This recipe delivers a delectable, smoky flavored Tri-Tip.
Introducing Smoked Tri-Tip from Derek Wolf at Over the Fire Cooking. Smoked tri-tip is an essential for any backyard griller. All you will need is a grill that can smoke, some Cowboy Charcoal and the recipe below to get started.
Yield: 1-2 servings
Cook: 60-90 minutes
Prep: 20 minutes
• 1 tri-tip roast from Felton Angus Beef
• 3 tablespoons of ancho chili powder
• 2 tablespoons of garlic powder
• 2 tablespoons of brown sugar
• Salt and pepper (to taste)
• When tri-tip is at room temperature, lather with olive oil then season with ancho chili powder, garlic powder, brown sugar, salt and pepper
• When ready to cook, use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, move to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or mesquite wood chunks to the top of the charcoal.
• Place tri-tip on opposite side of charcoal and let smoke for 60-90 minutes at 225-250F or until internal temperature is at 130F (medium-rare)
• Pull meat off grill and let rest for 15 minutes
• Serve and enjoy!
Cowboy® 100% All Natural Mesquite Wood Chips add a smoky flavor to your grilled foods. The unique sweet aroma of mesquite wood adds a western taste that goes well with any meat, but pairs particularly well with beef and chicken. Like all Cowboy® Wood Chips, these mesquite wood chips burn more quickly than chunks, making them perfect for shorter cook times.
Cowboy® 100% All Natural Hickory Wood Chunks add a smoky flavor to your grilled foods. The hearty aroma and full flavor of hickory wood gives meat an unmistakable woodsy taste. This flavor goes well with any meat, but pairs particularly well with beef, pork and chicken. These hickory wood chunks are larger than chips, making it easy to maintain a steady long-term smoke source.