Smoked Tri Tip
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2-3 lb tri tip roast (excess fat and silverskin removed)
- ¼ cup bbq rub (homemade or any brand)
- 2 tablespoons unsalted butter
- 2 garlic cloves (lightly smashed, no need to peel)
- 2 sprigs rosemary
- 2 sprigs thyme
Method
- Preheat the smoker to 225°F/110°C.
- Season the meat with the bbq rub, place it directly on the smoker, close the lid and smoke the meat (about 30 minutes per pound). Internal temp: 115°F/46°C for rare, 125°F/52°C for medium rare, 135°F/57°C for medium, and 150°F/65°C for well done.
- About 10 degrees before you reach the desired internal temp, heat a cast iron pan over high heat and melt the butter and add the garlic and fresh herbs.
- Sear the meat for 2-3 minutes per side, basting with butter as you sear the roast.
- Remove from the grill, and allow to rest loosely tented with foil for 15-20 minutes before uncovering and slicing against the grain.