If you enjoy great Texas smoked meat, this is something you will make time and time again. You will probably have to ask your butcher to get some Tri Tip for you. Don’t worry, he’ll know what your asking for. Coat the Tri Tip with Old Bay Seasoning, course ground black pepper and I like to add tarragon to the mix. Make sure the Tri Tip is coated on all sides. Put it in a Zip Lock bag and put it in the fridge until the next day. Soak your favorite wood chips overnight. Although I have a large propane grill, I just use one of the little black grills that you take on camping trips. Next day, using charcoal briquets, get your fire going. Keep the soaked wood chips near by. Once the briquets have burned and have turned white, spread the briquets out and add some of the wood chips. You want the heat to be hot enough to smoke the Tri Tip. You don’t want to get a flame under it. Put the Tri Tip on the grill, open all the vents and close the lid. Grab your favorite beverage and stay close to the grill. You don’t want to keep turning the Tri Tip over and over. It needs to be turned only once. Depending on the size of the Tri Tip, it will be ready in an hour or so. Once you’ve taken it off the grill, let it rest on the chopping block for 15 minutes or so before you start slicing into it. When you do start slicing, remember to always cut against the grain of the meat.
Tremendous Texas Tri Tip
