Smoked Beef Tri-Tip Roast...YUM!!

Discussion in 'Beef' started by suzukiparts1, Apr 25, 2016.

  1. I was recently introduced to the tri-tip cut of beef, it has to be one of the juiciest and tender pieces of meat!  I get mine from a local butcher, it tastes much better than the meat I get at the grocery store.  This cut has a large fat cap on it, I smoke my roast without removing the fat cap and place it so the fat cap is at the top so it drips over the meat while it cooks.  I use a Masterbuilt 40" electric smoker.  With quite a bit of experimentation I came to the conclusion that less is more when it comes to seasoning this cut.  I keep it simple, using a dry rub of kosher salt, ground pepper, garlic powder, and a TOUCH of cayenne.  The best temperature I found is 230°F, it cooks perfectly and stays juicy.  The last time I made one, last week, I used hickory AND mesquite which gave it a delicious flavor.  I cooked mine to an internal temperature of 138°F and finished over the fire on my grill to medium rare, searing the meat and concentrating on cooking the fat cap.  It was absolutely superb!!  I served it with a tossed salad, garlic cheese mashed potatoes, and sweet white corn.

     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a perfect meal to me!

    Nice job!

    Al
     
    suzukiparts1 likes this.

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