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Smoked Beef Tri-Tip Roast...YUM!!

post #1 of 2
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I was recently introduced to the tri-tip cut of beef, it has to be one of the juiciest and tender pieces of meat!  I get mine from a local butcher, it tastes much better than the meat I get at the grocery store.  This cut has a large fat cap on it, I smoke my roast without removing the fat cap and place it so the fat cap is at the top so it drips over the meat while it cooks.  I use a Masterbuilt 40" electric smoker.  With quite a bit of experimentation I came to the conclusion that less is more when it comes to seasoning this cut.  I keep it simple, using a dry rub of kosher salt, ground pepper, garlic powder, and a TOUCH of cayenne.  The best temperature I found is 230°F, it cooks perfectly and stays juicy.  The last time I made one, last week, I used hickory AND mesquite which gave it a delicious flavor.  I cooked mine to an internal temperature of 138°F and finished over the fire on my grill to medium rare, searing the meat and concentrating on cooking the fat cap.  It was absolutely superb!!  I served it with a tossed salad, garlic cheese mashed potatoes, and sweet white corn.

 

post #2 of 2

Looks like a perfect meal to me!

 

Nice job!

 

Al

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