California-Style Tri-Tip
The tri-tip, also known as the mayor's piece, is a triangular cut from the beef sirloin that has cult status in California. It is refined with a spicy marinade of garlic and herbs and hot-smoked at medium heat. Slicing against the grain is especially important as the grain direction changes within the cut.
Ingredients(for 1 kg)
Instructions
Marinating
4-12 hrs.Mix all ingredients into a paste and rub the tri-tip completely. Marinate in a zip bag or covered in a dish in the refrigerator for at least 4 hours. Bring to room temperature and pat dry before smoking.
Smoking
1.5-2.5 hrs.Heat the smoker to 120-135 °C and add red oak chips and cherry wood. Place the tri-tip and smoke until a core temperature of 52-54 °C is reached. Turn once every 45 minutes.
Resting and Slicing
10 min.Loosely wrap the tri-tip in aluminum foil and let rest for 10 minutes. Pay close attention to the grain direction: divide the piece in the middle, then slice both halves against the grain into thin slices.
Pro Tip
After smoking to target temperature, briefly sear the tri-tip directly over high heat or on a very hot grill on both sides (reverse sear) to create a crispy crust.
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