Chairman’s Reserve Korean Inspired Tri-tip

Directions

Preheat smoker to 275°F or “smoke” setting. Optional: have another grill set up to high-heat direct searing.

While the smoker is preheating, marinate trip tip in Korean BBQ Marinade can marinate for 4 hours.

After 30min, pull from marinade, and season liberally with Big Poppa’s Double Secret Steak Rub (or to taste) – let spices/salt “melt” into the meat, around 10min.

Put on smoker and smoke until internal temperature is at 128°F (around 15-20min per side) – once it is reached, pull from the smoker and set aside.

Increase smoker temp & set up for direct searing/grilling (or use the additional grill for this, as mentioned previously).

Once ready, sear the tri-tip on both sides (around 5min per side) and pull when an internal temp of 140°F is reached.

Poppa’s Pro Tip: Most people who are unfamiliar with tri-tip end up cooking it to 128°F – at that internal temp, it is tough and chewy. The structure of the tri-tip needs additional rendering/cooking, and at 140°F it is still very pink, but tender!

Rest the meat for 5-10 min.

Slice against the grain, and garnish with crushed peanuts & chives – serve immediately.

Poppa’s Pro Tip: You can use this recipe and leave out the Korean marinade, peanuts, and chives for a classic tri-tip flavor. You can also experiment with different marinades and seasonings. Tri-tip leftovers are also great in sandwiches, tacos, or salads!