Flame Seared Tri-Tip Goodness

Say what you want to about living in California, there are a few advantages. Being a conservative in a state controlled by liberals isn’t one of them. Loving a good barbecue on the other hand is. Californians, especially those in the central valley, can barbecue almost all year.

Here in the central valley, we rarely see snow. I can count the number of times we’ve had snow actually stick to the ground on one hand. While it does rain in the winter, if you are lucky enough to have a covered patio as we do, a little rain doesn’t get in the way of a good barbecue. Hubby has really been perfecting his ability to smoke a Tri-Tip. I’ve tried a number of different rubs, while Hubby has experimented with a few different techniques. Thus far, this flame seared slow smoke with a simple rub is hands down one of the best Tri-Tips we’ve created.

Slow Smoked Flame Seared Tri-Tip
3 lb Tri-Tip Roast
1/2 tablespoon Black Pepper
1/2 tablespoon Garlic Salt
1/2 tablespoon Oak Smoked Salt
1/2 tablespoon Onion Powder

Trim excess fat from the Tri-Tip, leaving just enough to melt into the meat and help keep it moist.

In a small mixing bowl, mix together the pepper, garlic salt, smoked salt and onion powder

Rub half the seasoning on the fatty side, turn and rub remaining spices on the meaty side.

Wrap tri-tip tightly in plastic wrap, let rest on the counter for 45 minutes

Fill chimney with wood chips. Place on the coal side of smoker. Open side door. Stuff paper into the holes of the chimney. Let burn until will is fully involved.

Close side door, top lid and any other air vents for about 5 minutes for the flames to subside while the wood smokes.

Spread chips, adjust vents to maintain enough air flow to keep wood chips smoking.

Place a drip pan under grate where the meat will smoke. Let heat to 225 degrees.

Place tri-tip, fat side up, on grate above drip pan. Let smoke for 1 hour, replenishing wood chips as needed to maintain smoke.

Turn, continue to smoke 45 minutes. Check internal temperature, the ideal temperature in the thickest part of the tri-tip is 125 to 135 degrees.

When ready to sear, place Tri-Tip over the wood chips. Toss a few more chips onto the pile for flames to “flare” and sear the meat, about 2 or 3 minutes per side.

Place on a serving platter, cover and let rest for 10 minutes before carving.

Slice tri-tip against the grain, starting at the smallest point, angle knife against the grain, turning as necessary to maintain cuts. Only slice what you think you might need for the first serving of meat. Leave the rest of the roast whole to retain it’s delicious juices, then slice more as needed.

This is great with buttery sweet corn and fried potatoes.

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Now if you happen to have any of this delicious Tri-Tip left, let it cool, wrap tightly and refrigerate. When ready to have a second meal, slice Tri-Tip as thinly as possible. Place in a skillet with just enough barbecue sauce to coat the meat. Warm gently. Place meat on Steak Buns and enjoy an awesome Tri-Tip Sandwich.