Smoked Tri-Tip with Stovetop Smoker
Try this Smoked Tri-Tip with Stovetop Smoker recipe, or contribute your own.
Try this Smoked Tri-Tip with Stovetop Smoker recipe, or contribute your own.
- Carbohydrate 0.05670875 g
- Cholesterol 0 mg
- Fat 0.0028525 g
- Fiber 0.0231875 g
- Protein 0.00958125 g
- Saturated Fat 0.0008575 g
- Serving Size 1 1 -4 (303g)
- Sodium 50.4239 mg
- Sugar 0.03352125 g
- Trans Fat 0.000122500000000001 g
- Calories 0 calories
Step-by-step
- Bring the meat to room temperature (important!).
- 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 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 130-140F for medium rare.
- Let the meat rest for 10 minutes (important!).
- Slice against the grain and serve.
My Unexpected Culinary Adventure: Smoked Tri-Tip on a Weeknight
Let me tell you, life as a working mom is a whirlwind. Between juggling deadlines, school pick-ups, and the never-ending laundry pile, finding time for anything beyond basic meal prep feels like a luxury. But last week, I decided to break the routine. I craved something more than the usual chicken breast or pasta. I wanted flavor, I wanted something that felt special, and I wanted it without spending hours in the kitchen. That’s where my smoked tri-tip adventure began. I'd always admired the beautiful, smoky char of tri-tip at barbeques but never thought I could replicate it at home. Turns out, it's surprisingly easier than I thought, especially with a stovetop smoker.
The idea seemed daunting at first. I envisioned complex techniques and hours spent tending a massive outdoor smoker. But the reality? It was incredibly simple, and unbelievably rewarding. The process is surprisingly straightforward and the result? A juicy, flavorful piece of meat that felt like a celebratory meal, even on a Tuesday night. My family was blown away. The smoky aroma filled the house, promising a delicious dinner that felt both comforting and exciting. The kids, normally picky eaters, devoured it. My husband, usually reserved with compliments, exclaimed that it was the best tri-tip he'd ever had. That's high praise indeed!
The beauty of this recipe lies in its simplicity and adaptability. I used a basic dry rub – salt, pepper, and a touch of my favorite spice blend – but feel free to experiment with different flavors. Perhaps a sweet and smoky blend next time, or something with a kick. The possibilities are endless! The stovetop smoker itself is a game changer, bringing the magic of smoky flavor into your own kitchen, without the need for extensive outdoor equipment. Clean up was a breeze thanks to the aluminum foil liner. Seriously, the entire process, from start to finish, took less than an hour and a half, including the resting time. No more complicated recipes for me. This has quickly become my go-to weeknight recipe, and it even gets me compliments.
Beyond the deliciousness, this experience taught me the value of taking small steps outside of my comfort zone. It’s easy to get stuck in a rut, especially when life is busy. But stepping away from the familiar and trying something new, something that feels a bit adventurous, can be incredibly rewarding. It’s not just about the delicious food; it’s about the process, the experimentation, and the sense of accomplishment that comes with creating something special, even on a busy weeknight. Now, if you'll excuse me, I think I'm going to go make another batch. This time, I'm thinking of adding a bit of applewood chips for a different smoky profile. The culinary adventures never end!
Ingredients I Used: kosher salt, freshly ground black pepper, 2 lb (.9 kg) tri-tip at room temperature, a dry rub of your choice (I used Sequoia Winery's blend), stovetop smoker, smoker wood chips (I used Cameron's indoor smoking chips).
