Smokr's Beef Tri-Tip

Raphe Reeves

By
@Smokr

Purchased beef from Tag'z 5 Star Meats in Murfreesboro, TN. A great selection and great people.

Until a couple years ago, I'd never heard of Beef Tri Tip. I was looking for new tailgating recipes and noticed that the San Francisco 49ers' fans were cooking Beef Tri Tip. So, I had to give it a try... It's really easy and very tender.

I've enjoyed this with cold beer, like Fat Tire Amber Ale. But, if you're not a beer fan, I'd suggest a Sangiovese or a Bordeaux style Pinot Noir wine.

Cheers to all from Smokr.......


pinch tips: How to Use a Meat Thermometer


Comments:

Serves:

4

Prep:

2 Hr

Cook:

2 Hr 30 Min

Method:

Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a good recipe to try on your next lazy afternoon at home. The slow indirect cooking on the grill makes the meat especially tender.  I used a little less dill than is called for in the recipe, but season to your liking!

[Read more about this recipe in Janet's Notebook!]

Ingredients

2 1/2 lb
beef tri-tip roast
1 Tbsp
kosher salt
1 1/2 tsp
garlic salt
1/2 tsp
celery salt
1/4 tsp
black pepper, course ground
1/4 tsp
onion powder
1/4 tsp
dill, dried
1/4 tsp
sage, dried
1/4 tsp
rosemary, dried
1/4 tsp
paprika

Directions Step-By-Step

1
Lightly coat the entire Tri-Tip with EVOO ( Extra Virgin Olive Oil )
2
Mix all ingredients in a mixing bowl. Spread the rub evenly over the Tri-Tip. If there's a fat side to the cut of meat, I don't put the rub on the fat side.
3
I use a 9 x 13 non-stick baking ban with a cooking rack in it to give the fat a place to drip. Don't lay the meat directly in the baking pan. And, cook it fat side up.
4
Place the Tri-Tip in the baking pan, wrap with aluminum foil and place in refrigerator over night. Remove from fridge 2 hours prior to cooking so that the meat comes back to room temp.
5
I've cooked this in my smoker and on my gas grille, both were excellent. I had the smoker at 250 degrees indirect. On my gas grille, I use the two outside burners of a 4 burner system so as to have the heat as indirect as possible. The gas grill temp is about 250 - 275.
6
I place a thermometer in the thickest part of the beef and cook it until it reaches a temp of 130 degrees. This usually takes about 2.5 hours at the above temps. After I take it off the cooker, I cover it with aluminum foil for about 15 minutes and the time will rise a little during that time. 130 - 135 will give you a very nice med-rare in the center of the cut and closer to med on both ends of the cut.
7
Lastly, cooking it fat side up will keep it juicy and allow the fat to go directly to "YOUR THIGHS."
8
Carving: Slice it thin and cut against the grain.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Collection: Grilling Favorites
Other Tags: Quick & Easy, Healthy
Hashtag: #Smoker