Tri-Tip
Easy and Tasty
A perfect summer meal to share with friends or family.
Buying:
Look for USDA Prime Tri-tip with lots of marbling. Make sure to get the meat from butchers whom you trust.
Prepping:
First, let the meat come to room temperature. Thoroughly pat down the Tri-tip to remove water on the surface.
Second, make the wet brine. Combine 1 cup of olive oil, 4 shakes of smoked tabasco, 4 shakes of Worcestershire sauce, and 1 tablespoon of smoked paprika in a bowl. Mix thoroughly. Next, make the dry brine. Combine brown sugar, cinnamon, onion powder, garlic powder, and umami powder in a 1: 1 : 1: 1: 0.5 ratio.
Third, evenly coat the tri-tip with the wet brine. Make sure to get all sides and liberally coat the entire thing. Then, thoroughly coat the tri-tip with the dry brine, patting the seasoning into the meat. Lastly, salt and pepper to taste.
Grilling:
Light the charcoal — I aim for around 250 degrees. Throw in some apple or cherry wood chunks, and continue to let the grill heat up.
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Once the grill is at 250F, place a temperature probe in the meat and place tri-tip into the smoker. After the meat has hit 130-132 internally, remove it from the smoker.
Then, crank the heat, and allow the grill to get as hot as possible. At around 400F, place the meat back in; sear each side for about 1 minute.
Lastly, allow the meat to rest for 10-15 minutes, and enjoy!
Ingredients:
Tri-tip
Olive oil
Worcestershire sauce
Smoked tabasco
Smoked paprika
brown sugar
Cinnamon
Onion powder
Garlic powder
Umami powder
Salt and pepper