Juicy Smoked Tri Tip

🧂 Ingredients

• 1 tri tip
• 2 tablespoons olive oil
• ½ tablespoon salt
• ½ tablespoon black pepper
• ½ tablespoon garlic powder
• ½ tablespoon smoked paprika
• 4 tablespoons salted butter

Instructions

• 1 If the tri tip is untrimmed, use a sharp knife to cut off the large fat cap.
  Flip the tri tip and trim off any excessive pieces of fat and silver skin. Even
  if your tri tip was trimmed, make sure it doesn't need any additional trimming
  and remove those spots if necessary.
• 2 Rub the olive oil all over the tri tip.
• 3 Stir together the salt, black pepper, garlic powder and smoked paprika and rub
  all over the meat so that it's well-coated. If desired, you can wrap the meat in
  plastic wrap and allow it to dry brine in the refrigerator for 12-24 hours.
  However, this step is optional, and you can move straight to smoking if you'd
  like.
• 4 Place the tri tip directly on the grates of a 225-degree F smoker with a water
  pan. Insert the leave-in meat thermometer, close the lid and smoke until it
  reaches 5-10 degrees below your desired final internal temperature (see notes
  for temperatures).
• 5 As the meat nears your desired temperature, heat a cast-iron skillet over
  medium-high heat until it's blazingly hot. Right before searing the meat, add
  the butter, which will melt almost instantly. Place the tri tip in the hot
  skillet. You might need to curl the small end to help it fully fit. Sear until
  browned, about two to three minutes. Flip and repeat on the other side.
• 6 Remove the tri tip from the skillet and place on a cutting board. Allow it to
  rest for five to 10 minutes. Cut into thin slices against the grain, rotating
  the meat as needed when the grain direction changes. If desired, spoon remaining
  melted butter on meat and serve. Enjoy!

Nutrition Info