Big Green Egg Smoked Tri Tip
Unleash the full potential of your Big Green Egg with our irresistible smoked tri tip recipe. Elevate your barbecue skills and impress your guests.
Ingredients
- 1 tri tip approximately 2.5 to 3 pounds
- 2 cups pecan wood chips soaked in water for 1 hour
For the Rub:
- 2 tablespoons coarse ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
Instructions
Prepping the Tri Tip
- Start by trimming excess fat from the tri tip. Pat it dry with paper towels to ensure the rub sticks.
- In a small bowl, mix together coarse ground black pepper, kosher salt, garlic powder, and cayenne pepper. Rub this flavor bomb generously all over the tri tip. Don't be shy – let the flavors mingle!
- Preheat your Big Green Egg to 225°F. This is the sweet spot for that slow and steady smoke we're aiming for.
The Smoking Dance
- While the Egg is heating up, soak your pecan wood chips in water for an hour. This ensures a slow release of that nutty, smoky flavor.
- Once soaked, throw those chips onto the hot coals. Close the lid and let the smoke show begin!
- Place your seasoned tri tip on the grates. Close the lid and let it dance with the pecan-infused smoke for 2-3 hours. Kick back and savor the anticipation.
Bringing It All Together
- Once the tri tip hits an internal temperature of 135°F (for medium-rare), take it off the grill, tent it with aluminum foil, and let it rest for 15 minutes. This is the moment of truth!