recipes
Wicker’s Tri Tip
Which Wicker's:
Wicker’s Black Label or Whiskey Wagyu
JonesyQ Money Honey or Bone Rub
JonesyQ Montreal XTC
JonesyQ Money Honey or Bone Rub
JonesyQ Montreal XTC
Cuisine:
Beef
Course Type:
Entreé
Ingredients:
1 Tri Tip (Choice Grade or Higher)
Wicker’s Black Label or Whiskey Wagyu
JonesyQ Money Honey (or sub with Bone Rub)
JonesyQ Montreal XTC
Tools:
Smoker
Cast Iron Skillet
Thermometer
Instant Read Thermometer
Cooking Spray, Duck Fat Spray or Butter
Preparation:
Preheat smoker or pellet grill to 225 degrees. Wood or Pellet Options: Oak, Mesquite, Hickory, or Pecan. Recommend a heavy wood for a thick Tri Tip.
Trim away all the fat and or silver skin. A sharp knife will help and speed things up!
Marinade the tri tip in Wicker’s Black Label or Whiskey Wagyu for about 4 hours. Remove from marinade and dry off meat.
Season with your first layer of Money Honey and then a light layer of Montreal XTC and allow the tri tip to start sweating, about 15 minutes.
Place your tri tip on the smoker once it has rested and smoker or pellet grill is at 225 degrees.
Smoke your tri tip until it reaches an internal temperature of 115 degrees. Remove from smoker and let rest for about 10 minutes, you can tent with aluminum foil or place a large aluminum pan over the top.
While your tri tip is resting, heat up your cast iron temperature to around 550 degrees (an instant read thermometer is helpful to get that cast iron temperature.
Lightly oil or butter your cast iron and immediately sear your tri tip for 1-2 minutes per side depending on desired temperature preference. 1-2 minutes per side should get you around 130-135 internal temp. If you want a higher internal temperature, I suggest you smoke the tri tip beyond 115 degrees to 125-130 degrees. This will help you achieve a medium temperature.
Remove from Cast Iron and lest rest, I suggest adding some butter to the top so it can melt all over it for some goodness butter flavor.
Before serving you can add a Chimichurri Sauce or just let the tri tip roll on its on.
Trim away all the fat and or silver skin. A sharp knife will help and speed things up!
Marinade the tri tip in Wicker’s Black Label or Whiskey Wagyu for about 4 hours. Remove from marinade and dry off meat.
Season with your first layer of Money Honey and then a light layer of Montreal XTC and allow the tri tip to start sweating, about 15 minutes.
Place your tri tip on the smoker once it has rested and smoker or pellet grill is at 225 degrees.
Smoke your tri tip until it reaches an internal temperature of 115 degrees. Remove from smoker and let rest for about 10 minutes, you can tent with aluminum foil or place a large aluminum pan over the top.
While your tri tip is resting, heat up your cast iron temperature to around 550 degrees (an instant read thermometer is helpful to get that cast iron temperature.
Lightly oil or butter your cast iron and immediately sear your tri tip for 1-2 minutes per side depending on desired temperature preference. 1-2 minutes per side should get you around 130-135 internal temp. If you want a higher internal temperature, I suggest you smoke the tri tip beyond 115 degrees to 125-130 degrees. This will help you achieve a medium temperature.
Remove from Cast Iron and lest rest, I suggest adding some butter to the top so it can melt all over it for some goodness butter flavor.
Before serving you can add a Chimichurri Sauce or just let the tri tip roll on its on.
