The tri-tip came out perfectly - this is now my standard way to prepare it.
- Salt heavily and let it rest on paper towels for at least four hours in the fridge - this causes it to lose a lot of water and makes the flavor that much more intense.
- One hour before plating, rinse off and pat dry - sprinkle a bit of salt and sugar - about 30/70. Let it rest at room temp for 20 minutes or so to let the salt and sugar dissolve.
- Broil under high heat for about four minutes each side. This will vary depending on your oven and the broiler element will cycle on and off so I am talking four minutes of active glowing red, fires of Hell, hot. You want to develop a nice browning on the meat with little bits of char. The sugar will caramelize and help this process a lot.
- Measure internal temperature - mine is usually around 90-100°F or so. Put into a slow smoker for about 20 minutes until internal temp is where you want it (130°F for me).
- Rest for ten minutes and cut 1/4" slices against the grain.
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