Tri tip has become increasingly popular and it's no wonder why. Tri tip is a tender and flavorful cut of beef that comes from the tip of the sirloin near the rear of the cow. It comes in a triangular(ish) shape is and depending on the size, is 2-4 inches thick. Is is a fairly lean piece of meat but still has incredible flavor.
1/4 cupFavorite Steak Seasoningadd seasoning to your liking
Place Tri tip in plastic bag and pour the balsamic vinegar and garlic powder in. Place in fridge and let sit for two hours.
Remove the tri tip from the bag and place on cutting board. Season with your favorite steak seasoning to your liking.
Heat your smoker to 225 degrees. Place the tri tip in the smoker until the center is at desired temperature. 125 degrees = rare135 degrees = medium rare145 degrees = medium155 degrees = medium well165 = well doneA good meat thermometer is essential.
One the tri tip is at your desired temperature place on a cutting board. Contrary to popular belief, letting the meat rest will not make the tri tip soak up any juices it has lost. Cut the tri tip against the grain of the meat in roughly 1/4 to 1/2 inch slices. Serve immediately and enjoy!