An award-winning recipe for Smoked Tri Tip, made with a wine marinated smoked tri tip and smoked slowly to perfection.
American, barbecue, bbq, meat
smoked tri tip, tri tip marinade, tri tip steak
AuthorMary Cressler, Vindulge
For the Tri Tip
2-3poundTri Tip,at least USDA Choice or Higher
For the Marinade
2garlic cloves, diced
For the Rub
2tablespoonssalt and pepper rub,equal parts salt and coarse ground pepper
Trim excess fat off tri tip (see video for visual).
In a large zip lock bag add marinade ingredients and the trimmed tri tip. Seal tight and shake well to mix. Marinade for anywhere from one hour, up to 6 in a dish in the fridge, remembering to flip the marinade and bag halfway through your marinade.
Remove meat from marinade and then pat dry, remove excess rosemary and chunks.
Pre heat the smoker to 250 degrees F.
Add the tri tip. Cook for about one hour, until it reaches an internal temperature (IT) of 127 degrees.
Pull from smoker and wrap tightly in foil (or wrapped and stored in a small cooler with NO ice), to let juices have the time to settle (about 15 minutes). Then remove from wrap/cooler.
Slice against to grain, this is key for tri tip due to the way the striations change over the course of the meat.