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1 Beef Tri-Tip (2 pounds)
2 T. Brown Sugar
2 T. Kosher Salt
2 T. Garlic Powder
2 T. Onion Powder
2 T. freshly ground Black Pepper
1 T. Smoked Paprika
1 T. Chili Powder
1 T. Cayenne Pepper
2 tsp. Dry Mustard
2 tsp. Cumin
Serves 6 people. Smoked Tri-tip is easy, quick and sure to please!
Optional: Place in a cooler (with NO ice) to keep warm for anywhere from 30-60 minutes. This will continue the cooking process another 5 degrees. We have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.
One of our favorite things about Tri-Tip is its versatility with wine! A full-bodied Bogle Merlot or Cabernet Sauvignon will work with a fatty cut. It also takes on some great savory characteristics from the smoke and rub, which are to die for with the savoriness of Bogle Merlot. Juicy, lean, tender, and delicious!