Tri Tip trimmed and seasoned with BBQ Flavors and cooked and glazed on a Stick Burner - but we kept it Medium Rare... just like Tri Tip should be cooked!
#tritip #barbecue #howtobbqright
Barbecue Tri TIp
WHAT MALCOM USED IN THIS RECIPE:
- Tri Tip sourced from HeartBrand Beef https://heartbrandbeef.com/
- Killer Hogs AP Seasoning https://bit.ly/TheAPRub
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
- Killer Hogs Vinegar Sauce https://bit.ly/TheVinegarSauce
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- 12" Slicing Knife https://bit.ly/H2QKnife12inch
Barbecue Tri TIp Ingredients:
- 3# Tri Tip Roast
- 2 Tablespoons Killer Hog’s AP Seasoning
- 2 Tablespoons Killer Hog’s Hot Rub
- 1/2 cup Killer Hog’s The BBQ Sauce
- 1/2 cup Killer Hog’s Vinegar Sauce
Directions:
1. Trim any sinew and excess fat off the Tri Tip
2. Season all sides with a light coat of AP seasoning followed by the Hot Rub - rest the seasoned Tri Tip for 20 minutes on the counter
3. Prepare a smoker for indirect cooking at 275 degrees using hickory wood for smoke flavor.
4. Place a meat probe into the thickest part of the Tri Tip and place on the smoker.
Smoke until the internal temp hits 115 degrees.
5. Move the Tri Tip to the hottest area of the pit and brush with a 50/50 mixture of The Bbq Sauce and Vinegar sauce
6. Glaze the Tri Tip for about 10-15 minutes or until the internal temp reaches 125-128 degrees.
7. Rest the Tri Tip loosely covered in aluminum foil for at least 10 minutes then slice across the grain before serving.
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