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Four Pepper Rubbed Tri -Tip

Tri-Tip Roast smoked over live wood fire and reverse seared from Chef Tim Hollingsworth.

Ingredients

  • 1 beef Tri-Tip Roast, (3 pounds) 

Rub: 

  • 1 tablespoon Kosher salt
  • 1 tablespoon black pepper, coarsely ground 
  • 2 teaspoons Aleppo pepper
  • 1 teaspoon dried green peppercorns, coarsely ground
  • 1 teaspoon white pepper, coarsely ground
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Cooking

  1. Season and Dry Brine. In a small bowl, combine the Kosher salt, black pepper, Aleppo pepper, green pepper, white pepper, garlic powder and onion powder.
  2. Season the Tri-tip evenly on all sides. Place roast on a wire rack set over a sheet tray and refrigerate, uncovered overnight, or for a minimum of 6 hours.
  3. Smoke the Tri-Tip. Preheat a reverse-flow smoker to 225º F for indirect cooking.
  4. Insert a thermometer probe into the thickest part of Tri-Tip, avoiding the fat seam. Smoke until the internal temperature reaches 100 to 105º F and remove.
  5. Reverse and Sear. Build a hot live-wood fire in the firebox. Grill Tri-Tip directly over the coals and flame, turning frequently and moving between hotter and cooler areas as needed.
  6. Grill until a deep crust forms and the internal temperature reaches 130 to 135º F.
  7. Rest and Slice. Transfer Tri-Tip to a cutting board and rest uncovered or loosely tented with foil for 10 to 15 minutes. The temperature will carry over to around 145º F (USDA standard for medium-rare).
  8. Before slicing, identify where the grain changes direction. Separate the roast into its two natural sections by cutting, then slice each section thinly against the grain for the most tender bite.

Nutrition

Nutrition information 4 servings: 480 Calories; 21.5 g Total Fat (7.5 g Saturated Fat; 0.1 g Trans Fat; 0.7 g Polyunsaturated Fat; 11.0 g Monounsaturated Fat); 198 mg Cholesterol; 2110.0 mg Sodium; 3.0 g Total Carbohydrate; 1.2 g Dietary Fiber; 0.0 g Total Sugars; 0.0 g Added Sugars; 68.0 g Protein; 57.0 mg Calcium; 4.7 mg Iron; 906.0 mg Potassium; 0.0 mcg Vitamin D; 0.4 mg Riboflavin; 27.1 mg Niacin; 1.5 mg Vitamin B6; 3.9 mcg Vitamin B12; 546.0 mg Phosphorus; 12.6 mg Zinc; 79.2 mcg Selenium; 260.8 mg Choline

Chef Tim Hollingsworth