This amazing hunk of meat done right, will be a definite hit at family and friends barbecues. I’ve been perfecting my Smoked Tri-Tip since I moved to the beautiful and sunny Santa Monica, Ca. whereTri-Tipis readily available at most markets. Santa Monica also happens to be the perfect place to grill almost year round!
I smoke Tri-Tip on my old faithful Webber Charcoal Kettle. I use lump charcoal and wood chips, or lumps of wood chopped into smaller chunks. I’ve tried many different types of woods to smoke with. I don’t have a favorite either, I like them all. I’ve also smoked with dry wood and wood soaked in water. The wood soaked in water can go directly on hot coals and will immediately begin to smoke.
Tri-Tip is an easy cut of meat to smoke and doesn’t take long. I stack my coals to one side of grill so I have a hot and warm side. Once my coals are ready I place the tri-tip on the hot side, cover grill, open vents on lid and let smoke for about 5 minutes. Flip the tri-tip, repeat step for another 5 minutes. When I get a nice char on each side I move the roast, add wood to hot coal, and move roast to the warm side. Let the wood catch fire (if not soaked in water) and then cover grill with vents open and watch that Webber smoke!
*Southwestern- cumin, coriander, chili powder, onion powder, cayenne, salt and cracked black pepper.
*Montreal Steak Spice- there’s nothing to this one but the spice and it’s darn good!
*Chili Lime Wet Rub- lime juice and zest, chili powder, salt, pepper, and brown sugar