Tri Tip is a great cut of meat
providing it's available in your
area. If your like me and eat
allot of Tri Tip and are looking
for something different yet high
on the tasty scale... Your going
to love this Tri Tip recipe. Let's get to
We will start by melting 1/2
stick no salt butter in a medium
sauce pan over medium high heat.
We don't want to burn the
butter. Add the following:
1/2 of a red onion (chopped)
1/2 red bell pepper (chopped)
3 oz. Baby Bella Crimini
Sautee until the onion becomes
translucent. Lightly shake on
Pepper, smoked paprika and
thyme. Add 2 1/2 large cloves
chopped. Add 1 tsp. finely
chopped rosemary. Cook until the
garlic is lightly browned.
Remove from the sauce pan and
place into a bowl and let cool
in the fridge.
While the sautéed veggies are
cooling, prep the meat. Trim all
the fat off of a Tri Tip that is
near or above 3 lbs. in weight.
Boil a pan of water and submerse
your solids injector to
sterilize it as we will be
inserting it deep into the meat.
I also disinfect my counter top
where I do the injecting as I
tend to set my injector down or
Once the veggies have cooled
down we can start injecting.
Take note of the direction of
the grains in the meat. This
is the direction of the muscle
tissue. We will cut against the
grain of the meat. We want
to inject in the direction of
the grain so that when we cut
against the grain each slice of
meat will have the sautéed
veggies in it.
Fill your injector and press it
deep into the meat. As you press
the solids into the meat slowly
draw out the injector. Some
holes will require two
injections to fully fill. With
Tri Tips the direction of the
grain changes so when this
occurs you will change the
direction oft the injection.
Once the Tri Tip is injected,
rub the exterior of the Tri Tip
with extra virgin olive oil.
Liberally apply pepper or apply
it to your liking. Lightly apply
some thyme. Apply 1 tsp. finely
chopped rosemary. Next finish it
off with 2 1/2 cloves chopped
Pre-heat your cooker to 225°.
While your cooker is pre-heating
let the Tri Tip rest at room
temperature. This cook was done
on the Yoder YS640 pellet smoker
using Pecan pellets. Once the
cooker is pre-heated then place
your Tri Tip onto the grates and
close the door and let it cook
for 40 minutes. At this point we
While the Tri Tip is undergoing
its first 40 minutes of smoke
and heat we will make the garlic
herb butter sauce. In a small
sauce pan melt 1/2 stick no salt
butter over medium high heat.
Add 2 tsp. minced garlic and 1
Hunky Hot Ass Whang rub.
If you do not have the Mad Hunky
rub you can use a spicy creole
seasoning instead. When using
either, The spicy will be subtle
but the flavor will be great.
Next add pepper to taste, 1/2
tsp. smoked paprika and 1/2 tsp.
thyme. Add 1/2 tsp. rosemary.
Thoroughly mix and simmer on low
heat for 3 minutes.
Once the Tri Tip has cooked for
40 minutes baste it with the
garlic herb butter sauce. You
will do this again in another 40
minutes. You will need to
re-heat the butter sauce when
the time comes. Be careful not
to burn the butter sauce. Melt
Once your Tri Tip has reached
137° remove it from the cooker
and baste the bottom then foil
it. It will continue to cook and
reach about 143°-145° for a medium
Let stand 30 to 40 minutes to
let the juices redistribute
within the meat. Slice the meat
across the grain in 1/4 thick
slices. If you slice too thin
the contents will fall out too
IF your using the meat for
sandwiches or expect to have
leftovers I recommend slicing
off the meat as you need it.
This way the meat stays moist
and the solid injection remains
intact in the meat.
That's it folks. I hope you
enjoy this recipe!