Smoking Two Beef Tri Tips

One of my favorite things to smoke is Tri Tip. It was a normal cut of beef that was available everywhere when I lived in California. But here in Wisconsin it isn't very common.

So I usually have to seek it out, and find out where I can find one. When I do it is a special treat! So when a friend from work told me he recently smoked a Tri Tip he got from a local butcher, I went over after work to pick up a couple of them. Unfortunately they had completely sold out, so I was very disappointed.

Monica reached out to a friend she met a while back at a Farmers Market who owns a local farm, and she said she had some. So off to Spring Creek Meats in Jim Falls Wisconsin we went.

So I finally got my hands on some Tri Tips, and they were delicious. Let me show you how easy it was to smoke and prepare them.

Ingredients:

Tri Tips

Kosher Salt

Ground Black Pepper

Start by seasoning your Tri Tips with Salt and Pepper. Place on a rack that allows air circulation, and put in your fridge for an hour or so. When ready fire up your Pit Barrel Cooker. While heating up place hooks in your Tri Tips, as you want to hang these, as I believe this will give them better flavor.

When ready hang the Tri Tips in the Pit Barrel Cooker. Allow to cook until the internal temperature reaches 130 degrees. Remove and cover with foil. Allow to rest for around 20-30 minutes. Slice against the grain and enjoy!

To watch me prepare this recipe step by step, simply watch my video below.