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Smoked Beef Tri-Tip; Reverse Sear - Medium Rare to Medium Recipe

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This recipe for Smoked Beef Tri-Tip; Reverse Sear - Medium Rare to Medium is from The Kingsbury Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3ish Pound Beef Tri-Tip
1 TBL Kosher salt
1 TBL Garlic powder
1/2 TBL Black pepper
Vegetable oil
Butter
Rosemary, fresh or dried
Directions:
Directions:
1. Dry Brine - 1 to 2 days before cooking. No more than 48 hours
2. Combine salt, garlic powder and pepper
3. Rub Trip-Tip all over top, bottom and sides with seasoning
4. Put Tri-Tip, uncovered into fridge
5. 1 to 2 hours before smoking, remove Tri-tip from fridge and let it come to room temperature


1. Smoke - Preheat smoker to 225º
2. Put Tri-tip into smoker, fat cap up
3. At approximately 1 hour, spritz top with apple cider vinegar
4. Turn tri-tip over in smoker so fat cap is on the bottom
5. At approximately 1/2 hour, spritz top with apple cider vinegar
6. At 1/2 hour intervals continue spritzing top with apple cider vinegar
7. Remove Tri-tip at 111º

1. Reverse Sear - Preheat cast iron skillet on stove with vegetable oil until very hot
2. Put butter and rosemary into hot oil to melt butter
3. Put Tri-tip fat cap down in skillet for 2 minutes
4. Spoon butter/oil and rosemary over Trip-tip
5. Flip Tri-tip and sear bottom side for 2 minutes
6. Spoon butter/oil and rosemary over Trip-tip
7. Let rest for a minimum of 20 minutes for juices to redistribute
8. Thinly slice against the grain*

*NOTE: Trip-Tip has grains going in 2 different directions. They change directions where the Tri-tip shape kind of bends. Cut the Tri-tip at that point and slice each section thinly against their respective grains.

 

 

 

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