Tri-tip Cali Style

sam's chop house

©1988

gluten free

AuthorDartagnan

"showing a little Texas love to a Cali favorite"

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Yields8 Servings
 1 3-4 pound TriTip, rinsed and trimmed
 2 tbsp Sam's Chophouse Counter Seasoning(a good sub would be Montreal Seasoning)
 2 tsp dried minced garlic
 1 tbsp olive oil
 1 small spritzer sweet vermouth
 ¼ cup scallions, thin sliced on the diagonal
1

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.

Ingredients

 1 3-4 pound TriTip, rinsed and trimmed
 2 tbsp Sam's Chophouse Counter Seasoning(a good sub would be Montreal Seasoning)
 2 tsp dried minced garlic
 1 tbsp olive oil
 1 small spritzer sweet vermouth
 ¼ cup scallions, thin sliced on the diagonal

Directions

1

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.

Tri-tip Cali Style