Brisket-Style Smoked Tri-Tip
Thomas J. Story
Tri-tip is a classic California Central Coast cut and is typically grilled over open Santa Maria-style pits. Here, chef Matt Horn gives it the brisket technique and smokes it—which yields a much more tender and flavorful result.
How to Make It
1
Preheat your smoker to 300°F. Make sure you are burning a clean oxygen-rich fire.
2
Trim any loose fat on the tri-tip. Apply olive oil to the meat as a binder and begin seasoning the meat with your rub mixture. Make sure the meat has an even application of rub; repeat the same process on the back side.
3
Place the tri-tip on the smoker and check it periodically. Don't remove the meat until it reaches an internal temp of 135°F., in about 20 to 25 minutes. At that point, remove from the smoker, wrap in foil, and let it rest. Once the meat has rested for 20 minutes, slice against the grain and serve.
Ingredients
1 3-5 lb tri-tip steak
2 tbsp coarse kosher salt
2 tbsp coarse black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp oregano
Directions
1
Preheat your smoker to 300°F. Make sure you are burning a clean oxygen-rich fire.
2
Trim any loose fat on the tri-tip. Apply olive oil to the meat as a binder and begin seasoning the meat with your rub mixture. Make sure the meat has an even application of rub; repeat the same process on the back side.
3
Place the tri-tip on the smoker and check it periodically. Don't remove the meat until it reaches an internal temp of 135°F., in about 20 to 25 minutes. At that point, remove from the smoker, wrap in foil, and let it rest. Once the meat has rested for 20 minutes, slice against the grain and serve.
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