Smoked Beef Tri Tip
Servings
An underrated cut that is gaining popularity for its incredible flavour and minimal preparation and cook time!
INGREDIENTS EQUIPMENT
EQUIPMENT
Method
Our tri tips require minimal to no trimming straight from the packet. Any loose strands of meat or fat can be trimmed off using a sharp knife, as well as any areas containing silverskin. Note – The tri tip will remain whole for the cooking process and sliced when serving.
Beef Tri Tip Not Trimmed
Beef Tri Tip Trimmed
Once trimmed, the grain direction of your tri tip will become clearer. This is an important step to make note of now, so when you reach stage 7 (slice & serve) you cut it correctly, against the grain. Each tri tip is different, so the grain direction will vary. Use the photo below as a visual guide.
Tip – Take a photo of your own Tri Tip for accurate reference cut opposite direction to the grain
Once trimmed and the grain direction has been established, it’s time to season. A classic combination of Salt, Pepper and Garlic (SPG) is always a great choice. A rub containing smoked paprika gives an added depth of flavour and colour. Avoid anything with too much sugar as this will burn during the sear stage. Apply a light coat from a height for even coverage and pat into the meat.
Beef Tri Tip with SPG rub
Stage 1: Once the meat is seasoned, reached room temperature and your BBQ is running cleanly at 225f/107c, it is time to put the Tri Tip on. Place it on the grill, indirect (opposite) the heat source with the larger section closest to the heat. Smoke for 45 minutes -1 hour then check the internal temperature of the meat. It wants to read 50f/10c below your preferred steak internal temperature – in this case 45c for medium rare. Once it reaches the temperature required it’s time to move onto stage 2 of the cook. Note – Higher marble score cuts can be cooked slightly longer to help render the extra fat. We suggest aiming for the internal temperature above your usual preference, in this case 50c for medium instead of medium rare.
Stage 2: Remove the tri tip from the BBQ for 5 minutes and wrap in foil. Stoke the fire, increase the temperature of your BBQ to 400f/200c + or pre heat a cast iron skillet ready to finish cooking the Tri tip. Once up to temperature, place the tri tip directly over the heat source or in the pan with some butter and sear on each side, flipping and turning every 45 seconds to ensure an even char on all sides. Once the internal temperature reaches your steak preference – in this case 55c for medium rare, remove from the heat and place on the side. (If using a higher marble score cut, in this case remove from the heat at 60c for medium, or 5 degrees above your own steak preference)
Recipe Notes & Tips
Choose your Tri Tip:
Season your meat:
Although the seasoning sounds simple, the quality and granule size of each ingredient makes a big difference. Choose from one of our classic SPG (Salt, Pepper, Garlic) rubs, or a few other recommendations:
- Jackalope – SPG
- Coast n Smoke – SPG
- Low N Slow basics – Steak Shooter
- Feedlot – Black Angus
Smoke Flavour:
If using charcoal, our range of slow burn wood chunks work really well when used during a cook. 2 to 3 chunks is normally enough to get good smoke flavour for a full cook.
Wrap:
Doneness:
In reference to our ‘Steak Station’ section, below are the internal temperatures to aim for to achieve for our preferred steak result:
- Rare: 50C or 122F
- Medium Rare: 55C or 131F
- Medium: 60C or 140F
- Medium Well: 65C or 150F
- Well Done: Over 70C or 160F
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