Instructions on How to Smoke a Tri Tip

Smoking meats can create an explosion of flavors and tenderize tougher cuts of meat. One cut of meat that is particularly delicious when smoked is the tri tip. The tri tip is a triangular-shaped cut of beef that is popular on the West Coast of the United States. If you’re new to smoking meats or want to try something different, here are the instructions on how to smoke a tri tip.

1. Prepare the tri tip: Start by selecting a good quality tri tip from your local butcher or grocery store. Look for a well-marbled piece of meat, as this will ensure a juicy and flavorful result. Remove any excess fat or silver skin from the tri tip, as this can prevent the smoke from penetrating the meat. Season the tri tip generously with your favorite dry rub or marinade, making sure to coat all sides.

2. Set up your smoker: If you have a charcoal smoker, light the charcoal and let it burn until it turns white and ashy. If using a gas smoker, preheat it to the desired temperature. Aim for a temperature of around 225-250°F (107-121°C) for smoking tri tip. Soak some wood chips or chunks in water for at least 30 minutes to add smoky flavor. Once the smoker has reached the desired temperature, add the soaked wood chips to the coals or the smoker box in a gas smoker.

3. Smoke the tri tip: Place the seasoned tri tip directly on the smoker grate, fat side up. Close the lid of the smoker and let the magic happen. It’s important to keep the temperature consistent throughout the smoking process, so avoid opening the smoker unnecessarily. The smoking time will depend on the size of the tri tip, but as a general rule, plan for about 30-45 minutes per pound of meat.

4. Monitor and maintain temperature: Use a meat thermometer to monitor the internal temperature of the tri tip. For a medium-rare tri tip, the internal temperature should be around 130-135°F (54-57°C). Once the desired temperature is reached, remove the tri tip from the smoker and loosely cover it with aluminum foil. Allow it to rest for 10-15 minutes. This resting period will allow the meat to reabsorb its natural juices and reach the perfect level of tenderness.

5. Slice and serve: After the resting period, it’s time to slice and serve the smoked tri tip. It’s recommended to slice the meat against the grain to ensure tenderness. The tri tip has a natural seam that separates the grain, so slice against it to get tender and juicy pieces. Serve it as is or with your favorite barbecue sauce, sides, or bread.

Smoking a tri tip requires some patience and attention to detail, but the end result is definitely worth the effort. The smoky flavor combined with the tenderness of the meat will leave you and your guests wanting more. So, gather your ingredients, fire up your smoker, and follow these instructions to create a mouthwatering smoked tri tip. Enjoy!