Smoked Tri-Tip | How to Smoke a Beef Tri-Tip on the Big Green Egg

Beef Tri-Tip is an excellent, and often cheap, cut of Beef for the smoker or grill. This recipe is a straightforward method where we smoke the meat low and slow until it comes up to a targeted internal temp, and then sear the outside over high heat for a nice finished crust.

Yes, the title says Big Green Egg, but if you're able to maintain a constant temp of 225-ish in whatever you're using, you'll be fine. If your grill or smoker can't reach the searing high heat once it's done with the low and slow portion, simply take it inside and sear it on a pan over your range. You'll have an awesome meal and plenty of leftovers.

Fast and Loose Recipe:
1. Salt & Pepper and then let rest. The longer it sits, the longer the salt helps brine the meat.
2. Season with your rub of choice
3. Set your smoker to 225
4. Smoke the tri-tip until internal temp reaches low end of rare, 120
5. Remove from smoker and rest meat while raising the temp of your smoker for searing
6. Sear your tri-tip. (500+ degree heat, or open fire, orrr head to the kitchen and sear on a pan)
7. Slice your tri-tip AGAINST THE GRAIN. This is a huge factor for tri-tip specifically. Make sure to note the direction of the grain in the meat and cut against it.

Here's a link to where you can find the rub I used, Musket Powder Black label.
Like I said in the video, it's an excellent rub for red meat and wild game.
Use the code: Texan10 to save 10% on your order
https://www.musketpowder.com/products/musket-powder-large

I'm always open to questions and comments below. If you're not sure how this would work with your setup, just ask, and maybe we can figure something out together. If you have a different
method for cooking your tri-tip, let me know! I'm always up for new and interesting recipes.

This is my first go around using voice over instead of captions. Let me know what you thought!

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Видео Smoked Tri-Tip | How to Smoke a Beef Tri-Tip on the Big Green Egg канала Outdoor Indoor Texan