Perfectly Smoked Tri Tip At 225 Degrees Fahrenheit
How to smoke tri tips at 225 degrees fahrenheit? This recipe will guide you on how to prepare, season, and smoke your tri tip to perfection, ensuring a mouthwatering result that pairs well with a variety of sides.
Equipment
- 1 Smoker
- Wood chips or chunks (hickory, oak, or fruitwoods)
- 1 Meat thermometer
Ingredients
- 1 tri tip approximately 3 pounds
- Kosher salt to taste
- Ground black pepper to taste
- Your favorite BBQ rub
- Wood chips or chunks of your choice hickory, oak, or fruitwoods work great
Instructions
- Choose a tri tip with nice marbling. Trim off any excess fat, but leave some to keep the meat juicy during smoking.
- Apply a dry rub of salt, pepper, and your favorite BBQ rub. Wrap the tri tip in plastic wrap and refrigerate for at least 2 hours or overnight for optimal flavor infusion.
- Preheat your smoker to 225 degrees Fahrenheit. If your smoker has a water tray, fill it up to create a moist environment.
- Choose a wood type that complements the flavors of your tri tip. Place the wood directly on the hot coals or use a wood chip tray if available.
- Place the tri tip on the smoker rack, fat-side up. Close the smoker lid and let it smoke undisturbed until the internal temperature reaches 135 degrees Fahrenheit for medium rare or 145 degrees Fahrenheit for medium.
- Remember that smoking time depends on various factors and should not be the sole determinant of doneness. Monitor the internal temperature of your tri tip at regular intervals.
- Once the tri tip reaches the desired temperature, remove it from the smoker and let it rest for about 10 minutes before slicing to allow the juices to redistribute.
- Serve your smoked tri tip with a side of your choice, and enjoy the perfectly smoked, juicy, and flavorful meat.
Notes
Nutrition values may vary depending on the rub used and the exact cut of meat. Please use this as a general guide.