![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Smoked-Tri-Tip-1.jpg\")
<\/figure>\n\n\nShould You Dry Brine Tri Tip Before Smoking?<\/h2>\n\n\n\n
Now, I know that brining tri tip roast isn’t the most common practice. Still, I would suggest that this is something that you should try.<\/p>\n\n\n\n
As I am sure you are aware, tri tip is a pretty lean cut of mean. Due to this, there is a tendency for the meat to dry out if you are not careful.<\/p>\n\n\n\n
One of the ways that I prevent the tri tip from drying out is by smoking tri tip at a lower temperature.<\/p>\n\n\n\n
The other trick that I use, however, is dry brining. See, when the tri tip (or any meat, really) is heated, the muscle tissues contract<\/a> forcing liquid out. Much of this liquid then evaporates leaving the meat dry.<\/p>\n\n\n\n The kosher salt for the dry brining process, however, can dissolve and reshape proteins. This prevents the meat from contracting quite as much and ejecting too much water.<\/p>\n\n\n\n As an added bonus, this process also dries out the surface of the tri tip, causing it to brown nicely. Basically, if you want the best tri tip dish ever, dry brine the meat.<\/p>\n\n\n\n So, how do you dry brine tri tip? Well, it is incredibly easy!<\/p>\n\n\n\n All you have to do is to sprinkle kosher salt over the entire cut. Then, place it in the refrigerator without covering, overnight – this is it!<\/p>\n\n\n\n Now, if you do decide to dry brine the tri tip, make sure to skip the salt in your dry rub. If you don’t then go ahead and add the salt.<\/p>\n\n\n\n Believe it or not, one of the components of great smoked tri tip is ensuring that your cut is trimmed properly.<\/p>\n\n\n\n You will start off by getting rid of the silver skin on the tri tip cut. Also get rid of any sinew or tough muscle – anything that may get burnt during the smoking process.<\/p>\n\n\n\n What you should be really careful about, though, is the fat cap. As tri tip has very little fat to begin with, it is important not to trim this part too much.<\/p>\n\n\n\n Make sure that there is about 1\/4th of an inch of fat on one side of the tri tip. This will help to maintain the moisture and the flavor of the cut.<\/p>\n\n\n\n Cut away the silver skin from the tri tip roast.<\/p>\n\n\n\n Trim the fat cap until it is 1\/4th of an inch thick.<\/p>\n\n\n\n Preheat the smoker and set temperature to 225 degrees F.<\/p>\n\n\n\n Combine the ingredients of the dry rub in a small bowl.<\/p>\n\n\n\n Season tri tip and press ingredients into the surface of the meat.<\/p>\n\n\n\n Insert meat thermometer into the thickest part of the meat.<\/p>\n\n\n\n Place the tri tip in the smoker.<\/p>\n\n\n\n Smoke until the internal temperature reaches 110 degrees F for rare and 120 degrees F for medium rare.<\/p>\n\n\n\n In the meantime, heat a cast iron skillet over high heat. Add the olive oil and heat until sizzling.<\/p>\n\n\n\n When the smoked tri tip is ready, place the meat in the pan.<\/p>\n\n\n\n Sear tri tip on each side for a few minutes, until the internal temperature registers at 125 degrees F or 135 degrees F, depending on the desired level of doneness<\/a>.<\/p>\n\n\n\n Take off the pan and place on a wooden cutting board. Rest for 10 to 15 minutes before slicing and serving.<\/p>\n\n\n\n Related Reading<\/strong><\/p>\n\n\n\n One of the only things that irks me about this cut of meat is its shape. It is pretty irregular and if you have ever tried to smoke an irregular piece of meat before, you know how frustrating it can be.<\/p>\n\n\n\n The thicker portions of the tri tip inevitably end up being done before the thinner ones. This is why I take so much care when choosing my roast.<\/p>\n\n\n\n I try to find the one with the most uniform shape as this will make things easier when I smoking the tri tip.<\/p>\n\n\n\n The other point to pay attention to is the amount of fat on the tri tip. Now, usually, I let the butcher do the trimming. As the tri tip doesn’t have all that much fat, I like to choose the fattiest cut in the display and take it home and trim it down myself.<\/p>\n\n\n\n This way, I can ensure that there is enough of a fat cap for that perfect smoked tri tip.<\/p>\n\n\n\n Don’t worry as far as nutrition, calories, and saturated fat content goes, not much is added with this layer of fat.<\/p>\n\n\n\n![\"Steak](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Steak-and-French-Fries-on-Gray-Plate.jpg\")
<\/figure><\/div>\n\n\n\nTrimming the Tri Tip<\/h2>\n\n\n\n
Smoked Tri Tip Recipe<\/h2>\n\n\n\n
Ingredients<\/h3>\n\n\n\n
Dry Rub<\/h4>\n\n\n\n
Method<\/h3>\n\n\n\n
Step 1<\/h4>\n\n\n\n
Step 2<\/h4>\n\n\n\n
Step 3<\/h4>\n\n\n\n
Step 4<\/h4>\n\n\n\n
Step 5<\/h4>\n\n\n\n
![\"Baked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Baked-Beef-ready-to-cut.jpg\")
<\/figure><\/div>\n\n\n\nFinding the Right Tri Tip Roast<\/h2>\n\n\n\n
Seasoning the Tri Tip<\/h2>\n\n\n\n
![\"Beef](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Beef-Steak-and-Vegetables-on-Plate.jpg\")
<\/figure><\/div>\n\n\n\n![\"Barbecue](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2022\/08\/Barbecue-Meat-Grilling.jpg\")
<\/figure><\/div>\n\n\n\n