all sides with coarse kosher salt and refrigerate for at least 2 hours or up to 24 hours.
- Apply Jeff's Texas Style Rub lightly over all sides of the roast.
- Preheat the smoker to 225°F (107°C) using indirect heat and oak or pecan wood.
- Smoke until the internal temperature reaches 110°F (43°C).
- Sear over very high heat until the internal temperature reaches 130°F (54°C).
- Rest loosely tented with foil for 10 to 15 minutes.
- Slice across the grain and serve.
Notes
Cook to internal temperature rather than time for the best results.
For the most tender bites, always slice across the grain after identifying the change in grain direction.
Leftovers make excellent sandwiches, fajitas, tacos, salads, and quesadillas.