Smoked Beef Tri-Tip, My First

I went freezer diving and discovered a nice beef tri-tip roast/steak that I wanted to use but rather than just grill it as usual, I decided to smoke it first.  I set up the smoker to run at 225F and used some maple for the smoke.  For seasoning, I used a brisket rub from master BBQer Chis Lilly.

Brisket Dry Rub Recipe:

1/2 tblsp salt

1/2 tblsp paprika

1/2 tblsp black pepper

1/2 tblsp sugar

1/2 teaspoon garlic

1/2 teaspoon onion powder

1/4 teaspoon oregano

1/8 teaspoon ground coriander

It took a little over two hours for the meat to reach an internal temperature of 130 F. 

I turned on my grill burners and got the temp up to 550F then grilled the tri-tip over direct heat for a few minutes on each side to establish a nice crust.

I then wrapped it in foil and put in the 135F toaster-oven until we were ready to eat, giving it time for the juices to redistribute.  My pieces came from the thickest part of the roast and were a little less done.

Verdict:

The meat was very good but it wasn’t in the smoker long enough to get any bark or much smoke flavor so I would have to do a side-by-side taste test with an unsmoked one to know how much impact the smoker had on it.

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Have a great day and thanks for stopping by Almost Heaven South.

Larry

01/13/22 event date