|EVERY FEW MINUTES|
|SMOKED TRI TIP|
One 1½ to 2½ lb. Tri-tip roast
freshly ground pepper
Soak hickory chips in water for one hour or longer. At least twenty minutes before cooking, rub garlic powder and pepper (to taste) on one side of the roast. Repeat on the other side, with addition of kosher salt. The garlic powder will rehydrate from the moisture of the meat.
Fire up a kettle grill and bring the charcoal to a good gray. Move the charcoal to one side of the kettle, letting it ride up the side. Pour some of the water from the hickory chips into a small metal pan and put that in the kettle opposite of the charcoal.
Place the roast on the hot side of the grill. Cook for two or three minutes, flip and repeat. Next, move it to the cool side of the grill with the thickest side of roast facing the hot coals. There should be no charcoal under the meat. Add a handful of hickory chips to the charcoal.
Place the lid over the grill with the vent directly above the meat. Watch the smoke and as it dwindles, add more chips. Flip the the roast every ten minutes or so.
If the chips stop smoking, try stirring the coals. Add more charcoal, if needed, to keep heat up. You are aiming to achieve good convection heat (heat which moves) and smoke to envelop the meat with flavor.
To test for doneness, push the Tri-tip with a BBQ fork; when it stops feeling like jelly it's about medium rare, but you may wish to use a meat thermometer until you gain experience.
When the meat is done to your liking, plate it up and allow to rest for about 5-7 minutes. Slice across the grain and serve.
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