Smoked Brazilian Tri Tip

Smoked Brazilian Tri Tip: a delicious twist on the way to prepare a Tri Tip!

Things to know:

Is tri-tip a good cut of meat?

Because if cooked right it is tender, flavorful and versatile, it is a great cut of meat!  Leaner than chuck, but with the right amount of marbling, it produces a juice, tender, beefy tasting meal.

Why is my tri-tip so tough?

This can result if the cut is either overcooked, or cut incorrectly.  Tri-tip is best cooked to an internal temperature of 135F (medium rare).  If you look closely at the cut, you can see 2 distinct grain patterns.  You want to cut thin slices, against the grain.

How long does it take to smoke tri tip at 225?

Smoking a tri-tip at 225F

225 raised to the composed with power cap F typically takes about 1.5 to 2 hours, depending on the size, with an average of 30 minutes per pound. The most reliable way to determine doneness is by internal temperature, aiming to pull it from the smoker around 120-130F for medium-rare before searing or resting.

Should I wrap my tri-tip when smoking it?

No, there is no reason to wrap it because it cooks quickly. Some people smoke tri tip like a brisket, but that is not the goal of this recipe.

Do I smoke a tri-tip fat side up or down?

Smoke your tri-tip with the fat side up or down depending on your smoker’s heat source; generally, place it fat-side up if the heat is coming from above and fat-side down if the heat is from below. Fat-side up allows rendered fat to drip down, helping to keep the meat moist and add flavor, while fat-side down can protect the meat from direct heat, preventing the bottom from drying out or charring.