Smoke and Fire
Post Sponsored by Cowboy Charcoal
Indirect grilling is a fire cooks best friend!
When you are able to allow the meat time to absorb all of the smoky flavor, then you appreciate fire cooking so much more.
And there is no better piece of meat to smoke than tri-tip...
RELATED RECIPE: Try my Herb-Encrusted Prime Rib
Smoked tri-tip is an essential for any backyard griller. All you will need is a grill that can smoke, some Cowboy Charcoal and my recipe below to get started. Just make sure that you bring some beer to drink while the meat is cookin'!
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Check out my 2017 Holiday Gift Guide right now!
Yields: 1-2 Servings
Cook: 60-90 minutes
Prep: 20 minutes
Smoked Tri-Tip Ingredients
- 1 tri-tip roast from Felton Angus Beef
- 3 tbsp of ancho chili powder
- 2 tbsp of garlic powder
- 2 tbsp of brown sugar
- Salt and pepper (to taste)
- When tri-tip is at room temperature, lather with olive oil then season with ancho chili powder, garlic powder, brown sugar, salt and pepper.
- When ready to cook, use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, move to one side of the grill for indirect grilling. Optional: For a more intense flavor, add some hickory or mesquite wood chunks to the top of the charcoal.
- Place tri-tip on opposite side of charcoal and let smoke for 60-90 minutes at 225-250F or until internal temperature is at 130F (medium-rare)
- Pull meat off grill and let rest for 15 minutes.
- Serve and enjoy!
Need fire cooking equipment? Find some here!
Cowboy Hardwood Lump Charcoal
Cowboy Wood Chunks
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