Smoked Tri-Tip With Grilled Corn Elote

Smoked Beef, grilled corn, delicious results. The outdoor cookout trifecta is complete with this smoked Tri-Tip recipe.

  • 2 hrs
    25 min
  • 4
    SERVINGS
  • 400
    Cal
  • 34 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Tri-tip Roast (3 to 4-1/2 pounds)
Spice Paste
  • 1/3 cup olive oil
  • 2 tsp granulated garlic
  • 1 tsp paprika
  • 1-1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tsp ancho chile powder
Grilled Corn Elote
  • 3 ears fresh corn, husked
  • 3/4 cup mayonnaise
  • 2 tsp fresh lime juice
  • 1 Tbsp fresh cilantro, chopped
  • 1/2 cup Cotija cheese
  • 1 tsp kosher salt
  • 1 tsp ancho chile powder

Cooking:

  1. Combine oil, salt, pepper, garlic, Chile powder and paprika in small bowl to form a paste. Spread evenly onto all surfaces of beef Tri-Tip Roast. 
  2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
  3. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Place roast in smoker, according to manufacturer's instructions. Set timer for 3 hours depending on desired smoke flavor. Smoke roast 2 to 3 hours for medium doneness. Carefully remove roast from smoker when meat thermometer registers 135°F. Let rest for at least 10 minutes. The temperature will continue to rise to 145°F for medium rare, 160°F for medium.
  4. Carve roast across the grain into 1/2 inch thick slices. Serve along side grilled corn Elote. 
Grilled Corn Elote
  1. Place corn on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and set aside. 
  2. In a medium size bowl combine, mayo, lime juice, seasoning, corn, cilantro, and cheese; let chill covered, for at least 30 minutes or over night. 

Safe Handling Tips

Nutrition Information

Butcher Counter

Tri-Tip Roast Sirloin Primal

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.
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