Hickory-smoked Tritip
Figure 1: Slice against the grain. Plated.
Ingredients
- Things you should always have: Salt
- Whatever dry rub/modifications you want
- One slab tritip
- Chimney + coals
- Handfuls of chips
Directions
- Remove from fridge one hour before cooking. Trim silverskin if needed, this helps the smoke to penetrate the meat.
- Dry rub, preferably overnight. I used coffee, garlic salt, pepper, and some sugar. Nothing too crazy.
- To start the fire, crumple up a newspaper/plastic bag, place it under the chimney, and fill the chimney to the brim with coal. This is usually enough for a good bbq sesh.
- Protip: You can also place potatoes for perfectly baked potatoes as a side.
- Try to maintain temp betweenn 225F-275F. Sprinkle in two handfuls of woodchips: this is for the smoke.
- Cook until internal temp reaches 125 degrees. This can take around an hour depending on the slab. Cover and let rest for 15 minutes.
- Cut and enjoy.
Pictures
Figure 2: Tritip rub. Use whatever dry rub you want.
Figure 3: You can light coals extremely easily with chimneys, should take around 10 mins.
Figure 4: Cook til internal temp reaches 125F. It will continue to cook to about 130 after removing from heat.
Attempts
12/27/2020
Used simple coffee rub. Cooked for about 40 minutes, there were times fire control was bad (it reached 325F). Certain parts were chewier than normal, but all in all 8/10. Didn’t use a drippings pan, should try next time.
