A first time Dexter Tri Tip

I remember hearing about a Tri Tip a while ago from the BBQ legend Dr Sweetsmoke, he’d mentioned this as one of his favourite cuts to pop on the BBQ, I’d been after this cut for a while, but it’s not an easy one to get hold of, blank looks from butchers, but fortunately I put in a bit of research and was able to advise my good friends at Pitmans Farm what the exact cut I was after is known as the bottom sirloin, it’s a traingular cut and I can now attest to it being very very tasty.

I removed a few bits of sinew, and then rubbed a homemade rub of cajun seasoning, smoked paprika, celery powder, onion powder, mustard powder, salt and coarse ground pepper. I rubbed this mix in thoroughly and left for a couple of hours.

I fired up the smoker set at 110 deg C with some maple chips smoking away. I popped the Tri Tip on until it reached 50 deg C over indirect heat. Then I placed direct over coals, to sear the outside of the meat and the internal temperature reached 60 deg, just about medium rare. I allowed the meat to rest wrapped in foil, and then carved against the grain, it was wonderfully moist, and rich and beefy, the meat was so tender as it was cooked perfectly and carved against the grain.

We enjoyed this with BBQ chicken thighs, homemade coleslaw, sweet potato wedges, and homemade bread, oh and a cold beer of course!

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13 responses to this post.

  1. This looks and sounds amazing! I bet that rub made it even nicer. I’ll have to put my butcher to the test in the Summer.

    Reply

  2. Hi Marcus, we love reading your blog, and you’ve made us so happy with your recipes, so we’ve nominated you for a silly blog award… http://goodgobble.blogspot.co.uk/2012/04/7-x-7-link-award.html

    Reply

  3. Marcus what can I say except you ,as usual have done a find job once again sir! Your Tri-tip is absolutely beautiful and cooked the exact same way I would have but I am afraid that from here on out this unknown roast will now become your cut of choice on the beef scale for events and quick cravings. Sorry about that. πŸ˜€

    Yours in Smoke,
    DrSweetsmoke

    Reply

    • Thanks Doc, you inspired me to give it a go, so the blame lies squarely on your shoulders πŸ˜‰
      It’s not easy to get over here as mist butchers haven’t heard of it, but boy is it worth it.
      Cheers
      Marcus

      Reply

  4. That’s a nice piece of beef – I cooked a 5 – 6 lb joint a couple of days ago (sadly not smoked) which turned out beautifully πŸ˜‰

    Reply

    • Thanks mad dog, what cut did you go for and how did you cook it?
      Cheers
      Marcus

      Reply

      • I don’t know for sure – I got it from a Catalan butcher in the Boqueria (Barcelona) and asked for a good roasting joint. It did look a little like your cut, but beef cuts are not the same here as in England. I browned the outside on a griddle pan and cooked the joint in the oven for 50 minutes. I’ll be posting it in a day or two…

  5. Frugal is right. Love the photo with the rub. Tri tip is a great cut.

    Reply

  6. Thanks Nick, there is some great meat around at the mo, must be headed towards BBQ season.
    Cheers
    Marcus

    Reply

  7. That pre-cooked photo is awesome. I’m seeing so much good meat at the moment and I’m just that little bit jealous…

    Reply

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