TRI-TIP STEAK
Tri-Tip is one of our favorite cuts of meat to smoke. Foolproof method for smoky, juicy and tender results — perfect for any occasion.
Author:
Pit Barrel Cooker Co.
INGREDIENTS
- 1–6 (2–3 lb.) beef tri-tip roast
- Beef & Game Pit Rub
DIRECTIONS
- Light your Pit Barrel® according to the instructions.
- Remove tri-tip, let rest to room temperature, and coat all sides liberally with Beef & Game Pit Rub.
- Insert one hook through the center of the wide end (about 2–3 inches from end).
- Hang from rods in the Pit Barrel®, leaving space between roasts, and secure lid.
- Cook about 45 minutes or until internal temperature reaches 125º for medium-rare.
- Remove roast(s) and hooks from tri-tip.
- Slice across the grain into ¼–½ inch slices to serve.
RECIPE VIDEO
RECIPE NOTE
Desired Temp: 125º
