Smoked Tri Tip - but we keep it a nice, perfect Medium Rare
Barbecue Tri TIp
Tri Tips are great steak cuts that are really beefy. And the traditional way to cook them is a reverse sear on a charcoal grill. But for this recipe I seasoned it with BBQ Flavors and smoked it low and slow... but still kept it a perfect medium rare. It's the best of both worlds!
Author:Malcom Reed
Directions
Trim any sinew and excess fat off the Tri Tip.
Season all sides with a light coat of AP seasoning followed by the Hot Rub - rest the seasoned Tri Tip for 20 minutes on the counter.
Prepare a smoker for indirect cooking at 275 degrees using hickory wood for smoke flavor.
Place a meat probe into the thickest part of the Tri Tip and place on the smoker. Smoke until the internal temp hits 115 degrees.
Move the Tri Tip to the hottest area of the pit and brush with a 50/50 mixture of The Bbq Sauce and Vinegar sauce.
Glaze the Tri Tip for about 10-15 minutes or until the internal temp reaches 125-128 degrees.
Rest the Tri Tip loosely covered in aluminum foil for at least 10 minutes then slice across the grain before serving.
how long can I leave wrapped in a cooler after the cook? thanks, Mike