Low and Slow Smoked Tri-Tip | How To

what's up you guys it's Susie from  HeyGrillHey.com and today we are   smoking one of my most favorites and probably  our family's most smoked cut of beef when   we're cooking at home the humble yet beautiful  tri-tip we're gonna reverse here this bad boy   slice it up and have a yummy yummy yummy  yummy yummy steak dinner let's do it now i know a lot of you guys do not live on the  western coast of the united states and tri-tip   might not be available in your area but is  becoming so much more popular and i think   because a lot of people like you  and i the backyard barbecue people   are requesting the tri-tip from our butcher stores   they're becoming more accessible across the  united states which is a fantastic thing this cut   supposedly originated in california the santa  maria area it is a kind of triangle-shaped roast   that comes from the lower part of the sirloin it  is very well marbled it's incredibly delicious   and it cooks like a roast yet eats like an  absolutely tender and delicious million dollar   steak and it's really easy to prepare so we've  got this bad boy they're typically two to three   pounds a piece and depending on where you get  it from it'll either have the fat cap removed   or it won't if you have the fat cap on there and  it's a nice fatty tri-tip maybe you should look   up my recipe for tri-tip smoked like a brisket  that is my favorite way to use tri-tips that   still have that fat cap on the top for me and for  most of you that are buying these at the grocery   store the fat cap will already be mostly removed  but you can grab a little fillet knife and kind   of go to town just cleaning up any excess  pockets of fat or silver skin on your roast   that is looking pretty good to me now all we  really need is a simple seasoning the tri-tip   tastes so delicious you don't want anything that's  really overpowering here i think a simple salt and   pepper works beautifully of course i'm going to  be using my beef rub this is available in my store   i mean personally i believe it's like the  best beef seasoning ever it's a great salt   and pepper base and it works well with a ton of  stuff but it's especially delicious on tri-tip   all right that looks awesome to me now this  is really like i said a roast that eats like   a steak but because it's thicker and it will  actually thicken as it tightens on the cooker   we're gonna cook this low and slow to begin with  we're gonna start this at 225 degrees fahrenheit   i love a mix of oak and cherry for  tri-tip i think it adds beautiful color   as well as a nice really robust smoke flavor uh  we're gonna run this at 225 until the internal   temperature reaches between 115 and 120  degrees fahrenheit these typically take   about an hour to an hour and a half so  i would start checking at the hour mark   and then we'll finish with a nice  hot crispy cast iron skillet sear   all right tri-tip has been on for just over an  hour and we are exactly the temperature we want to   be i will show you on my trusty thermometer we're  looking for between 115 and 120 oh look at that not only is the temperature exactly where we  want it but the color on this smoked tri-tip   is ridiculous when i talked about the oak and  cherry is my favorite combination for smoking   you can really see that come through in the color  of this tri-tip that bright mahogany red brown   color that's from the cherry and it's absolutely  beautiful we're gonna let the tri-tip hang out for   a minute over here in a 12-inch cast iron skillet  over medium heat i'm melting three tablespoons   of butter i've also got three cloves of lightly  smashed garlic and a sprig of fresh rosemary   and we are going to butter baste and sear  the outside of our smoked tri-tip bring it   up to temperature for those last five to ten  degrees until we hit 130 degrees fahrenheit   and it's gonna taste so good and it's gonna smell  so good and it's gonna be covered in yummy butter   and it's going to be smoky and everything  is going to be good in the whole world okay just taking a moment of  silence for the sound of this amazing okay our tri-tip friend is going to head  over to our serving platter and i'm going to let   this rest this is a really big roast and  i do want the carry-over cooking to finish   cooking this all the way through to 135 degrees  we're gonna leave this happy butter over here   and then i'm gonna show you guys  the perfect way to slice a tri-tip we're going to remove our delightfully delicious  aromatics that have been resting on top of   the tri-tip we're setting them aside so we can  actually kind of serve it all together at the end   but we gotta get into slicing this tri  tip because this is a place where most   first time tri-tippers go astray when we cut  against the grain it means cutting in opposition   to those long strands so we get nice short muscle  fibers that are really tender and easier to chew   but sometimes after you cook your meat it can be  really difficult to see where the grain is so i   actually like to pick up my tri-tip and bend it a  little bit and when you do that you can see where   it splits and it splits along these grain lines  so that's an indicator to me of where the grain is   on the skinny end the grain runs this direction  so we're actually going to slice this way and then   when we get to the top if we lift it up again we  can see the grain is now running this way so if we   kept slicing in the same direction we'd run into  a problem we'd be slicing with those long strands   so we're going to turn our knife at that point  and cut at a 90 degree angle to where we were   previously cutting and have some nice short muscle  strands with some beautiful slices of tri-tip oh look at this okay i know i just  started slicing but it was so juicy   you can see that pink smoke ring all the  way around and what we're not seeing is   stripes you don't want to see stripes in your  tri-tip if you see stripes you're going the wrong   direction we want little almost like you're  looking into a kaleidoscope and there's all   those little pieces speckled through the end of a  kaleidoscope it's exactly what we're looking for all right we've got ourselves about up to the  middle of the roast here where the grain begins   to change i'm just going to turn my tri-tip  and start slicing the opposite direction now one thing that i really love the most is to  take my sliced tri-tip and actually arrange it   back in the skillet that it was fried in all  of this flavor is sitting here in the skillet   and when you pick up a piece of tri-tip you  get a little bit of that garlicky rosemary   butter on the bottom of each bite additionally  it's nice and warm in there and so that gives   our tri-tip an opportunity to stay warm and our  guests the ability to eat some nice warm steak i mean okay fine i will try some look at this  beautiful medium rare delightful smoke ring i   can already tell you the flavors on the outside  from the butter and the rosemary and garlic   are going to take this to a place  that i will be very happy about that's so tender this is a big cut of meat two to  three pounds it's perfect for a family gathering   and to have a piece of meat that's substantial  in size that still manages to be this tender and   have such a distinct you know traditional steak  upscale flavor profile is absolutely phenomenal   no wonder it's such a big deal for us here  in the western portion of the united states   i hope it continues to spread all over the  place the only way that's going to happen is   if you guys tell your butchers that you want to  eat it so the next time you have an opportunity   grab a tri-tip give it a quick smoke at  home cook it to a beautiful medium rare   with a butter baste on the outside and i guarantee  you you will feel like a backyard barbecue hero   and i can't wait to cheer you on in  becoming so we'll see you guys next time you

Channel: Hey Grill Hey

Views: 150,876

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Id: EHOFEetTeEk

Length: 10min 22sec (622 seconds)

Published: Thu Mar 10 2022