Smoked Tri-Tip
Dry-brined, oak-smoked, and cast-iron seared with a butter baste. Pull at 128°F and rest before slicing.
- tri-tip roast, silverskin trimmed, fat cap left on2¾ lb
- Diamond Crystal kosher salt3 tsp
- coarse black pepper2 tsp
- garlic powder1 tsp
- smoked paprika1 tsp
- dried oregano½ tsp
- neutral oil1 tbsp
- butter2 tbsp
- garlic cloves, smashed or whole for basting4
- thyme sprig1
- 1
Trim silverskin from the tri-tip roast, leaving the fat cap intact. Season all sides evenly with the Diamond Crystal kosher salt. Place on a rack uncovered in the refrigerator for 24–48 hours.
- 2
One hour before cooking, rub the tri-tip with neutral oil, black pepper, garlic powder, smoked paprika, and dried oregano. Let it come toward room temperature.
- 3
Smoke the tri-tip at 225°F over oak until the internal temperature reaches 115°F, approximately 45–75 minutes.
low225F - 4
Heat a cast-iron skillet until ripping hot. Sear the tri-tip 60 seconds per side, including the edges. Add butter, garlic cloves, and thyme sprig to the pan and baste continuously for 30 seconds.
high - 5
Pull the tri-tip when the internal temperature reaches 128°F. Tent loosely and rest 10–15 minutes. To slice, find the seam where the grain changes, cut the roast in half there, then slice each half against its own grain.
128F
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