Smokr's Beef Tri-Tip

1
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.......

Blue Ribbon Recipe

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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 7 votes

Comments:
Serves:
4
Prep:
2 Hr
Cook:
2 Hr 30 Min
Method:
Grill

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

How to Make Smokr's Beef Tri-Tip

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.

Printable Recipe Card

About Smokr's Beef Tri-Tip

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



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