Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Heat a smoker to run at 250f.
Step 2
Trim the steak of any silverskin/membrane on the surface using a filet knife. This step isn't essential, but here's why you want to do it: unlike fat, which renders during cooking, silverskin doesn't break down, and can result in a chewier bite.
Step 3
Pat the meat dry and season with Hardcore Carnivore Black all over. Be sure to use a generous amount of rub and ensure all the surface is coated. Place tri tip into the smoker. If you have one, insert a probe to monitor temperature. If you don't have a probe device, use a meat thermometer to start checking the internal temperature about 45 minutes in.
Step 4
Once the internal temp at the thickest part reaches 135-140f, remove the meat from the smoker and wrap tightly in foil or butchers paper. It needs to rest for at least 20 minutes, I prefer resting mine in a warmed cooler for up to an hour.
Step 5
After resting, slice against the grain into 1/4" strips and serve immediately.
Your folders
jesspryles.com
Your folders
crowdcow.com
20 minutes
Your folders
crowdcow.com
25 minutes
Your folders
atbbq.com
4.9
(3.5k)
4 hours, 30 minutes
Your folders
littlesunnykitchen.com
5.0
(15)
90 minutes
Your folders
frugalmomeh.com
1 hours, 30 minutes
Your folders
heygrillhey.com
5.0
(25)
120 minutes
Your folders
thegrillingdad.com
Your folders
culinaryhill.com
4.2
(5)
120 minutes
Your folders
tomcatbbq.com
5.0
(23)
2 hours
Your folders
dinneratthezoo.com
5.0
(12)
90 minutes
Your folders
jesspryles.com
Your folders
jesspryles.com
Your folders
jesspryles.com
Your folders
aducksoven.com
5.0
(1)
120 minutes
Your folders
heygrillhey.com
5.0
(3)
240 minutes
Your folders
flypeachpie.com
4.8
(5)
35 minutes
Your folders
flypeachpie.com
Your folders
izzycooking.com