Cowboy Campfire Double-Smoked Tri-Tip
Chef Christian Gill
6
10 minutes
120 minutes
Experience the rich, smoky flavor of Cowboy Campfire Double-Smoked Tri-Tip, enhanced by a 24-hour dry brine that infuses the meat with smoked salt, pepper, and garlic. This hands-off recipe results in a perfectly cooked tri-tip that is tender and bursting with flavor, making it an ideal centerpiece for any cookout.
Ingredients
1 whole trimmed tri-tip, (2.5–3 lbs)
¼ cup Spiceology Cowboy Campfire Smoky SPG Seasoning
1 Tbsp neutral oil, (optional, helps seasoning adhere)
Directions
Pat the tri-tip completely dry with paper towels.
Rub lightly with the oil, if using, then coat evenly on all sides with Spiceology Cowboy Campfire Seasoning, pressing it into the meat. Wrap tightly in plastic wrap and refrigerate 24 hours to dry-brine.
Remove the tri-tip from the fridge, unwrap, and let it sit at room temperature for 15 minutes while the smoker heats.
Preheat smoker to 240°F.
Smoke the tri-tip until it reaches an internal temperature of 135°F (about 1.5–2 hours for a 2.5–3 lb roast, depending on thickness). Every smoker runs a little differently, so go by the thermometer, not the clock — start checking around the 1-hour mark.
Remove from the smoker, tent loosely with foil, and rest 20–30 minutes. Internal temp will climb to about 144°F (medium) as it rests.
Slice thin against the grain. Tri-tip's grain shifts direction partway through the roast, so rotate the angle of your knife as you carve to keep every slice tender.
Serve with a side salad, grilled elote, and salsa roja — or whatever cookout sides you're in the mood for.
Recipe Products
Blend
Derek Wolf | Cowboy Campfire Smoky SPG Seasoning
Key Ingredients
Hickory Smoked Salt, Black Pepper, Garlic, Coriander, Mustard