Smoked Tri Tip
by Richard Ward
Tri Tip Is From The Lower Sirloin
Do you have a recipe for smoked tri tip in a smoker, not a grill?
I have an electric smoker that works great for ribs and chicken. I would like to try smoking a tri-tip. Can you help?
Tri tip is renowned for it's low fat content and great flavor and because it is cut from specific area of the animal it is usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. Basically it's the end of the sirloin and called tri tip because it is triangular in shape.
Because it is low in fat you've got to be careful not to overdo the smoking otherwise it will be dry.
It is also known as the Santa Maria steak as it's been the specialty of Santa Maria county California for many years. Red Oak is the traditional wood to use but if you can't get it then Mesquite works just fine too. There are many recipes for grilling and here's a great one for smoking a whole tri tip.
The ingredients below are for the rub.Preparation Time:-
15 minsMarinade (rub) Time:-
60 minsCooking Time:-
120 minsTotal Time:-
3 hrs 15 mins
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon fresh ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoon garlic powder
- 2 teaspoons salt
Mix up all the ingredients and rub onto the meat and then give it about 60 minutes for the rub to permeate the flesh and work its magic.
Set your smoker up for 225ºF or 110ºC and smoke for about 2 hours depending on the size of your beef.
Remember it's a lean cut so you don't want to overcook it (in my opinion), I prefer mine rare.
To be absolutely sure use a BBQ thermometer
and look for an internal temperature of about 125-130ºF (52-54ºC) before pulling your smoked tri tip out of the smoker.
When done, just let it sit for 15 minutes and then cut it up into steaks.....delicious!
See Also:-Barbecue Beef RecipesBarbecue Beef Brisket RecipesBarbecue Chuck Roast RecipesGo From Smoked Tri Tip To More Easy Barbecue Recipes
The Best Way To Smoke A Sirloin Tip Roast?
by Stephen Gorw
Sear It Before Indirect Cooking
I have an 11 pound sirloin tip roast beef I would like to smoke for Thanksgiving. Do you have any suggestions on the best way to smoke it so it doesn't come out like shoe leather?
If you don't want it to come out like shoe leather then one essential piece of equipment that you need is a here
that was sent in by one of my site visitors and this recipe demonstrates a great way to cook sirloin on your barbecue.
Basically you sear it on all sides and then cook indirectly. I generally work on 20 minutes per pound for the indirect roasting phase,
If you're looking for additional flavor then try your favorite barbecue rub
just before you start to sear the joint.
See Also:-Grilled Beef SirloinBarbecue RubsBarbecue MarinadesHomemade Barbeque SaucesReturn to Home Page from The Best Way To Smoke A Sirloin Tip Roast