If you’re a fan of smoked meat, there’s nothing quite like a perfectly cooked tri-tip. It’s tender, flavorful, and smoky all at once. But if you’ve never made one before, it can be intimidating to know where to start. Not to worry, though – this step-by-step guide will walk you through the entire process, from selecting the right cut of meat to getting that perfect crust on the outside. By the time you’re done, you’ll be ready to impress your friends and family with your amazing smoked tri-tip skills. Let’s get started!

How to Make Delicious Smoked Tri Tip – A Step By Step Guide

Are you looking for a simple, yet tasty method to smoke your tri-tip? Look no further! In this step by step guide, we will show you how to make a delicious smoked tri-tip with a rub made from only five essential ingredients. We will also provide a list of recommended equipment and tips to ensure your meat comes out perfectly.

Introduction

Smoking meat is a technique that has been around for centuries and has become increasingly popular in recent times. Smoking allows you to flavor meat in a way that is impossible to achieve by other means. Tri-tip is a popular cut of beef that can be smoked to perfection. To smoke a tasty tri-tip, you need to follow a few simple steps.

Step 1: Preparation ##

• Start by making the rub. The rub consists of black pepper, granulated garlic, paprika, kosher salt, and chipotle chili powder.
• Generously apply the rub to the tri-tip, making sure to coat the meat evenly on all sides.
• Let the tri-tip sit at room temperature for 30 minutes to allow the flavors to seep into the meat.

Step 2: Smoking

• Heat your smoker to 225°F.
• Smoke the tri-tip until its internal temperature reaches 138°F (you can use an Instant Read Thermometer or Ivation Wireless Thermometer).
• The recommended wood to use is pecan, hickory, or cherry.
• Keep the smoke going for the first 90 minutes, then stop adding wood chips.
• The temperature is more important than time when it comes to smoking meat.

Step 3: Resting and Slicing

• Once the internal temperature of the tri-tip has reached 138-140 degrees Fahrenheit, remove it from the smoker.
• Let the tri-tip rest for 15-20 minutes before slicing it up with a Victorinox Slicing Knife.
• Slice the meat against the grain to ensure that it stays tender and juicy.

Recommended Equipment

• Char Broil Electric Smoker: This smoker is an easy-to-use model that can smoke tri-tip to perfection.
• Victorinox Slicing Knife: A high-quality slicing knife is necessary to cut the meat into thin slices.
• Instant Read Thermometer: An accurate thermometer is crucial to ensure that the meat is cooked to perfection.
• Ivation Wireless Thermometer: This thermometer allows you to monitor the meat’s temperature remotely.

Video Equipment Used

• Canon T5i: A great DSLR camera for shooting high-quality video.
• Canon EF-S 18-135mm USM Lens: This versatile lens is perfect for shooting up-close shots of the meat.
• Saramonic Wireless Lavalier Microphone: This microphone is perfect for capturing clear audio.
• Shure VP83 Microphone: A directional microphone that is perfect for picking up the sound of the smoker.
• NEEWER LED Dimmable Light: This light is perfect for filming in low-light situations.

Conclusion

Using these simple steps and recommended equipment, you will be able to make a delicious smoked tri-tip that is sure to impress your guests. Remember, smoking meat is all about patience and keeping an eye on the temperature. With the right equipment and a little bit of patience, you can smoke meat to perfection.

FAQs

1. Can I use a gas grill to smoke tri-tip?

Yes, you can use a gas grill to smoke the tri-tip. However, you will need to adjust the temperature and cooking time accordingly.

2. How long does it take to smoke a tri-tip?

The cooking time will vary depending on the size of the tri-tip and the temperature of the smoker. It’s best to rely on the internal temperature of the meat rather than a specific time.

3. Can I substitute the recommended wood with other types of wood?

Yes, you can use any type of wood that you prefer. The recommended woods are just some of the most popular choices.

4. Should I remove the fat cap before smoking the tri-tip?

No, you should leave the fat cap on the tri-tip while smoking. It will help to keep the meat moist and add flavor.

5. How do I store leftover smoked tri-tip?

If you have any leftover smoked tri-tip, you can wrap it in aluminum foil and store it in the refrigerator for up to three days.