Better Than Sex Smoked Tri Tip
Smoked Tri Tip is your new BFF. Smoked Tri Tip is an economical cut of meat that doesn't taste economical, can be smoked whole in under an hour, and makes amazing French Dip leftovers, if there are any leftovers!
Servings: 6 servings
Ingredients
TRI TIP RUB
- 2 tbsp cracked black pepper I used Bourbon Barrel smoked pepper
- 2 tbsp minced garlic
- 1 tbsp beef base
- 2 tbsp fresh rosemary leaves chopped fine
- 2 tbsp olive oil
Horseradish Dipping Sauce
- ½ cup sour cream
- 4 tbsp prepared horseradish
- 3 tbsp milk
- 2 tbsp mayonnaise
- Pinche sea salt
Instructions
- Prepare your smoker for 250 degrees. If you are using a Big Green Egg, you will use the plate setter.
- Throw in cherry, oak or maple wood chips or wood chunks to add additional smoke flavor.
- While the Tri Tip is smoking, make your dipping sauce by comping all the ingredients. Keep in the refrigerator until you're ready to serve.
- Smoked until the internal temperature has reached 125 degrees in the thickest part of the tritip. This should take an hour but don’t go by time, go by temperature, which is why it is important to use a Thermapen or a Chef Alarm to accurately judge the internal temperature of the meat.
- Let the meat rest for 10 minutes before slicing into it. Slice thenly like you would roast beef. The leftovers are great served as a french dip Sandwich. Once you’ve discovered how amazing Tri Tip is, you will want to make it again and again! Check out my other Tri Tip recipes including my Brisket Style Tri Tip and my Tri Tip with Chimmichurri recipe.
Notes
The knife used in these photos is from Dalstrong Knives. I highly recommend their knives (affiliate link, if you decide to buy one I will make a small comission! Thank you for your support!) I have also used affiliate links to Snake River Farms, another brand I highly recommend.