Three-tip smoked recipe

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Tri-tip is a quality cut of meat with the big, bold, juicy flavor of grilled steaks, what better way to enjoy it this summer than to do a smoked Tri-Tip in the backyard? Light that smoker, you know you want to.

Maybe you've eaten three grilled tips before, served with all the fixings: piny beans, macaroni and cheese, a big green salad, and garlic bread. And maybe you have a smoker who is begging to be dusted and put to work. If so, this Smoked Tri-Tip recipe is the perfect recipe for the beginning of summer.

And good news: smoking a tri tip does not require 12 hours and constant monitoring. No It is easy to cook and is generally ready in a couple of hours, much faster than beans!

If you've ever wondered whether to smoke or roast a tri tip, hopefully this recipe will guide you in a juicy new direction. Let's smoke some meat!

What is a Tri Tip?

The promising tri-tip has many nicknames: triangular tip, triangular steak, triangular roast, bottom sirloin steak, just to name a few. He is the main star of barbecues in California, but word has spread and his fame is spreading.

On the west coast, it's often called filet de Santa Maria, because this meaty and delicious roast plays a starring role in California regional food, especially the Santa Maria barbecue. In the east, however, it is known as Newport steak. No matter what you call it, it's a fabulous, inexpensive cut worth looking for.

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What cut of meat is a Tri-Tip?

If you're not familiar with it, the triple tip is a small boned triangular cut of the sirloin. It usually weighs about 1 1 / 2-2 pounds. It resembles a thick, slightly lopsided boomerang that is tied with just the right amount of marbled fat. Although thin, the veining contributes to its flavor and tenderness.

What is the difference between a Tri-Tip, a flank steak and a brisket?

While all of these cuts are delicious, they do have their differences. A triple tip is part of the sirloin, near the bottom at the hip.

However, a skirt is a giant cut, ranging in size from 12 to 20 pounds, from the chest area. Most people know it and love it, but it's a huge cut with a looser grain and much more grain.

In contrast, the flank steak comes from the lower abdomen. Although it is very thin, it is not as tender as the tri-tip, so it benefits from marinating and should not be overcooked.

What you need to do Smoked Tri Tip:

Everything, well, maybe not, you need to become a barbecue professional here. (BTW, if you feel like you can't live without anything here, buying through the links helps to run this site, so thank you kindly!)

  • A smoker This Smoked Tri Tip recipe is made with one of the undisputed champions, the old and old WSM or Weber Smokey Mountain. Use charcoal and wood chips. However, you can use any smoker you are comfortable with.
  • An instant read probe thermometer. Make sure it is of good quality, like this one. Or make a fancy setup with multiple probes left in the meat, so you don't have to open the lid.
  • A coal fireplace. Like this. Indispensable for grilling, smoking everything. The lights come on perfectly, always, without starting. All you need is a match and a couple of sheets of newspaper.
  • A cooling rack. This helps move what you are smoking on and off the grills.
  • 12 ″ pliers. You probably already have them. It is always a good idea, no matter what you cook.
  • Wood chips. Adding hardwood chips increases the flavor of smoked meat. Walnut wood chips work great for this recipe, but so does a bag of oak chips.
  • Foil. The foil works to cover the meat while resting.
  • Barbecue rub. Your favorite dry massage, or do a smoky three-point massage here.
  • Yellow mustard. Good old-fashioned yellow mustard. Use Dijon mustard if you prefer.

How to light a smoker:

It is time to demystify the smoker. You don't have to be a pit master to smoke meat at home. You can do it!

The secret to constant smoker temperature is a foolproof getgo setting. Here is a foolproof way to light a charcoal smoker like WSM. It's called the Minion method, named after barbecue master Jim Minion.

Expose the charcoal grill. Remove the cylindrical part (center section) of the smoker, exposing the rounded bottom of the smoker, the lower charcoal grill, and the fire ring, also known as the charcoal chamber. Make sure these areas are relatively clean and ash-free.

Dump the briquettes. Generously pour uncharged charcoal briquettes into the ring of fire. Drill a deep hole in the center of the briquettes with your hands. Distribute a couple of paraffin cubes inside the coals.

Get the hardwood. If you go for hardwood chunks for extra flavor, throw some medium to large dry chunks on top of the coals in the bottom rack, preferably near the vents, to create a little more smoke. (Just use three or four chunks, and don't bury them deep in the coals – meat better accepts the taste of smoke when it's raw and fresh; once it starts cooking, the smoke can make the meat bitter.)

Open the vents. For maximum air circulation, make sure the bottom vents are fully open, at least until the smoker reaches the desired temperature.

Use a fireplace starter. Fill the starting chamber of a chimney halfway with more briquettes. Fill the bottom with paper according to the instructions and the beginner light.

Orange coals is. Once the briquettes on the starter are bright white and orange on the inside, they are ready. Pour them into the hole you made in the center of the carbon ring. These shiny coals will gradually light up the surrounding coals; that's what will hold the slow, long cook you need.

Reassemble the smoker. Put everything back together. Return the part of the smoker cylinder to the bottom of the smoker.

Fill the tray with water. Now is the time to fill the water tray. Open the smoker door and fill the pan approximately 3/4 of the way with water. During smoking, especially for longer smoking, it is important to occasionally check the water levels in the water pan.

Close it. Close the door; Double check and make sure the vents are open. Place the lid on the smoker and keep the lid vent fully open. Most likely, you will leave the cover vent open during all smoke.

Sit down and wait. Wait until the smoker reaches temperature, about 200-225 degrees, which generally takes 30-45 minutes.

How to make Tri Tip smoked:

Now that you've smoked the smoker, you're ready to rumble with the triple tip. By the way, the smoker can cook other things too! Don't waste good charcoal: The beauty of WSM is that it can cook for 8 to 12 hours. While it's hot, smoke some chicken wings, a whole chicken, or a pork loin.

  1. Spread the mustard and then sprinkle generously over the dry batter. Hit everything on the meat.
  2. Place the meat on the wire rack to cool and go to the smoker once it has reached the proper temperature, about 225 degrees. Hurry up and close the lid, don't let the heat escape.
  3. Set a timer. After about an hour, check the internal temperature of the meat and mentally write it down.
  4. After another 20 minutes, take your temperature again. When the meat reaches 130-135 degrees, remove it from the smoker, load with foil and let sit for about 15 minutes before cutting. Resting neatly helps keep juices in during cutting.

How long will it take to smoke a tri tip?

Smoke triple tips at 225-250 degrees until they reach an internal temperature of 135 degrees for a short time. Generally, it takes about 30 minutes per pound.

A 2 pound tri tip would need smoking for an hour, while a 3 1/2 pound disposer would take about an hour and 45 minutes.

Triple Tip Temperature Chart:

Since the tri-tip doesn't have a lot of connective tissue that needs to tear apart (unlike a pot roast, for example), you can cook it the same way you cook a steak. All up to you. Here's how to decode those temperatures so they're meat-ready in the real world.

130-135 degrees for medium-rare135-145 degrees for medium145-150 degrees for medium well150+ for well done

Which wood works best with Smoked Tri-Tip?

I used walnut with this tri-tip, but the traditional wood to use is red oak if you have it available.

Low and slow dry barbecue:

  • 8 tablespoons light brown sugar
  • 3 tablespoons of kosher salt
  • 1 tablespoon of chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon thyme (crushed)
  • 1/2 teaspoon coriander
  • 1 tablespoon ground New Mexico chilies (or ancho)
  • 1 teaspoon ground chipotle chiles (optional)
  • 1 teaspoon ground mustard powder
  • 1 tablespoon of smoked paprika

Combine everything in a glass jar with a lid and shake it. Keep it in the pantry until you need it.

How to cut smoked Tri-Tip:

Although the tri tip tends to be treated like a steak, it is a cut of meat with very long muscle fibers. If you don't cut it correctly, against the grain of the meat fibers, you will end up with fibrous and chewy meat.

The first cut to be made is where the boomerang shape of the cut meets in the middle. The grain changes direction there, opening from the middle, so it is useful to cut the triple tip into two pieces first.

Then you can look at the grain of each piece and slice each cut, like a beef tenderloin.

Tri-tip is a quality cut of meat with the big, bold, juicy flavor of grilled steaks – what better way to enjoy it this summer than to do a smoked Tri-Tip in the backyard? Light that smoker, you know you want to. Type of American cuisine Preparation time: 40 minutes Cook time: 2 hours Rest time 15 minutes Total time: 2 hours 40 minutes Servings: 6 Calories: 561 kcal

  • 2.5-3 pounds of tri tip one tri-tip roast
  • 2 tablespoons yellow mustard
  • 2 tablespoons of bbq dry rub
  • Brush the triple tip with mustard, covering all sides.
  • Shake the scrubber over the triple tip and rub it, covering each part of the meat.
  • Let the meat rest at room temperature while the smoker warms up.
  • Once the smoker has reached the temperature, 200-225 degrees, add the triple tip, directly to the rack, or use another cooling rack to facilitate transfers, and place the lid on the smoker.
  • Check the tri tip after 1 hour and take the temperature.
  • Once the triple tip reaches between 130 and 135 degrees, transfer the meat to a plate and cover it with aluminum foil.
  • Let the meat rest for 15 minutes before cutting it into thin slices.


Calories :: 561kcal


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