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Slicing tri tip

Smoked Tri Tip Roast Recipe

Martin Earl
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Equipment

RFX MEAT Wireless probe
RFX GATEWAY
RFX GATEWAY Wireless receiver
Thermapen ONE
Thermapen ONE

Ingredients
  

  • 1 Tri tip roast trimmed
  • 2-3 Tbsp Dijon or brown mustard
  • 4-5 Tbsp your favorite BBQ rub or a 50/50 mix of salt and black pepper

Instructions
 

  • Heat your smoker to 220°F (104°C).
  • Rub the roast all over with the mustard and then the rub.
  • Insert RFX MEAT up to the recommended immersion line in the tri tip with the probe tip as close to the thickest part of the meat as you can get it. In the app, set the high-temp alarm to 110°F (52°C) for medium-rare or 115°F (54°C) for medium. (Yes, those temps are low, but we'll be searing it and raising the temps on the grill.)
    Inserting RFX MEAT into a tri tip
  • Set up an air probe, with the high alarm set to 245°F (118°C) and the low alarm set to 195°F (91°C).
  • Place the meat in the smoker.
    2 tri tips on a smoker grate with RFX meat in foreground
  • Close the smoker and cook the tri tip.
  • While the meat smokes, preheat a grill for searing.
  • When your meat alarm sounds, verify the temperature with your Thermapen ONE to be sure the meat has reached the temperature you are looking for.
  • Place the tri tip on the grill for a few minutes on each side to give it some yummy Maillard browning and caramelization. Check the temp with your Thermapen ONE the app so you can refine your pull temps as you learn more about this cut and your grill. Our target final temp is 130–135°F (54–57°C) for medium rare. We pulled it a little above 120°F.
  • Allow the roast to rest for 10 minutes to allow carryover cooking to finish and for the proteins to reabsorb the juices in the meat.
  • Slice your tri tip and enjoy! In this case, we made a superior steak sandwich which was one delicious way to eat this remarkable cut.
Keyword Tri tip
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