If you live east of the Mississippi, you may not be familiar with a cut of beef most westerners enjoy called “tri-tip.” According to Wikipedia, the tri-tip is a cut of beef derived from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. And there is only one per side of beef.
In the long-distant past, when local markets had butchers, this may have been a beef roast your mother or grandmother purchased for Sunday suppers. For the past 20 years, it’s been used in ground meat or cut up for stir-fry. The realization that this cut of meat is generally the same size — and exceptionally versatile to prepare — has created a strong market for it.
One of Char-Broil®’s grilling fans recently submitted a super-fast recipe for plating a tri-tip in what seems like record time – with an assist from the The Big Easy® Smoker Roaster & Grill by Char-Broil®.
- 2.5-pound beef tri tip
- Char-Broil® apple wood smoking box
- Olive oil
- Kosher salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Rub olive oil, kosher salt, pepper and garlic power liberally onto the surface of the meat
- Place inside The Big Easy® Smoker Roaster & Grill by Char-Broil® and set to Level 15
- Cook for 15 minutes, then reduce the temperature setting to Level 8 and prop the lid open briefly to help reduce the temperature
- Cook for an additional 25 minutes or until a meat thermometer inserted into the thickest part of the cut registers 129°F.
- Remove and loosely cover with a foil tent for an additional 10 minutes, which will allow the tri-tip to climb to a target medium-rare temperature of 135°F.
- Slice across the grain, then serve.