One of Monica's favorite thing that I smoke is Tri Tip. I would smoke a couple a month when we lived in California, because it was so readily available.
But since moving to Wisconsin it has become a challenge to get my hands on some Tri Tips.
Luckily my local butcher recently had gotten his hands on some Tri Tips, and once I found out I knew I had to smoked a couple of them.
Ingredients:
Tri Tip
Kosher Salt
Montreal Steak Seasoning
Start my applying some Kosher Salt to the Tri Tip. Let the meat rest for 10-15 minutes. After that rinse the Salt off of the Tri Tip in your sink with cold water. Season with the Montreal Steak Seasoning. Set aside.
Heat up your smoker to a temperature of 225-250 degrees. I would recommend using Oak wood or pellets, as that is the official wood to smoke with Tri Tip. Smoke until the internal temperature reaches 120-125 degrees. Remove and set aside as you crank up your smoker to 550-600 degrees.
Once your smoker or grill had gotten up to temperature grill the Tri Tips for a few minutes on each side. Get the internal temperature up to around 130 degrees. Once a nice bark has formed and temperature has been achieved remove and cover with foil.
Slice the Tri Tip against the grain. This usually requires you separating the meat in the middle where the grain changes for slicing. Serve and enjoy!
To see me cooking this recipe simply watch my video below.
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