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