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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.

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 tri-tip 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!
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