- 2-3 lbs Tri-Tip
- Liberally dust top and bottom Black and WhiteBlack and White = Salt & Pepper
- Barbecue SauceOptional
Two years ago a gentleman that worked for me brought himself a new smoker. To be exact, a Traeger smoker. He would come into work on a daily basis and tell me about all the great food he was smoking. On occasion he would bring me a sample or two. I was in, hook, line and sinker. Within 4-5 months I had also purchased a Traeger (he had already done all the leg work for me, so no research was necessary). All I had to do was open my wallet, which I did.
The first meat I cooked was a tri-tip. It was good, not great.. just good. Over the next year I made a few more. They were dressed with different rubs, the internal temperatures were adjusted. Sometimes I added barbecue sauce, sometimes I didn’t. I decided the best way to make a tri-tip was the most simple way of all. Add nothing but salt & pepper. I live in Arizona and in the summertime I don’t have to move the temperature dial to above the smoke setting (175F). The meat cooks in just a few hours on the smoke setting only.
Searing is an optional thing for the tri-tip. When serving the meat you want to cut it into thin slices so it really doesn’t matter whether or not the outside is a dark brown. I kind of like the look it has when it comes off the smoker at the perfect medium rare temperature of 128F.
As for barbecue sauce, what I’ve discovered over the years is not everyone likes it or needs it (diabetics). I leave everything ‘naked’ and have an assortment of sauces for people to choose from. My family or guests can add whatever flavor they want, or like me, leave the meat naked so the smoke flavor can be appreciated. For a perfect side-dish you might want to try Dill Pickle Potato Salad.
Turn your smoker on to the 'smoke' settings
Liberally dust your tri-tip with black and white. Make sure you cover top and bottom.
When the tri-tip reaches the perfect 128 you have a choice.
1) Take it off the smoker. Let it rest for 15-30 minutes, slice and eat
I'm personally of the opinion it doesn't need to be seared. I'm going to always slice it thin so the sear is something that really won't be noticed. The choice is yours.