Monday, September 9, 2013

Smoked Tri Tip

The Tri Tip is a triangle shaped cut of muscle from the Bottom sirloin primal cut.  It has been made famous in California as Santa Maria Tri Tip which relates to a style of barbecue originating in Central California.  Santa Maria barbecue is cooked on a open grill using red or white oak.  The temperature is controlled by turning a wheel and raising or lowering the fire box which is directly under the grilling surface.  


Tri Tip is a very tender cut that is best served medium rare when cooked on the grill.  I have found that smoking the Tri Tip takes it to another level of flavor while maintaining an extremely tender cut of meat.  Tri Tip is a lot more forgiving than brisket and is certain to impress your guests when served.  

I coated the meat lightly with olive oil and then rubbed the meat with salt, pepper, dried oregano, and cayenne pepper.  I only did a light rub because the meat is very flavorful on its own.  The rub just compliments the meat and smokiness that will be imparted in the smoker.

I wrapped the meat in foil and let it sit in the fridge for 2 hours.  When I was ready to start smoking, I pulled it out and let it sit at room temperature while the smoker was heating up.  I put the Tri Tip on the smoker at 225 degrees for 2 hours, then wrapped it in foil and placed it back on the smoker for another hour.  



At the end of that hour I pulled the Tri Tip off of the smoker and opened the foil to let the meat rest for 10 minutes before cutting it (I know, this is the hardest part, but it is worth the wait).  When I cut the Tri Tip I stared at one of the ends and cut slices at a 45 degree angle for a great presentation.