Texas Style Tri-tip

With the last few tri-tips I made, I cooked them sous-vide, then placed them in the oven to build a bark. This time, I wanted to treat this one like a small brisket and smoke it low and slow Texas style.

Gather the ingredients.

• 3 lb. Tri-tip
• 4 tbsp. Black Pepper
• 2 tbsp. Hickory Smoked Salt
• 1 tbsp. Celery Seed
• 2 tbsp. Molasses
• 1 tbsp. Hickory Liquid Smoke
• ¼ tsp. Pink Curing Salt
• Ninja Woodfire Grill

Let’s go to work.

1. Trim the tri-tip as necessary.
2. In a medium bowl, mix the molasses, liquid smoke, and curing salt together.
3. Brush the glaze evenly onto the surface of the meat to act as a binder, and then apply a liberal coating of the rub of your choice. I used a 2:1 pepper/salt rub with a bit of celery seed.
4. Let the tri-tip dry brine overnight to let the smoked salt penetrate the meat.
5. The next morning, I set my Ninja Woodfire Grill to cook for 5 hours at 235 °F.
6. Once the internal temperature reached 180 °F, I double wrapped the tri-tip in aluminum foil and returned it to the smoker.
7. I used the thermometer and MANUAL mode to cook until the brisket reached an internal temperature of 205 °F.
8. ‘Nuff said! Pull the tri-tip and let it rest for 1–2 hours, then slice it up and enjoy!