Pull tri-tip, rinse and trim about an hour before beginning.
2
Coat tri-tip well with Counter Seasoning and dried garlic. Let stand 30 minutes to an hour.
3
Bring smoker up to 275° on coal and pecan (California would be mesquite).
Bring cleaned grill up to a sear temp of 500°.
This is going to cook a lot faster than you think, so use a meat thermometer or prob and keep an eye on it.
4
Place seasoned, room temp tri-tip in smoker. This is only going to be (depending on size) 40 minutes to 1 hour at most.
Pull at 120-123° and cover let rest, (Actually in the beginning this wasn't planned, it was just I was busy with a couple other things, but turned out so good, I kept it in the recipe).
EXAMPLE: I pulled at 121°, covered and checked the temp about 10 minutes later and it was 130°.
5
To finish, lightly coat tri-tip with olive oil (or could use tallow or any other fat you prefer).
6
Backing off fire, sear on ALL sides until a nice crust has formed. Mind any large flair ups.
Spritz along the way with sweet vermouth. And again just before covering.
7
You could serve it with an olive oil fresh cored garlic and parsley mix, or a chimichurri if you like. But my family prefers a pecan smoke and let the flavor of the tri-tip to come through.
Pull tri-tip, rinse and trim about an hour before beginning.
2
Coat tri-tip well with Counter Seasoning and dried garlic. Let stand 30 minutes to an hour.
3
Bring smoker up to 275° on coal and pecan (California would be mesquite).
Bring cleaned grill up to a sear temp of 500°.
This is going to cook a lot faster than you think, so use a meat thermometer or prob and keep an eye on it.
4
Place seasoned, room temp tri-tip in smoker. This is only going to be (depending on size) 40 minutes to 1 hour at most.
Pull at 120-123° and cover let rest, (Actually in the beginning this wasn't planned, it was just I was busy with a couple other things, but turned out so good, I kept it in the recipe).
EXAMPLE: I pulled at 121°, covered and checked the temp about 10 minutes later and it was 130°.
5
To finish, lightly coat tri-tip with olive oil (or could use tallow or any other fat you prefer).
6
Backing off fire, sear on ALL sides until a nice crust has formed. Mind any large flair ups.
Spritz along the way with sweet vermouth. And again just before covering.
7
You could serve it with an olive oil fresh cored garlic and parsley mix, or a chimichurri if you like. But my family prefers a pecan smoke and let the flavor of the tri-tip to come through.
AuthorDartagnan
