How to Make a Perfect Tri-Tip

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 ...

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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

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