Smoked Tri Tip
You can use your favorite seasonings for the smoked tri tip and serve with any side dishes you like.
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
- Foil
Ingredients
Marinade
- 3.9 oz Kosher Salt
- 3.2 oz Granulated Sugar
- 1.6 oz Crushed Black Pepper
- 1.4 oz Cajun Powder
- 0.5 oz Garlic Powder
- 0.5 oz Onion Powder
- 3 tsp Ground Cumin
- 3 tsp Paprika
Beef Tri Tip
- 2 pounds Beef Tri Tip
- 1 tbsp Olive Oil
Instructions
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 225℉/107℃.
- In a mixing bowl, combine salt, sugar, crushed black pepper, cajun powder, garlic powder, onion powder, cumin seeds, paprika powder, and crushed chili powder. Use a whisk to blend thoroughly. Store in a cool, dry place for future use.
- Use a knife to trim excess fat from the beef, spread olive oil evenly over beef, sprinkle marinade powder evenly over the surface of the brisket.
- To ensure accuracy, insert the Typhur Sync Gold wireless probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select beef→ roast→ Tri Tip in the parameters list. Set the target temperature to 135℉/57℃.
- Transfer the tri tip into your preheated smoker, then securely close the lid.
- To begin the process, simply press the start button on your phone.
- Carefully remove the tri tip and place it on a heat resistant surface. Let it rest for at least 10 minutes.
- Carefully remove the probe.
- Slice and serve!
Video
Nutrition
Calories: 564kcalCarbohydrates: 42gProtein: 51gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 147mgSodium: 10851mgPotassium: 1246mgFiber: 8gSugar: 24gVitamin A: 5707IUVitamin C: 1mgCalcium: 168mgIron: 8mg
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