Smoked Tri-Tip with Hickory Wood Smoked Salt
Tri-tip is built for a straightforward smoker cook. It has deep beef flavor, enough marbling to stay juicy, and a broad surface that takes smoke and seasoning well. This version keeps the flavor focused with olive oil and Revolution Barbecue Hickory Wood Smoked Salt.
The smoked salt brings more than seasoning to the beef. It adds a concentrated hickory character that works alongside the hickory or oak from the smoker without covering up the natural flavor of the tri-tip. At 300°F, the exterior develops a dark, savory crust while the center remains tender, juicy, and pink.
Tri-tip does require some attention when it reaches the cutting board. The grain changes direction across the roast, so slicing the entire piece in one direction can leave half of the meat noticeably chewier. Separating the roast where the grain changes and slicing each section correctly makes a real difference.
The finishing touch is using the juices collected during the foil rest. Dipping the slices into those concentrated beef juices puts moisture and flavor back onto every piece before it reaches the plate.
Hickory Wood Smoked Salt Tri-Tip
Glenn Connaughton
6
1 hours 10 minutes
25 minutes
390
American
Main Dish
This recipe is designed to let the beef and smoke remain at the center of the plate. Revolution Barbecue Hickory Wood Smoked Salt seasons the tri-tip while adding a deeper wood-smoked character than ordinary salt. Hickory wood reinforces that profile, while oak provides a slightly milder option that still works well with beef.
The hour-long seasoning rest gives the salt time to settle into the surface of the roast. A 300°F smoker provides enough heat to darken the exterior without requiring a separate high-temperature sear. The goal is a savory crust surrounding a warm, juicy center cooked to medium-rare.
The foil rest is especially important here. It allows the temperature inside the roast to settle while capturing the juices released by the meat. Those juices carry concentrated beef, salt, and smoke flavors and should not be left behind in the foil.
Proper slicing finishes the job. Because the grain runs in two different directions, the tri-tip needs to be divided where that direction changes. Each section can then be sliced across its own grain for shorter muscle fibers and a more tender bite.
Ingredients
1 tri-tip roast, 2 1/2 to 3 pounds
1 tablespoon olive oil
1 tablespoon Revolution Barbecue Hickory Wood Smoked Salt
Directions
- Trim the Tri-Tip: Remove any loose pieces of fat and silver skin from the outside of the tri-tip. Leave any firm fat that is well attached to the roast.
- Check the Grain: Before seasoning, look closely at the tri-tip and identify where the grain changes direction. Taking a quick photograph can provide a helpful reference after the crust forms and the grain becomes harder to see.
- Season the Beef: Rub the olive oil evenly over the entire tri-tip. Season all sides with Revolution Barbecue Hickory Wood Smoked Salt, pressing the salt gently onto the surface.
- Rest the Tri-Tip: Leave the seasoned tri-tip on the counter for 1 hour.
- Preheat the Smoker: Preheat the smoker to 300°F using hickory or oak wood.
- Smoke the Tri-Tip: Place the tri-tip directly on the smoker grate. Smoke for 20 to 25 minutes, or until the thickest part reaches an internal temperature of 135°F. Use the internal temperature as the primary guide because cooking time will vary with the thickness of the roast.
- Wrap and Rest: Remove the tri-tip from the smoker and wrap it tightly in aluminum foil. Allow it to rest for 20 minutes.
- Reserve the Juices: Carefully open the foil and transfer the tri-tip to a cutting board. Keep all the resting juices collected inside the foil.
- Separate the Grain Directions: Find the point where the grain changes direction, generally near the bend or center of the tri-tip. Cut the roast into 2 sections at that point.
- Slice the Tri-Tip: Rotate each section as needed and slice it across its individual grain. The knife should cut across the visible muscle fibers rather than follow them.
- Dip and Serve: Dip each slice into the reserved resting juices, arrange the slices on a serving platter, and serve immediately.
