Smoked Tri-Tip Recipe

Though Tri-Tip isn't as popular on the east coast as it is on the west coast it is a very delicious cut of meat that we love cooking when hosting or just for the family. 

The Tri-Tip is located on the bottom of the sirloin of the cow in the lower back region. Triangular in shape this cut has a very rich beef flavor. 

For this recipe we did a steakhouse marinade, seasoned with some Meat Church Holy Cow and smoked until medium rare. 

Step 1: Marinade your Tri-Tip in the marinade recipe below for 3 hours before cooking. 

Marinade: 

1/2 Cup Soy Sauce 

1/2 Cup Worcestershire Sauce 

1 tbsp Minced Garlic 

1 tsp Salt 

1 tsp Pepper 

Step 2: Bring your smoker up to 225 degrees 

Step 3: Remove the Tri-Tip from the marinade and season with Meat Church Holy Cow. 

Step 4: Put on the smoker until internal temperature of 117 degrees 

Step 5: Remove the Tri-Tip from the smoker 

Step 6: Heat a cast iron skillet with some oil to a medium high heat 

Step 7: Sear the Tri-Tip on both sides until internal temp of 125 degrees 

Step 8: Let it rest for 5 minutes, then cut to serve. 

(OPTIONAL): A great topping to put on a smoked Tri-Tip is some Chimichurri 

NOTE: Tri-Tip has the joining of two muscles so the grain of the meat goes in two directions. It is easiest to separate the two pieces and then cut across the grain of each side