Smoked Tri-Tip Recipe
Incredibly delicious Smoked Tri-Tip you can try at home.
Equipment
- Your preference of smoker (I recommend a pellet smoker)
- Cutting board
- Cast Iron Pan
Ingredients
- 1.5 pound tri-tip roast
- 1 batch of Espresso Rub
- 1 tbsp Olive Oil
- Some butter for searing
Instructions
- Preheat your pellet smoker to 225°F.
- Trim the tri-tip by removing any silver skin and the fat cap if desired
- In a small bowl, mix together the ingredients for the Espresso Brisket Rub (coarse kosher salt, ground or espresso coffee, freshly ground black pepper, garlic powder, brown sugar, onion powder, ground cumin, chili powder, smoked paprika)
- Rub the roast with 2 tablespoons of olive oil, making sure to cover it evenly, then rub with the Espresso Brisket Rub
- Once the smoker has reached 225°F, place the tri-tip roast directly on the grill grates.
- Close the lid and let it smoke for approximately 30 minutes.
- After 30 minutes, use a meat thermometer to check the internal temperature of the roast. When the temperature reaches 120°F (10°F under medium-rare doneness), remove the roast from the smoker and transfer it to a large cast iron pan
- Sear the tri-tip on high heat with butter until it reaches the final internal temperature of 130°F.
- Remove from heat and let rest for 10 minutes, slice the tri-tip against the grain into ¼-inch thick pieces.
- Serve and enjoy!