Smoked Tri-tip Recipe

Smoked Tri-tip Recipe

Our Smoked tri-tip recipe infuses the meat with an oak smoked flavor before finishing it on the stovetop with a sear. This is a very easy recipe for California’s famous tri-tip.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 Tri-tip (trimmed)
Olive oil
Kosher salt
Ground black pepper
Granulated garlic
Oak wood chips Use our Meat Smoking Guide to choose what type of wood to use.

Directions:
1. Let the roast sit at room temperature for at least 30-minutes.
2. Preheat smoker to 225F.
3. Completely rub the roast with your dry rub (equal parts salt, pepper and granulated garlic.)
4. Place the tri-tip in your smoker and smoke until the temperature reaches (130F/ rare, 135F/ medium rare, 140F/ medium.) The typical smoke time is 30-minutes/ lb.
5. Make sure that you add your wood chips at the beginning of the cook time. I typically chip my meats hourly with a small handful of wood chips.
6. When the tri-tip reaches your desired temperature, remove from the smoker.
7. Heat a cast iron pan on high until it is smoking hot.
8. Add 1-tablespoon butter, and sear tri-tip for 30-seconds/ side.
9. Once done, let the meat rest for at least 20-minutes before cutting.
Make sure to cut the tri-tip against the grain.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Pinot Noir Wine
This Smoked Tri tip recipe goes perfect with a Pinot Noir wine. The flavors from the tender smoked meat open up the cherry flavors from the wine. Follow the link to our wine review site to find our favorite Pinot Noir wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!