Smoked Tri-Tip
A whole tri-tip gently simmered to tenderise, then finished low and slow on the smoker. The original notes admit the first attempt was a little dry — the improved method is here.
Ingredients
- 1 large tri-tip roast, approximately 2.5 lb
- Beef stock (enough to cover in a saucepan)
- Your favourite dry rub
- Salt and pepper
Instructions
- Place the tri-tip in a large saucepan and cover with beef stock. Simmer very gently for 30 minutes. Turn off the heat and let the meat rest in the stock.
- While the tri-tip rests in the stock, fire up your smoker and bring it to 225°F.
- Remove the tri-tip from the stock, pat dry, and apply a dry rub generously to all sides.
- Place on the smoker at 225°F and smoke for approximately 1 hour.
- For extra crust and smoke flavour, increase the temperature to 350°F for the final 30 minutes.
- Rest for 10-15 minutes before slicing against the grain.
Notes
- First attempt notes: The original recipe notes say the first version came out “good, perhaps a little dry/untasty.” The improved method here (rub before smoking, shorter simmer, high-heat finish) addresses this.
- Smoke flavour: The higher-heat finish at the end caramelises the rub and adds a delicious crust.
- Slicing: Always slice tri-tip against the grain — the grain changes direction in this cut, so look carefully.
- The simmer: The stock simmer pre-tenderises the meat before smoking. Don’t skip it.
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