Smoked Tri-Tip
Serves: 2
Total: 2H10M
Prep: 10M
Cook: 2H
5.0
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Recipe Preparation
- 2 pieces of beef chuck (tender shoulder cut), about 2 1/2 –3 lbs each
- 2 tbsp olive oil
- 2 tbsp BBQ rub
Recipe Instructions
1
Pat the surface of the beef chuck dry. Rub evenly with olive oil, then generously coat with BBQ rub, massaging until fully covered.
2
Preheat the smoker grill and add a handful of oak or hickory wood chips to create a steady smoke environment.
3
Insert the probe of ThermoPro TP980 TempSpike Pro into the center of the thicker side of the beef. Set the alert temperature to 142°F (61°C) on the app or receiver.
4
Place the seasoned beef onto the center rack of the smoker, ensuring proper airflow. Close the lid and allow it to smoke slowly over low heat.
5
Monitor the temperature in real time. As the core temperature approaches 142°F (61°C), the heating rate will slow down — remain patient until the alert is triggered.
6
Once the beef reaches 142°F (61°C), remove it immediately and loosely wrap it in aluminum foil. Let it rest at room temperature for 10 minutes. This step allows the juices to redistribute, enhancing tenderness and flavor.
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