Ingredients
- Tri-Tip
- Meat Church Holy Cow to taste
- 4T butter
Trimming
Using a sharp vining knife, trim off any hard fat and silver skin. It will not render and lead to a less satisfying bite.
Seasoning
I decided to not use a binder in this recipe because I didn’t feel that it was necessary. Season evenly with Holy Cow and let adhere for 15 minutes on your counter. The big pepper in Holy Cow will help pick up smoke and lead to a good bark.
Cooking
Preheat your smoker to 250°. Our aim is to cook this like a brisket, so we are using post oak to pick up as much smoke as possible. Place the Tri-Tip in the center of your cooker and let it go for 3 hours or until 165° internal.
Wrapping
Pull off of the smoker and place in the center of 2 large sheets of heavy foil. Place your butter on top of the meat and wrap tightly with the foil. Place back on the cooker for roughly 2 more hours until it is 203° internal or probe tender.
Pull the Tri-Tip out of the foil and place back onto the smoker for 10 minutes to let the back firm back up. Reserve juices left in foil for serving.
Slicing/Serving
Let the meat rest at room temperature, tented in foil, for 45 minutes before slicing.
A Tri-Tip is 2 muscles that have grains that run different directions. Cut down the middle where the muscles meet. Slice against the grain.
Serve and enjoy!
