Smoked + Reverse Seared Tri-Tip Recipe
Reverse Seared + Smoked Tri-Tip feat. Bold BBQ Smoke Ems™ by Bear Mountain BBQ
Tri-tip is a perfect cut of meat to reverse sear and lock in that juicy, smoky flavor with a high-temperature finish. Use Bold BBQ Smoke Ems™ by Bear Mountain BBQ to add the perfect amount of smoke flavor!
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BBQ, Main Course
American
EQUIPMENT
- Gas or Charcoal Grill
- Smoker
- Meat Thermometer
INGREDIENTS
- 1 packet Bold BBQ Smoke Ems™ by Bear Mountain BBQ ((May 2022 featured box item))
- 2-3 lbs Tri-Tip Steak ((trimmed))
- 3 tbsp Your Preferred Dry Rub ((try The Missing Link by Bow Valley BBQ from April 2022's box, your favorite BBQ dry rub or make your own: 1 tbsp Salt, 1 tbsp Pepper, 1 tbsp Garlic Powder, 1 tsp Fine Ground Coffee, 1 tsp Chipotle Chili Powder))
- Olive Oil ((for slather - substitute your preferred oil, such as grapeseed or cottonseed oil; or, try using apple cider vinegar))
Instructions
Prepare the Tri-Tip
If needed, trim your tri-tip steak to your preference. Pat the entire slab down with paper towels.
Lightly coat the tri-tip with olive oil (or your preferred oil or slather, try using Sweet & Hot Mustard by Wilder Condiments) as a slather to ensure your rub sticks to the meat.
After applying the slather, apply your preferred dry rub using a wet-hand dry-hand technique (see the guide below), ensuring the entire surface of the tri-tip is coated well.
RELATED GUIDE: LEARN HOW TO APPLY DRY RUB FROM THE PROS
Using Smoke Ems™
On one side of the grill, turn on the burner to high or fire up your charcoal and place the Bold BBQ Smoke Ems™ packet directly over the heat until it starts smoking.
Place the meat on the other side of the grill (indirect cooking -- NOT over the open flame) and cook to an internal temp of approx. 120 °F.
RELATED GUIDE: GRILL MASTERS CLUB GUIDE TO GRILLING TECHNIQUES
Now, it's time to complete your reverse sear and lock in those juices and flavors! Move the tri-tip directly over the flame, and cook to an internal temperature of 125° F for medium-rare (1-2 minutes, possibly more depending on the size of your tri-tip).
Then, flip the tri-tip and sear the other side until reaching an internal temperature of 130 °F for medium rare.
After reaching your desired level of doneness, remove from the grill, tent with foil and rest for 15 minutes. Remove foil, slice against the grain and serve!
Alternative Smoker Instructions (without Smoke Ems)
If you don't have any Smoke Ems handy, you can always use your traditional smoker for this recipe.
Apply the dry rub per the above instructions and preheat your smoker to 225 °F. Place the Tri-Tip on the center of the grill and close the lid.
Smoke the tri-tip -- low and slow -- until reaching an internal temperature of 120 °F.
Complete your reverse sear by placing the tri-tip over your heat source (if using an offset smoker, consider searing on your charcoal or gas grill for convenience) and cook to an internal temperature of 125° F.
Then, flip the tri-tip and sear the other side until reaching an internal temperature of 130 °F for medium rare.
After reaching your desired level of doneness, remove from the grill, tent with foil and let the tri-tip sit for 15 minutes. Remove foil, slice against the grain and serve!
Notes
Thanks to the fine folks at Bear Mountain BBQ for inspiring this reverse-seared tri-tip recipe! See more of their barbecue & grilling recipes here.
featured box item, smoked beef, tri-tip steak
