Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 9 2019
4H - Smoked Trip Tip
1 Tri-Tip Beef Roast, around 2 lbs, give or take
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon coarse ground pepper
Preheat smoker to 225 degrees.
Cover the tri-tip in olive oil. Combine the salt and pepper and sprinkle over tri-tip liberally. I mean it when I say "liberally". Don't be afraid to get a nice crust on there!
Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 127 (or up to 130 degrees) for medium rare to medium and remove.
Wrap tri-tip in foil and let rest for 15 minutes. Optional: place in a cooler (with NO ice) to keep warm for anywhere from 30-60 minutes. This will continue the cooking process another 5 degrees. Further I have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.
Cut across the grains in thin strips and serve with favorite sides, like smoked collard greens, or top with chimichurri sauce.