One cut, two techniques. This tri-tip beef recipe puts two cooking methods head-to-head: low and slow smoking, and reverse searing.
Method
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For the first Tri-tip, which will be cooked low and slow, like a brisket, take the following steps:
For the first Tri-tip, which will be cooked low and slow, like a brisket, take the following steps: Pre-heat Smoker to 275 °F/135 °C (for example Traeger Ironwood XL with Traeger Cherrywood Pellets)
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Step 2
Apply coating of the Soy Sauce to all sides of the ribs
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Step 3
Apply coating of your rub of choice
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Step 4
Place the Tri-tip into the smoker. This will take around 6 hours. You will want to cook this one to tenderness, so keep a close eye on it.
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For the second Tri-tip, which will be reverse seared, here are the steps:
For the second Tri-tip, which will be reverse seared, here are the steps: Trim the second Tri-tip and apply an even coat of the rub.
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Step 6
Place it into the smoker and smoke it for about 90 minutes. You aren’t aiming for a full cook here; you’ll just want to bring it up to around 110 °F/43 °C. Make sure to check the temperature in the middle of the Tri-tip, not the thinnest or thickest part.
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Step 7
Let is rest for at least 25-30 minutes.
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Step 8
While the Tri-tip rests, prepare your charcoal on your hibachi, or other preferred charcoal grill. You will want to aim for high heat to give your Tri-tip the final sear and cook it all the way through.
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Step 9
Once both Tri-tips are cooked, have rested, and then been sliced, plate up your dish with the Tiger sauce in the middle. Some pickled onion will help to cut through the richness.
