Smoked Tri Tip
A step-by-step guide to smoking a tri tip on the Ninja Woodfire Grill, emphasizing proper trimming, dry brining, and cooking techniques.
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Equipment
- Ninja Woodfire Grill
Ingredients
- tri tip untrimmed for better flavor
- salt for dry brining
- avocado oil as a binder
- MR Meat Rub for seasoning
- smoky pecan pellets for smoking flavor
Instructions
- Trim off any silver skin and leave the fat cap on for flavor while preparing the meat.
- Salt the tri tip and place it on a wire rack in the fridge uncovered overnight.
- Let the tri tip sit at room temperature for a bit after taking it out of the fridge.
- Apply avocado oil and then coat with MR Meat Rub before smoking.
- Preheat the Ninja Woodfire Grill to the smoker setting at 250°F.
- Place the tri tip on the grill and smoke for about 2 hours, ensuring the fat cap is facing up.
- When the internal temperature reaches about 100°F, switch to the air crisp function at 375°F for 10 minutes to render the fat further.
- Remove the tri tip from the grill and let it rest for 10-15 minutes before slicing.
- Slice against the grain for tenderness, cutting into half-inch slices.
Video
Notes
- Dry brine the meat overnight for optimal flavor.
- Always let the meat rest after cooking to retain juices.