Smoked Tri-Tip with Stovetop Smoker

Name: Smoked Tri-Tip with Stovetop Smoker
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 2 lb tri-tip ((at room temperature; a good cut of tri-tip is 3-inch thick and 8 inches long, 2 to 2.5 lb, and a triangular shape)); Diamond Crystal kosher salt; freshly ground black pepper; dry rub of your choice ((I used Sequoia Winery – A Taste for Cabernet Seasoning Rub))

If you're craving a flavorful, tender, juicy Tri-Tip, you’ve come to the right place. Today we’re going to show you how you can cook up Smoked Tri-Tip with stovetop smoker to perfection. And yes, you can do that over the stove in just 30 mins!

⏱️ 50 min 🔪 Prep: 10 min 🔥 Cook: 40 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

3 servings

2 lb tri-tip ((at room temperature; a good cut of tri-tip is 3-inch thick and 8 inches long, 2 to 2.5 lb, and a triangular shape))
Diamond Crystal kosher salt
freshly ground black pepper
dry rub of your choice ((I used Sequoia Winery – A Taste for Cabernet Seasoning Rub))

Steps

Before You Start…Please note that this recipe requires 1 hour of marinating time. Gather all the ingredients. Bring the meat to room temperature (important!). I use this stovetop smoker.
Season both sides of the meat with salt and pepper and then sprinkle generously with dry rub. Allow to season at room temperature for at least 1 hour. It can also be covered and refrigerated for 6-10 hrs. If you do so, be sure to bring the meat back to room temperature.
Place 2 Tbsp of wood chips (hickory, oak, etc) in the center of the smoker pan, covering an area roughly the size of your burner. Then place the drip pan lined with a sheet of aluminum foil (easy cleanup!).
Place the tri-tip on the rack. Make sure to leave space between the tri tip and the sides of the smoker.
Bring the smoker to the stove and center the smoker over a large burner. Close the lid but leave a 1 inch gap. Turn the heat to medium. When you see the first signs of smoke rising from the pan, close the lid securely and start timing. Smoke a 2 lb tri-tip for 30 minutes (2.5 lb tri-tip for 40 min).
When it’s almost done, preheat the oven broiler to high. Remove the lid off the smoker. Transfer to the oven and broil for 4 minutes on each side to add a nice char on the outside. Make sure the meat is about 6 inches away from the heat source otherwise it will burn easily. After broiling, the internal temperature should be 130-140ºF (54-60ºC) for medium-rare.
Let the meat rest for 10 minutes (important!). Slice against the grain and serve.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.