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Smoked Tri Tip Recipe - AnnRecipe

Smoked Tri Tip Recipe

Tri-tip is a top quality cut of meat with the large, bold, juicy taste of grilled steaks–what higher way to get pleasure from it this summer season than making a Smoked Tri Tip Recipe within the yard? Fire up that smoker–you realize you wish to. And excellent news: smoking a tri tip doesn’t require 12 hours and constant monitoring. Nope. It’s simple to cook and normally is prepared in a couple hours, a lot faster than the beans! For those who’ve ever questioned whether or not to smoke or grill a tri tip, hopefully this recipe will level you in a juicy new path. Let’s smoke some meat!

Smoked Tri Tip Recipe

Recipe by annCourse: Main DishDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

2

hours 
Calories

90

kcal

Ingredients

  • 2-3 pound tri tip roast fat cap and silverskin removed

  • 3 Tablespoons salted butter

  • 1 sprig rosemary

  • 2 Tablespoons each salt, pepper, and garlic powder

  • FOR SALSA VERDE
  • 1 cup roughly chopped parsley leaves

  • 1/4 cup extra-virgin olive oil

  • 5 garlic cloves

  • 1 tablespoon capers

  • Lemon zest from 1/2 lemon

  • Lemon juice from 1/2 lemon

  • Pinch of red pepper flakes

  • Kosher salt

instructions

  • Preheat your smoker to 225°F. I like to make use of a strong wood like oak or hickory.
  • Season the tri tip on all sides and place within the smoker. Shut the lid and smoke till the inner temperature reads 120°F for a rare roast, 127°F for a medium rare roast, 133°F for a medium roast, 140°F for a medium well roast, or 150°F for a well done roast.
  • When your tri tip is close to the proper inner temperature, preheat a forged iron skillet over excessive heat. Take away your tri tip from the smoker.
  • Put 2-3 tablespoons of butter into the forged iron skillet and let it soften. Drop within the sprig of rosemary and then place the tri tip into the scorching butter. Sear the tri tip for 2-3 minutes per side, spooning the butter and rosemary over the steak as it cooks.
  • Pull your roast out of the pan and transfer onto a reducing board. Enable the roast to relaxation for 15 minutes earlier than slicing towards the grain and serving. The grain adjustments in a tri tip, so I all the time begin on the smallest level finish and angle my knife as wanted to maintain my slices going towards the grain.
  • Prepare the salsa verde: Place parsley, capers, garlic, lemon zest, lemon juice, red pepper flakes, and kosher salt in a food processor, pulsing till all ingredients are chopped and well-combined. Scrape down the edges. With the motor working, slowly stream within the olive oil. Cease after you’ve added 1/ 2 the oil, scrape down the sides, after which add the rest of the oil. Season to taste with extra kosher salt and lemon juice.

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