If you're craving a smoky, tender, and flavor-packed beef experience, look no further than this Woodfire Smoked Tri-Tip recipe.
This method transforms a simple cut of meat into a culinary masterpiece, delivering a rich, smoky flavor and a perfect crust that will leave your taste buds dancing.
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Woodfire Smoked Tri-Tip
Equipment
- Ninja Woodfire
- Woodfire Flat Top
- Woodfire Elevated Rack
- Steak Weight
- Smokin Pecan Pellets
Ingredients
Tri-Tip
- 3 lb Tri-Tip
- 3 tablespoon Dad Dust See Note for Ingredients
- Sea Salt 1% of Weight of Tri-Tip
- Cracked Peppercorns
- Herbs De Provence
- Wagyu Beef Fat Spray
Chimichurish:
- 1 Cup Chopped Parsley
- ½ Cup Olive Oil
- 3 tablespoon Apple Cider Vinegar
- 1 teaspoon Fish Sauce More if you like the flavor
- 6 Cloves of Garlic Minced
- 1 teaspoon Herbs De Provence
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Peppercorns
Instructions
- Dry Brine: Season the tri tip with sea salt—use 1% of its weight in salt or about ½ teaspoon per pound. Place it in the fridge uncovered overnight.
- Prep the Woodfire: Fill the Woodfire with your favorite pellets (don’t forget the Dad Shake) and set it to Smoker / CLD / 1 Hour. If CLD isn’t available, use the lowest temp setting.
- Season the Tri Tip: Take the tri tip out of the fridge and season it with Dad Dust, cracked pepper, and herbs.
- Start Smoking: If you are using the Smoking Pecan Pellets you can add the Tri-Tip to the Woodfiire during the ignition and pre-heat. I have not noticed any off flavors doing this. If you are using other pellets than wait until the Woodfire says “Add Food” and place the tri tip on the elevated rack and smoke for 1 hour. Use the Pro Connect probe if available.
- Reset and Smoke Again: Reset the Woodfire to Smoker / 225°F(107°C) / 2 Hours. If using Pro Connect, set it to Manual Thermometer Cook with a target temp of 120°F(49°C). Check and refill pellets if needed.
- Make the Sauce: Mix all the sauce ingredients in a bowl and set aside.
- Sear the Tri Tip: When the Tri-Tip reaches 120°F(49°C) remove it and set the Woodfire to Grill / HI/ 30 minutes (no need to hit the Woodfire button). Let it preheat for at least 10 minutes. Spray the tri tip with beef tallow spray and sear on all sides. Use a weight to keep the Tri-Tip in contact with the griddle. In total it was about 3 minutes sear total.
- Rest and Serve: Let the tri tip rest for about 10 minutes before slicing against the grain and serving with the sauce.
Video
Notes
- 120G Granulated Garlic
- 120G Granulated Onion
- 1 tablespoon MSG
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!The Art of Woodfire Smoked Tri-Tip
The beauty of this recipe lies in its simplicity and the transformative power of woodfire smoking. By utilizing the Ninja Woodfire Grill, the tri-tip is infused with a deep, smoky flavor that elevates the meat's natural richness. The process begins with a generous seasoning of the tri-tip, ensuring every bite is packed with flavor. The meat is then smoked low and slow, allowing the smoke to penetrate deeply, resulting in a tender and juicy interior.
What sets this method apart is the reverse sear technique. After the tri-tip reaches the desired internal temperature, it's seared at high heat to develop a beautiful crust. This final step locks in the juices and adds a satisfying texture that contrasts perfectly with the tender interior.
Why This Recipe Stands Out
This Woodfire Smoked Tri-Tip recipe is a game-changer for several reasons. Firstly, the use of woodfire smoke imparts a unique flavor that can't be replicated with other cooking methods. The smoke adds depth and complexity, enhancing the beef's natural taste.
Secondly, the reverse sear technique ensures that the tri-tip is cooked evenly throughout, with a consistent level of doneness. This method also creates a delectable crust that adds a satisfying crunch to each bite.
Finally, the simplicity of the recipe allows the quality of the meat and the flavors of the smoke to shine. There's no need for elaborate marinades or complicated steps; the focus is on letting the ingredients speak for themselves.
Embracing the Woodfire Experience
Cooking with woodfire is more than just a method; it's an experience. The process of tending to the fire, monitoring the smoke, and watching the meat transform is both rewarding and meditative. It connects you to the primal roots of cooking and adds an element of craftsmanship to your culinary endeavors.
Moreover, the aroma of the wood smoke wafting through the air creates an inviting atmosphere that enhances the overall dining experience. It's not just about the end result; it's about the journey of creating something truly special.
A Recipe Worth Sharing
This Woodfire Smoked Tri-Tip recipe is more than just a meal; it's a celebration of flavor, technique, and the joy of cooking. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, this recipe offers a satisfying and delicious way to enjoy a classic cut of beef. So fire up your grill, embrace the smoke, and treat yourself to a culinary experience that will leave you and your guests coming back for more.
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