Smoking meats has a number of wonderful effects. Cooking a meat ‘low and slow’ allows the proteins to breakdown and rendering a singularly moist and tender outcome. Secondly, this approach to cooking allows the seasoning to make greater effect. But lastly, and most importantly, this cooking method leaves the meat with the most delicious aroma, and aroma makes up much of our taste, in fact, researchers say 80 percent of the flavors we taste come from what we smell.
This recipe begins by removing the Tri-Tip steak from the refrigerator and begin to come to room temperature while it is generously rubbed with coarse Kosher salt and coarse ground black pepper.
If using a smoker other than electric, such as lump coal, then the smoker should be lit and prepared for smoking. Apple or cherry wood chips are not bad choices for smoking a Tri-Tip because this a relatively mildly flavored cut. If you want a more powerful smoke flavor you can work your way up progressively with oak, hickory or mesquite.
I use a temperature probe for ongoing temperature monitoring of the meat, and actually also for the ambient. There are many temperature monitoring devices that suitable for this, but in the case of something that cooks for more than an hour (for example, smoked pork but might take as much as 10 hours), I use Bluetooth temperature probe that connects to my phone.
Once the steak reaches about 127 F, I remove it from the smoke and tent it with aluminum foil for 10-15 minutes letting the heat soak in (more important for grilling) and to let the juices redistribute.
In the end, you will have a beautiful, tender, delicious Tri-Tip with an aroma that is ‘do die for’.
Leftovers are versatile for lunches and dinners. Plates made from this smoked Tri-Tip include a full meal with the meat sliced and served cold or re-heated. This steak slices wonderfully thin making it fantastic in a steak sandwich.
- 1 2.5 pound Tri-Tip steak trimmed of excess fat
- 1 teaspoon of coarse kosher salt
- 1 teaspoon of coarse ground black pepper
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Trim excess fat from Tri-Tip and pat dry
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Rub generously with salt and pepper
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Allow steak to move towards room temperature while you prepare the smoker of your choice wood.
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Insert temperature probe into the thickest part of the Tri-Tip and place on the smoker rack/grill.
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Monitor temperature keeping at approximately at 225 F. The steak should be done in about 90 minutes.
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At 127F, remove the steak from the smoke and tent it and let it rest for 10-15 minutes before serving.
Wine &and Beer Pairing:
The Tri-Tip steak is relatively mild in flavor and quite versatile when it comes to wines. Merlot, Syrah (Shiraz from Australia), Sangiovese, Chianti and Pinot Noir are also good choices and will produce softer red wine and steak pairings, which you may prefer depending on the steak, the doneness you prefer and whatever else you are serving.
Cost:
This can be a very reasonable meal costing $2.50-$3.50 per plate plus your side dishes.
Time and Effort:
This can be a very efficient meal as it takes very little effort to prepare but it does take 90 minutes in the smoker. Since that might be a little more time than you have for a weeknight dinner. I often cook this while I have a faster meal underway for dinner. Then we have this Tri-Tip the following night and the next few days in the various ways.
Alex Approved:
I am delighted to say that this is the first meat dish I have served Alex where he no longer smothers it beyond recognition with BBQ sauce.
Leftovers:
Tri-tip steak makes for fabulous leftovers and it is very versatile. Our top two uses for leftover Tri-Tip are: 1) cut thin and make a fantastic steak sandwich, 2) cut a little thicker and reheat, adding some sides like a starch and salad for a complete and satisfying sit down meal that comes together in minutes.
Health:
Even though a heart healthy meal should generally avoid red meat, this particular steak is relatively low in dietary cholesterol.