[et_pb_column type=”4_4″][et_pb_text admin_label=”Text”]We spend a lot of time cooking low and slow, but sometimes you just want something that’s a quick cook, but a substantial feed. Enter the smoked tri-tip. Tri-tip is a cut that you can cook in around an hour, because you’re only shooting for medium at most before finishing it hot and fast.
This technique is known as reverse searing, where you bring the meat up to the desired internal temperature slowly, then give it a hot and fast sear to finish it off.
We’ve paired this with our coffee rub, because coffee and beef are a match made in heaven.
Served alongside it is a tomato salad, with plenty of acidity that makes a perfect accompaniment to the beef.
- 1-1.2 kg Tri-Tip
- Moonshine BBQ Coffee rub (or substitute)
- A dozen cherry tomatos, quartered
- 1/2 red onion, finely diced
- 1/4 cup basil, chopped
- 1/4 cup parsley, chopped
- 1 TBS Balsamic vinegar
- 2 TBS Olive Oil
- Salt and Pepper to taste
SMOKED TRI-TIP METHOD
- Trim all fat and silver skin from the surface of the tri tip, and rub with coffee rub (or a substitute)
- Prepare smoker to 250F, and tri-tip the grill and close the lid. Place the thinnest part of the meat away from the heat source where possibly so as not to overcook it. If you have a probe thermometer, insert it into the thickest part of the meat.
- While the tri-tip is cooking, combine the tomatoes, onion, basil, parsley, balsamic vinegar and olive oil. Season to taste.
- After 45 minutes, check the tri-tip with a probe thermometer. You’re looking for an internal temp in the thickest piece of 135F
- Remove from smoker and rest under foil for 15-20 minutes
- Prepare your cast iron hotplate, or a cast iron pan to screaming hot and add a knob of butter
- Sear the tri-tip for 30 seconds on each side, then remove to rest again.
- Rest for 15 minutes and slice against the grain
- Serve with the tomato salad over the top of the meat