Unofficially, summer is coming to an end. Many of the schools have resumed with most holding in-person classes. Family vacations, or staycations, are behind us. Yet the weather continues to be warm, inviting us to linger just a little longer around the barbecue.
The beauty of smoking a Tri-Tip is that they pretty much cook themselves. A little prep work, a little rub and a little tending is all that is required. Hubby truly has managed to prefect his smoking and grilling skills. I’ve fine-tuned the prep work and side dishes. Together we are backyard entertaining masters.
Recently my sister and I decided to get together to swim and play cards. Hubby and I had already planned to smoke a tri-tip for that day. It was no trouble to smoke a second one. Then we realized trying to keep the meat hot for the hour-long drive to her place might not be the best thing. If we kept the tri-tips as roasts, warming them in the oven might result in shoe-leather.
So Plan B formed. We could smoke the tri-tips the day before, slice thin and store in their juices. The next day it was a matter of slowly warming the meat in a crock pot and making some sides that traveled well. By the time we had finished swimming and settled in for a nice family supper, the tri-tip was warm and juicy – perfect for sandwiches. The beans were bubbling and the corn sweet. Yeah, this was great!
Mesquite-Rubbed Smoked Tri-Tip
2 (2-1/2 lb) Tri-Tip Roast
3 teaspoons Mesquite Seasoning
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
Wood Chunks for smoker
Drip Pan with water
Place the roast on a cutting board. If the roast has a fat cap on it, score the fat diagonally about an inch apart with a sharp chef’s knife. Turn it 90 degrees and score again to form a diamond pattern.
In a small bowl, mix together Mesquite Seasoning, salt, pepper, onion powder and garlic powder. Sprinkle half of the rub over the scored tri-tip. Rub into the meat. Turn and sprinkle remaining rub over the other side, pressing into the meat. Wrap tightly in plastic wrap. Let roasts sit on the counter for about 45 minutes before smoking.
Place a disposable foil pan with water at the bottom of the charcoal side of the smoker. Place the wood chunks on the smoker side. Light chunks, regulate smoke for moderate draw and heat the smoker to 225-F.
Place the tri-tip, fat side up, on the rack of the charcoal grill side of the smoker above the water pan. Close the door and open the vent. Smoke for approximately 1 1/2 to 2 hours for medium rare. The internal temperature should read 130 to 135-F. Be sure to check the wood chunks and water at 60 minutes. Add more if necessary.
Heat an oiled cast iron skillet over medium-high heat until almost smoking.
Transfer tri-tip to skillet, sear each side about 2 to 3 minutes.
Remove the roast to a clean cutting board and tent loosely with foil for 20 minutes to allow the juices to be reabsorbed. Slice thinly across the grain.
Note: Tri-tip can now be served or stored to use later for sandwiches.
1/2 cup Beef Stock
1 dozen Hoagie Rolls
1 bottle Barbecue Sauce
Transfer sliced meats, along with any juices, to an air-tight container. Refrigerate overnight.
Place slices tri-tip into the bowl of a large slow-cooker. Set cooker to HIGH.
In a saucepan, warm beef stock. Once simmering, pour stock over the meat slices in the slow cooker. Season with pepper, toss to coat and moisten sliced tri-tip. Cover and let warm for several hours. Once heated through, reduce to LOW setting. Continue to let meat simmer in the stock until ready to serve.
When ready to serve, split hoagie rolls in half lengthwise. Slather cut side of rolls with barbecue sauce, filled with slices of tri-tip. Serve with favorite sides and enjoy.
Great with Ranch Style Beans and Cob Corn.