Indirect grilling is a fire cooks best friend! When you are able to allow the meat time to absorb all of the smoky flavor, then you appreciate fire cooking so much more. And there is no better piece of meat to smoke than tri tip.
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Smoked tri-tip is an essential for any backyard griller. This cut of meat is juicy, delicious and loves to be cooked for an extended period of time. It is such a simple meat to grill. All you will need is a grill that can smoke, some Cowboy Charcoal and my recipe below to get started. Just make sure that you bring some beer to drink while the meat is cookin’!
RELATED RECIPE: Try My Rotisserie Smoked Short Ribs
Keys to Smoked Tri Tip
Smoking meat is essential skill for any fire cook. From smoked rack of lamb to smoked brats, you always need to know the ins and outs of cooking with smoke. One tip that I know really helps with this Smoked Try Tip is to not use too much wood chips. Smoke can sometimes create a bitter flavor on the outside of the meat. If you add too much wood chips, then you will make a heavier smoke. Try to avoid this at all costs. Another key is to allow the meat to rest enough. Letting it rest 10-15 minutes will let this Smoked Tri Tip have the juices redistribute to give you that perfect medium-rare color.
Get ready for dinner!
These is not a lot that is better than smoked tri-tip.
- 1 tri-tip roast from Felton Angus Beef
- 3 tbsp of ancho chili powder
- 2 tbsp of garlic powder
- 2 tbsp 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!
Gear: Cowboy Charcoal
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Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!