The best Tri-tip STEAK you’ll ever smoke

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The best Tri-tip STEAK

Thanks to BURNHARD for sponsoring this episode. I’m so glad to have the opportunity today, thanks for coming on my channel! Today I am smoking a delicious tri-tip steak. It’s been nicely aged and perfectly tenderized by someone who knows their way around meat.

Today we’re going to cook up one of my absolute favorite cuts, Tri-tip. It has a very unique flavor that you just can’t find anywhere else. And it’s super affordable too so stick around because I think this might be something new for your dinner table.

I picked up these tasty 13 euros/kilogram yesterday. You see me using them for my very regular, beefy meals? Not only does it taste like picanha but you can also make comparisons to a brisket. I will show you how easy it is to cook this baby. Like, I’ll make some meat, and turn out absolutely delicious – just watch! And before we can smoke the beautiful meats for our dinner tonight (we got a lot of work ahead), first things first: inspection time.

The best Tri-tip STEAK

I want to make sure that all of the silver skin is gone and that there is no excess fat. These look absolutely amazing, they’re so well butchered! I don’t have to do anything else for them anymore.

The first step of making rub is to add two tablespoons worth of finishing salt, followed by one tablespoon each of black pepper and onion powder. Garlic should also get its own pile on top! These spices will all be mixed together. This is a great brisket rub. It’s very close in flavor and texture to the typical Texas style, which usually has salt & pepper mixed with onion or garlic powder. The onion and garlic should enhance the flavors of this beef as much as possible.

That’s exactly what this rub will do for you. I’m gonna make sure I get enough of it on the tri-tip and season all sides, except where there a fat cap side is. The recipe calls out that we need some more spices too so let’s go ahead with those now before getting back to our cooking process.

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Fire up the grill

The moment I’ve been waiting for is finally here! The sun’s going down, and it’ll be time to fire up the BBQ. I just got this thing today – a pellet smoker by BURNHARD. This baby has an immense amount of cooking surface. 

To get the most out of your grill, it’s important that you set it up properly. I’m going to use 120 degree Celsius heat for this experiment and see how long we can cook our steaks at one time. So you want to make sure that the pellets are always stocked up? Great! I can see my fuel level is on point too. It’s time for some more additions then before this messes with our productivity. To complete my beef dish, I’m going to use a moderate amount of hickory. The flavor will go perfectly with the meat and it’s also good for you.

I’m going to be cooking this like a brisket, but actually, it’s not. There are quite a lot of things happening here. The process of smoking meat is an art. There are many different techniques that can be used for this, but the one I’m going to show you today takes about 5 hours from start to finish – which means it’ll still be tender and juicy by dinner time. These cuts of meat are a little more delicate than beef brisket. This means that I have to be extra careful not to overcook it or else my food will come out dry and rubbery.

Making sure your meat is cooked to the right temperature begins with checking it using an accurate thermometer. I recommend this wireless meter, which will allow me to spot-check any part of my cooking without opening up for adjustments or taking off time from other tasks like scraping down sides as they come up so you can keep things moving smoothly in general when working at high volume levels. The two of them are getting their own thermometer, so I’m absolutely sure that both cuts will be hitting the right temperature. 

A barbecue is an unpredictable place. You can’t just assume that the other end will be about equal in temperature because there are going to be areas where it’s much hotter than others, and zones with colder temperatures as well. When you’re cooking a steak, the quality of your meat can make all the difference. You don’t want to under- or overestimate its temperature by not being mindful enough of what’s going on in there. It might sound difficult but luckily I’ve got separate thermometers for each cut that will tell us exactly where our steaks should be at any given time so they’ll come out perfect.

The tri-tips are going on the barbecue with a fat cap down. The meat will be cooked slowly so that it can remain tender and juicy while protecting itself from overcooking.

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Make sure you set the temperature for your tri-tip

I’m going to set the temperature for my tri-tip, and then I’ll roast it just like a brisket. I’m going to set my oven temperature at 93. It says I should cook the delicata at 92-93 and then check, so let’s get started. All right, I’ll do all that. And now we just need to monitor the cook but let’s close up the lid and see what happens.

We could just eat the tri-tip, but why not top it off with some sauce? You’re still thinking about what to serve this delicious cut of meat right?! Well, there’s nothing wrong with getting creative and making something new. And I have a recipe for you that involves some veggies. Don’t run away, it’s perfect as a sauce on top of your favorite steak.

Once you have cut and cleaned your Chinese cabbage, place it in a jar along with enough vinegar to cover the vegetable’s height. That’s about half a liter here. Add three tablespoons of sugar, one tablespoon of salt, ground pepper, and chili flakes to taste for someone who likes their food spicy! For an even more authentic feel use two pressed garlic cloves. The moment I close the lid and shake it fiercely, then press down on top until everything is covered in vinegar. Make sure you let this sit for at least four hours.

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The sauce is a little different from what you might be used to. It’s not really an Alabama white sauce like most people think of when they hear “brisket.” This one has more sweetness, with just enough spice to give it some kick. The mayonnaise base is what you need to get started with Dutch cooking. We love our sauces and it’s no different when we use this one. 

The amazing, versatile, and flavorful sauce for your brisket! This recipe makes about 500 milliliters which are enough to cover one pound of meat. Take 400 ml of mayonnaise, add 100 milliliters of white vinegar, a teaspoon of salt, 50 milliliters of maple syrup, a tablespoon of ground black pepper, a tablespoon of chili flakes, 2 tablespoons of garlic and onion powder, and a tablespoon of Paka powder. Mix it up. If you’re looking for a new BBQ flavor, this is it. The sauce has an amazing taste that will make your mouth water just by tasting the sample appetizers we sent over from our restaurant!

Those steaks are looking delicious, I can’t wait to taste them. The tri-tip has been smoking for 4 hours and according to my thermometer, they still have 2 more before reaching the desired temperature. At least that’s what it says on this here monitor of mine…

The color is gorgeous and it looks like they have a nice crust on top. I don’t want to mess with anything else though- this bark has my attention. The tri-tip is a delicious cut of meat that will ensure our barbecue has the juiciest, most tender steaks. Just got a notification from my cell phone to remove one of these bad boys because they’re cooking faster than the other. But don’t worry I know which steak goes on first so no worries there either. Luckily they’re numbered, so you can always know which one it is.

The second tri-tip steak is now ready to come off after 10 minutes. It’s ready to be cooked now but first, it needs 20 more until we’re done with this part. The beef smells incredible in here and can’t wait for these steaks out on their own so they’ll cool down enough.

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That is really something. I can’t believe you smoke meat on that. It’s so appetizing and the smell seems to make my mouth water even more than before. The smoker looks great, too – especially when compared with all of the other bulky backyards BBQs we see around here sometimes.

The tri-tip is a cheap and delicious cut of meat that tastes just as good when cooked on the grill. You should try it out. The tri-tip is a cut that tastes just as good when cooked on the grill, but it’s also well-balanced enough to be enjoyed in sandwiches. I love this meaty steak for its simplicity and balance – you won’t regret trying out these delicious flavors.

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Have you heard of Pitmasterx? It’s a site with some really great recipes for all your next grilling needs. So keep on grilling, it won’t disappoint you!

Editor’s Choice: Top-list Outdoor Griddles

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