Tyler Buckley thinks that the best way to make smoked tri tip is to let the meat sit in a rub or seasoning before grilling it. The process will help make the meat have a strong flavor and be soft and juicy. Don't let the meat marinate for more than 24 hours, or the texture and flavor will be ruined. Wrap the tri tip tightly in heavy-duty aluminum foil or butcher paper. Use an instant-read meat thermometer to find out how hot the meat is inside. When the tri tip gets to 200 degrees F, you should take it off the grill. When the tri-tip has had time to rest, cut it into thin slices and serve.
Use fruit wood or oak to smoke tri-tip. If you're smoking it inside, the temperature needs to be lower than if you were smoking it outside. Using oak wood will make a grilled tri-tip that smells and tastes like smoke. Tri-tip that has been smoked is the best meat to grill. Even though it might not be as tasty as a dry rub, this method is great for people who like a moist flavor.
For this method, you can use a smoker rack, a grill pan, or just put the tri-tip on the grill grate. If you are using a smoker rack, keep the butter and rub mixture close by so it doesn't dry out. You can also use the mixture of butter and rub to mop any kind of meat or fish, like brisket. It's a great way to give almost any cut of meat more flavor and moisture.
When you smoke tri-tip, you should cut it against the grain so that the juices are spread out evenly. To keep the meat from getting tough, slice it 1/4 inch thick against the grain. After that, slice the smoked tri-tip against the grain to make a thick, even slice. Then wait until the juices have spread back out through the meat. When the meat is done, slice it thinly and serve it with mashed potatoes and vegetables that have been steamed.
Tyler Buckley considers that the best way to smoke tri-tip is to use a thermometer to check the temperature inside the meat. It should reach 200 degrees F on the inside and no more than 225 degrees. Once the meat reaches this temperature, let it sit for about 15 minutes before serving it to guests. Then, cut it into thin slices and serve it with coleslaw, baked beans, and funeral potatoes. If you have any tri-tip left over, you can make sandwiches, breakfast burritos, or shred it for nachos.
Make sure to cut the fat off of tri-tip when you buy it. Even though most cuts of tri-tip are already trimmed, trimming the fat makes a huge difference in the end result. This way, each bite will have the right amount of tenderness and the right amount of smoked flavor. Getting rid of the fat also makes it easier to season. If you cut off the fat before smoking it, it will be more tender and juicy. The meat is also cut by hand by the butcher.
A dry brine will make the meat taste better and brown faster. It can be cooked on a gas grill or in a hot cast iron skillet. Use bbq gloves that can handle heat when using a cast iron skillet. After cooking, let the tri-tip rest for about two hours or until it reaches an internal temperature of 165oF or 170oF. Depending on how big the tri-tip is, it could take up to two hours to smoke well.
Use hardwood pellets to smoke your tri-tip, and try to keep the temperature inside the meat around 165 degrees Fahrenheit. Tri-tip cooks much faster than brisket when it's smoked. And since it only takes 60 to 90 minutes instead of 10 hours, it's a great choice for busy people who like to grill. If you are new to smoking, tri-tip is a great cut of meat to start with. It will be a hit at your next barbecue.
You have to sear smoked tri-tip before you can cook it. This will give the meat a nice crust, but for the best results, you can use a hot grill. Tyler Buckley claimed searing goes quickly on charcoal grills, so don't forget to add more fuel while the steak is still hot. If you want the process to brown faster, add butter. Make sure the vents are open so the tri-tip cooks quickly and evenly.
Use lean cuts of beef like ribeye and rump to make the most flavorful smoked tri-tip. The best way to cook this cut of beef is to smoke it, which makes the meat cook evenly and get a nice crust. While the meat is cooking, the wood chips and charcoal will keep it moist and tender and keep it from getting too dry. To go with your smoked tri-tip, you can even make your own rub or spice mix.