Smoked Tri-Tip with Stovetop...Smoked Tri-Tip with Stovetop Smoker

Smoked Tri-Tip with Stovetop Smoker is a gluten free, dairy free, fodmap friendly, and whole 30 main course. One portion of this dish contains approximately 62g of protein, 26g of fat, and a total of 501 calories. This recipe serves 3. For $4.27 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 38 people have tried and liked this recipe. It is brought to you by Just One Cookbook. A mixture of pepper, rub, tri-tip, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 94%, this dish is spectacular. Try Smoked Tri-Tip with Stovetop Smoker, Smoked Tri-tip, and Easy Smoked Tri-Tip for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Bring the meat to room temperature.Season both sides of the meat with salt and pepper and then sprinkle generously with dry rub. Allow to season at room temperature for at least 1 hour. It can also be covered and refrigerated for 6-10 hrs. If you do so, be sure to bring the meat back to room temperature.

2. 02

   Place 2 Tbsp. of wood chips in the center of the smoker pan, covering an area roughly the size of your burner. Then place the drip pan lined with a sheet of aluminum foil (easy cleanup!).

3. 03

   Place the tri-tip on the rack. Make sure to leave space between the tri tip and the sides of the smoker.Bring the smoker to the stove and center the smoker over a large burner. Close the lid but leave a 1 inch gap. Turn the heat to medium. When you see the first signs of smoke rising from the pan, close the lid securely and start timing. Smoke a 2 lb. tri-tip for 30 minutes (2.5 lb. tri-tip for 40 min).When its almost done, preheat the oven broiler to high.

4. 04

   Remove the lid off the smoker.

5. 05

   Transfer to the oven and broil for 4 minutes on each side to add a nice char on the outside. Make sure the meat is about 6 inches away from the heat source otherwise it will burn easily. After broiling, the internal temperature should be 130-140F for medium rare.

6. 06

   Let the meat rest for 10 minutes. Slice against the grain and serve.