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Smoked tri tip cooking instructions

Updated on May 30, 2013

Perfect tri tip

A big part of making a perfect tri tip is the preparation. I like to trim all the fat off of my tri tip as rup will not penetrate beyond the fat and the flavor does not get into your meat. So take a very sharp knife and trim the fat off of your tri tip. I then like to inject my meat for beef I keep it simple I use beef stock and my own rub ( I will give you the recipe for that later) I usually do 3 tri tips so keep that in mind if your doing less than that in regards to how much injection you make. I make 4 cups of beef stock and bring it to a simmer then I add half a cup of rub and let it simmer for 5 minutes. Stir it with a whisk while it simmers. Let it sit an cool a bit (till it is warm) once it is warm use a strainer and pour it thru the strainer into a bowl. The reason you use the strainer is so that it will not clog your injector. I will then inject my tri tip every inch (just a little squirt in every hole). after I inject them I will put all of my tri tips in a deep pan and pour the rest of the left over juice and pour it on top of the tri tips and I will put them in the fridge overnight.



Cooking day. I like to take my tri tips out of the fridge and let them come to room temp before I cook them (around 1.5 hours). Once I start my smoker I finish prepping my tri tips. I take them out of the juices and use a paper towel to pat them dry. I then take olive oil and rub it on the whole tri tip (you do not need a lot). I then take and put my rub all over it and then let them all sit till the rub liquifies. Now your ready to cook them


Temp instructions first hour put it on the lowest setting you can for my cooker that is 150 degrees. After the first hour spritz with apple juice worcestershire mixture ( 2 cups apple juice 1 cup worcestershire) then turn your heat up to 280 and spritz every 15 minutes. cook until your desired meat for a lot of pink cook til 140 less pink 150 and for no pink 165. Always put your meat thermometer int he thickest part of the meat.


I make my own rub here is the recipe for enough to do one tri tip.

1 teaspoon of kosher salt

2 tablespoons of course black pepper

1 teaspoon white sugar

1/2 teaspoon of chipotle powder

1 teaspoon of chili powder

1 teaspoon of garlic powder

1 teaspoon of onion powder

if you like a little kick add 1 teaspoon of cayenne pepper.


BBQ takes lots of work take your time and do it right and you will be happy you did

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