Texas-Style Smoked Tri-Tip
America is a land of diversity, and American barbecue is a reflection of that diversity! From the East Coast to the West Coast, regional barbecue styles showcase the unique histories and tastes of the people who live there. While tri-tips may be a quintessential California cut of beef, this recipe is all Texas. With just the essential seasonings and a whole lot of smoke, it’s a delicious way to celebrate American heritage!
- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 1 hour
Ingredients
- 1 (3lb) Tri Tip Roast, trimmed
- 2 tbsp. Garlic Powder
- 2 tbsp. Mustard Powder
- 1 tbsp. Chili Powder
- 1 tbsp. Onion Powder
- 2 tsp. Salt
- 2 tsp. Black Pepper
- 2 tbsp. Apple Cider Vinegar
- 1 tbsp. Vegetable Oil
- Mesquite Wood Chips, soaked in water for 1 hour
Instructions
Prepare smoker for indirect heat, and preheat to medium-low heat or 250 degrees for 30 to 40 minutes. In a small bowl, combine garlic, mustard, chili, and onion powders with salt and pepper. Whisk together vinegar and oil in a separate bowl, then use mixture to coat tri-tip. Pack dry rub onto tri-tip, making sure to cover the entire surface.
Smoke the tri-tip for 45 minutes to 1 hour, or until it reaches an internal temperature of 115 degrees. Allow tri-tip to rest for at least 10 minutes before serving. Great for a barbecue or sliced on a sandwich.
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