Smoked Tri-Tip

Name: Smoked Tri-Tip
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 kg Tri-tip; 2 tbsp Yellow mustard; 2 tsp Salt; 2 tsp Black pepper; 3 tbsp BBQ sauce

Andy Randazzo @cook_3067553

I have ruined a lot of tri-tips by over cooking. Monitor closely so as not to overcook. I sometimes remove from heat or shut off heat and leave in smoker at 130 degrees to be safe. It will continue to cook after removing from heat. A meat thermometer is mandatory.

Andy Randazzo @cook_3067553

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Ingredients

2 hours

4 servings

1.5 kgTri-tip
2 tbspYellow mustard
2 tspSalt
2 tspBlack pepper
3 tbspBBQ sauce

Saved

Steps

2 hours

1

Trim excess fat from the tri-tip.
2

Rub mustard all over the meat as a binder.
3

Coat evenly with salt and black pepper or other spices
4

Place in smoker at low heat. Insert meat thermometer.
5

Smoke until internal temp reaches 130°F -140°F (about 1–2 hours).
6

Adjust heat if cooking too fast or slow.
7

Remove from smoker. Brush a thin layer of BBQ sauce on all sides.
8

Grill on BBQ until a crust forms.
9

Remove and let rest. Final temp should reach 140°F or more depending on preference.
10

Slice thin or thick as you prefer. Keep warm in oven or smoker until serving.