A simple but Delicious way to make Smoked Tri Tip

hey guys how's it going Eric here and today I'm going to quick little video to show you how to smoke some trite yet now those of you that are unfamiliar with this kind of meat it's a cut of beef from the bottom sirloin it's a small triangular piece of meat that usually weighs between a pound and a half all the way up to three pounds I know it's kind of difficult to locate this particular cut of meat because it's not really popular in other parts of the country in other parts of the world but here in California it's becoming more and more popular it was really discovered in the 1950s when someone decided to take this kind of meat which is usually ground up for ground beef and they decided to season it and barbecue it and it's become very popular ever since it's a delicious piece of meat it cuts very it cooks very well whether you barbecue it whether you smoke it you can cook it in the oven there's a lot of different ways you can cook this but today I'm going to try smoking if you're new to smoking this is a good place to start because it's pretty easy to cook it's kind of hard to screw up the worst thing you can do is overcook it because if you overcook it it gets way too tough so you want to try to cook it to a medium at the most usually you want to take it off at the medium-rare setting because it will continue to cook once you take it off the heat you want to tint it in foil but we'll get to that later on in the video I have two here that I picked up there each around three pounds and I'm going to do each one a little bit differently the first one I'm going to use a dry rub which is a house rub here from a local butcher in Huntington Beach butcher a beef Palace and this is just a combination of salt garlic and spices for Brik and a few other things I never tried this but I came highly recommended and then the second one I'm going to actually use a liquid marinade and it's just a McCormick grill masters Montreal steak marinade at these particular obviously this world is not going to be available depending on where you live or this particular brand any kind of marinade whether it's a wet marinade or a dry rub will work with this if you're having a hard time finding it ask your local butcher sometimes they call Santa Maria because that's where it was first popularized here in California sometimes it's referred to as a Newport state but just let them know it's a bottom sirloin triangular piece and hopefully most butchers will be able to get this piece for you in any case let's get started all right guys here we are here's how the tri-tip looks like once you take it out of the package you want to rinse it real good under cool water and you want to Pat it dry with a paper towel this one I've already took the liberty of mixing with the water red wine vinegar and that Montreal steak seasoning and I just put it in a bag you kind of want to massage it all around take all the air out of it and I'm just going to leave this in the fridge overnight you know let that meat soak up all those juices and spices every few hours I'm going to go flip it over until I go to bed obviously just so each side can have an even dose of spices this is the one here that I'm going to use the dry room so you obviously want to put it someplace where you don't get the rub all over I'm using just regular olive oil you just want to kind of brush it with some olive oil now there's some other options here you just want to get the meat moist so the spices can be here to it some people use just regular old yellow mustard and they'll let spread it on evenly that works very well I've heard people use a Worchester cider sauce you know but for me olive oil isn't going to do anything to the flavor other than you know help this stick to it so we take this the dry rub out and we're just going to go to town we're going to put a heavy dose here whoops so big pieces get kind of clogged up enough clogged up in the process so yeah it should be interesting to see them tomorrow when I'm done smoking these and we do a side-by-side comparison on what one which one we like better my mom's coming down tomorrow and my wife we're all going to taste tests these two and see which one we like better so you can see the dry rubs on there and you're just going to reverse it on the second side here of course I got dry rub all over my fingers but you know what such is the case whenever you are cooking you got to get down and dirty so we'll put all that on there as you can see these tri-tips - the fat has been trimmed off sometimes people prefer to keep more fat on there because it helps keep it juicy particularly if you're going to barbecue it at a higher heat like 350 400 degrees on the grill for a half-hour it's not necessarily a bad idea to grill it with the fat side up so the fat kind of helps keep the meat juicy you know I'm going to open up this side here go for the Gustav Appiah there we go let's not fool around so that's it you just want to kind of massage the rub in I'm also going to put this in a plastic bag like this and this will also marinate in the refrigerator overnight and I'll take it up tomorrow probably around Oh half-hour 45 minutes before I'm actually ready to put it on the smoker you always want to let the meat come to room temperature before you actually throw it on the grill or in the smoker I'm not particularly sure why that is but I've heard that so many times and I just kind of follow that rule so anyway this is what you do with the marinade whether it's a liquid or a dry rub you marinate it it's always best to let mayor overnight if you have the time if you're you know pinch per time as long as you can get the dry rub or the marinate on it maybe in the morning if you're cooking it for afternoon lunch or dinner even a couple hours is better than nothing so whatever you can whatever you have time for definitely try to let it sit as long as possible ok guys we'll see you tomorrow when we're ready to put these on the smoker all right guys welcome back we're in the next day I just took these out of the fridge this was the wet marinade this was the dry rub we're just going to let them sit here come to room temperature I'm going to cover them with foil just let them sit here I'm soaking my wood chips I'm using Hickory with a little bit of apple and you want to cook this 220 to 240 should take around 2 hours you'll know it's done when it reaches internal temperature between 130 and 140 well you know so to take the guesswork out of it I highly recommend getting a remote thermometer this one's kind of nice because I can actually keep this inside and look at it at a glance to see exactly what the temperature of the food that I'm cooking is without having to kind of hover around the smoker all afternoon but yeah so we'll let this sit I'm going to put a thermometer in one of these it will keep track of it we'll put it on the smoker and around 1/2 hour once these things come to room temperature all right guys got my smoke hollow Pro Series smoker going now to keep it between 2 20 to 40 I put the two tri-tips in there wet marinade on the left dry rub on the right and got the water get in here I got the thermometer on the one here now it's said without trying to pull it off probably around 130 degrees and then I'm going to do a quick sear on the grill just to lock in some flavors give it that barbecue flavor to three minutes on a very hot grill each side this should be awesome so now we just got to wait from two hours or so but with my handy dandy thermometer I'll be able to check it periodically from inside so now is the time to kick back enjoy the joy a cold beer and wait for it to be done alright guys it's been around an hour 45 minutes check it out right now the temperatures right at around 240 internal temperature yes the beer I want to think about hoppy just going to make a few more minutes check it out here oh yeah looking good look good good wait till gets up to five or six more degrees on the internal temperature then we're going to take it off and do a quick sear or reverse sear as they call it heat up the grill right now get it real nice and hot so I could do a couple minutes on each side should be perfect all right guys I just removed the tri-tips from the smoker they have a eternal temperature of 130 degrees one of the disadvantages of cooking with the smoker actually the only one I could ever think of you don't get that kind of hard crispy burnt barbecue outside shell of the meat which adds a lot of flavor helps sear in some of the juices so a quick way to solve that is take it off when it's 130 and throw it on a very hot grill I've had this heat it up for a few minutes just to sear in the juices so let's do that right now let's do a little hot little handy dandy mitt I don't want to burn myself all right and that one was a dry rub and that one is the liquid marinade so we're just going to sear this for a few minutes on each side get a little crispy coating on it I'm going to take them off the grill put them inside tint them both with foil and you want to let the meat rest at least 20 minutes to a half-hour to allow the juices to settle if you just slice right into it right away all the juices are going to run out so you just want to sit it's also going to continue to cook a little bit underneath the aluminum foil tent which is fine and just let it do it do its thing you know so I will finish grilling these up and we'll check them out a little bit guys I have the tri-tip here you just wanna cut them up like I mentioned with your room foil and just let it cool down but all the juices settle we'll be back in around a half an hour slices open all right guys here we are with the tri-tip it's been resting time to Fleiss it open now a tri-tip you always want to slice against the grain so you can see the Greens kind of running along this way so I'm just going to start slicing pieces this way here you can see of course I cut around quarter-inch pieces the pieces on the end of course are going to be a little bit more well done just because they are on the end oh it's looking good it's looking good this is the one with the dry rub well see perfect I can't I can't wait anymore I'm going to try me a little piece you can see the little smoke ring on there looks absolutely wonderful mmm oh my goodness absolutely delicious I'll slice this one up I'll slice the rest of the second one boy and then later on with my mom and wife and son comes home we'll have a taste test and see which one we like better all right guys this is the second one just gonna take a look here this was a Montreal steak seasoning also sliced against the grain oh my goodness of course never feels right when I'm filming the landscape guy got to show up with this blower oh but this just looks beautiful all right let's take a look here oh my again you see the little smoke ring there I'll try don't boy they're both delicious all right be back in a second when the family's here will he see what they have to say he's going to try the tri-tip so I try to try to up here comes little sister I will it reminds you of the turkey for Thanksgiving give me a little piece of the salmon - yeah piece of salmon okay they are you trying to salmon now that's pretty good business I know now we have one last family member that wants to give the pin in here we've got little Bella Bella you need to know what you happy yeah so good even the dog approves it looks like Bella coos Oh all right guys you're my mom and my wife we're going to taste-test attractive so each day let's try the left side first okay tell me what you guys think hmm how does it the world delayed kick-butt boys are good mmm-hmm well that's actually the liquid marinade that's the marionette steak ceasing try the right one now that's good right about tell me who could tell the difference hmm I liked the last second mark that you borrowed me tell me where you have it is that from the butcher what's up what's your driver oh yeah mm-hmm second one yeah nice delicious we're home mm-hmm all right guys thanks for watching subscribe and like the video

Channel: Smo'King BBQ Tips & Recipes

Views: 46,980

Rating: 4.609375 out of 5

Keywords: smoked tri tip, smoker, smoking meat, smoke hollow, tri tip, smoking beef, smoking tri tip, smoke tri tip, how to smoke tri tip, pit barrel cooker

Id: 2Xf2_bEgfpE

Length: 15min 35sec (935 seconds)

Published: Wed May 11 2016