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Tsalt Jalapeño Lime Tri Tip


Instructions

  • Place the beef tri-tip on a cutting board. Use a fillet knife to remove the silverskin on the meat’s underside, and any remaining surface fat.
  • Apply kosher salt to meat for the dry brine. Transfer beef to refrigerator and leave to dry brine for two hours.
  • Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for 2-zone cooking or indirect grilling.
  • Remove tri-tip from refrigerator. Combine dry rub ingredients in a small bowl. Apply dry rub to tri-tip, covering and working into as much surface area as possible.
  • Place the tri-tip on your smoker’s grates, with the thick end closest to the heat. Close lid or door and smoke for 90-120 minutes, or until internal temperature reaches 125°F for medium-rare or 135°F for medium.
  • Optional: Finish tri-tip over high heat, a couple of minutes on either side to get a seared finish. Note: If you do this, take the meat off the smoker when the internal temperature hits about 115-120°F so it’s not overdone when seared.