Beef Tri Tip Sirloin in a Masterbuilt Electric Smoker
Smoked tri-tip is on of my favorite beefiness cuts to smoke when I am looking for a steak-like texture and flavor. The really crawly thing is that cooking steaks or even lean, tender roasts in the smoker yields a medium rare that is edge to edge instead of the typical medium rare in the center and more than done toward the exterior. Perfectly cooked all the fashion through!
- Prep Time: 15 minutes
- Melt Fourth dimension: 2 hours
- Smoker Temp: 220°F
- Meat Stop Temp: 140°F
- Recommended Wood: Hickory
- 2-3 lb tri-tip roast
- Olive or vegetable oil
- Jeff'due south Texas manner rub recipe (buy recipes here) – Included free with the purchase of the Jeff'south original rub recipe
Get the Recipes for Jeff's Rub and Sauce
Having used my original rub many times on smoked tri-tip, I can tell you that it is really skillful. This time, I used the new Texas way rub and it is also very good. You may find it difficult to decide which 1 to use only no matter what you choose, it will definitely be tasty!
Ipromise you'll dearest my dry rub/seasoning recipe and my charcoal-broil sauce recipe or y'all don't pay!
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Lay the meat fatty cap down on the cutting board or down in a pan to proceed the area make clean.
Pour olive or vegetable oil onto the meat and brush information technology all over the peak and sides.
Commonly I would add the rub right at this point only I realized during the process that I forgot to remove the fat cap, and so we'll take care of that, and so come back to the rub part of this process.
Flip it over to fat cap up..
Since we are cooking this to medium rare, the fat cap does non have time to render and really serves no purpose in my stance.
A sharp knife and a petty patience will do the trick.
With oil brushed all over the meat, including the sides, sprinkle my Texas style rub (buy recipes here) onto the meat.
Don't exist skimpy about it.
Setup your smoker for cooking at effectually 220°F using indirect estrus. If your smoker has a water pan, information technology' s a great idea to use it.
I used hickory with this ti-tip but the traditional wood to use is red oak if you accept information technology available.
One time the smoker is ready, place the meat direct on the grate or you tin use a bradley rack, Weber grill pan or even a basic cooling rack to make it easy to transport the meat to and from the smoker.
The amount of time that it actually takes to reach medium rare or your desired finished temperature depends largely on the thickness of the roast. Most of the ones I do take around two hours. This i finished up in just under 2 hours.
I highly recommend using a digital probe meat thermometer such as the "Smoke" by Thermoworks to monitor the temperature of this tri-tip while information technology cooks.
You tin can also use a handheld digital thermometer like the super fast Thermapen or a Thermopop to bank check it every so often.
I am a big believer in knowing the temperature of what you are cooking.. there's no substitute for safety and when you're cooking, there'south no need to guess at it when there are and then many wonderful tools at your disposal.
I would estimate that information technology will take nigh 2 hours but give yourself some extra time just in example. If information technology gets done early, you can easily let information technology remainder under foil for 30 minutes or so earlier slicing information technology.
Note : As noted beneath in a annotate, after smoking the beef to about 110°F internal temperature, you can place it on a grill, under the broiler or even in a skillet to give information technology a adept sear and brink it up to a perfect medium rare prior to serving. This is known as reverse searing and is a great way to serve a wonderful piece of beef like this.
Slice beyond the grain for maximum tenderness. It is always a smashing idea to make note of the grain direction before calculation the rub to the meat.
Piece it sparse for sandwiches or you tin slice it into ¼ inch pieces and and then further into strips for placement atop a nice smoked meat salad.
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Printable Recipe
Smoked Tri-tip Roast
Ingredients
- 2-3 lb tri-tip roast
- Olive or vegetable oil
- Jeff's Texas way rub recipe
Instructions
Step ane: Remove the Fat Cap (optional)
- Using a sharp knife, remove the fat cap from the roast.
Step 2: Season the Meat
- Rub olive or vegetable oil all over the top, lesser and sides of the tri-tip roast.
Step 3: Smoke the Tri-tip
- Place the ti-tip direct on the grate of the smoker
- Using indirect heat, smoke melt the roast for about 2 hours or until information technology reaches medium rare (140°F)
- Remove from smoker and permit trip tip to rest nether foil for about twenty minutes once it has finished cooking.
Step 4: Slice and Serve
- Slice the smoked tri-tip roast thin for sandwiches or into ¼ inch slices and and then strips for placing atop a salad.
20 Comments
Source: https://www.smoking-meat.com/april-30-2015-smoked-tri-tip-roast
Jeff, what about the Tri Tip strips at Costco? Aforementioned time and temp?
Robert, I have not seen the trip-tip strips.. just the whole tri-tips. Y'all can definitely do them in a like way but I presume they would probably get done a footling quicker than the whole piece. Utilise a thermometer and when they reach medium-rare (130°F) or your own desired level of washed, they will be succulent.
the recipe does not say what temp to put the smoker at ????
I've used Jeff'due south rub and sauce recipes since I got my large dark-green egg several years agone. I've done ribs, pork barrel, brisket, all kinds of stuff. Smoked rack of lamb (his recipe) is probably the best affair I've done. Brand the potatoes and herb sauce!
Doing a tritip this weekend and will make Jeff's awesome bbq sauce.
Buy the dang recipe. Sure there are lots of them out there, and I employ some others, simply you'll not regret having Jeff's rub and sauce recipe. Information technology's a become to standard for me.
[…] ways to cook this delicious cut of meat is to smoke it. Following the guidelines put forward past Smoking-meat.com and How to BBQ Correct, we decided to cook out tri tip a bit lower and slower than you would in an […]
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If you haven't had tri tip u got try it I like information technology a lot more than brisket.
Smoking ii 3tips this morning 430 for a overnice meat and egg breakfast . Uncomplicated rub, weather is bang-up in southern ca,
40 inch electric masterbuilt.
Watty
I've been smoking meat for 50-years but never a tri-tip. I live in Orcutt on the Primal Coast of California, the habitation of tri-tip. Nosotros use open up pit (ranch fashion) grills and burn nothing simply red oak. It'due south to die for. All the same, information technology time to try something new. At the risk of existence ostracized past my neighbors, I'm going to burn up the smoker and effort a tri-tip. Wish me luck. I'll come back and rate it.
Hi Charlie, I live in Santa Maria, CA. We bbq tri-tip all the over over carmine oak too. How did smoking it go? I just bought a new Traeger grill and wanted to endeavour smoking a tri-tip. Thanks for whatsoever info…
I can't convince my wife a tri tip is done at 140. She likes London broil, prime number rib rare and bloody hamburgers. I smoke a lot of packer briskets, she loves brisket. She thinks it should plough out like a brisket. She is a bull headed Yankee. So I consume tri tip for supper and she has a can of soup. Any suggestions or just alive with it?
Pull it at 130 and let it rest a bit. Information technology will be med-rare and just washed kicking, she'll come back for more than.
If you've ever been to a Buckhorn, the fob to their delicious tri-tip is smoking it for about 45 minutes, then finishing it on the grill. Gives it that smokey goodness, but also the prissy seared crust (and you can leave the fat cap on).
Looking forwards to trying this ane this manner this weekend.
Hi Jeff,
I take e'er wanted to try smoking a tri-tip. This looks so good and I bet information technology would exist terrific on a sandwich.
My family LOVES tri-tips but hither on the E Coast, it is near impossible to find. Costco sometimes carries the cut but is nearly always super expensive for what it is. The butcher will be my next stop. Any suggestions on grocery stores that may take tri-tips around the DC area?
Ask for a delmonico cut from the butcher. Information technology is the closest you tin can get on the east coast.
Delmonico is a rib. Tri tip is bottom Sirloin. Absolutely NOT the same. You'd be closer asking for a Flank
You lot'll pay a premium. Bank check Lobels Prime beef. $$$$ but great cuts.
Wegmans in Germantown, Md has Tri-tip. You may want to give a closer Wegmans a shot.
They're not the cheapest cut of meat, is it possible to society online from Costco?