Smoked Tri Tip... Barbecue Style!

Tri Tip trimmed and seasoned with BBQ Flavors and cooked and glazed on a Stick Burner - but we kept it Medium Rare... just like Tri Tip should be cooked!

#tritip #barbecue #howtobbqright

Barbecue Tri TIp

WHAT MALCOM USED IN THIS RECIPE:

Barbecue Tri TIp Ingredients:
- 3# Tri Tip Roast
- 2 Tablespoons Killer Hog’s AP Seasoning
- 2 Tablespoons Killer Hog’s Hot Rub
- 1/2 cup Killer Hog’s The BBQ Sauce
- 1/2 cup Killer Hog’s Vinegar Sauce

Directions:
1. Trim any sinew and excess fat off the Tri Tip
2. Season all sides with a light coat of AP seasoning followed by the Hot Rub - rest the seasoned Tri Tip for 20 minutes on the counter
3. Prepare a smoker for indirect cooking at 275 degrees using hickory wood for smoke flavor.
4. Place a meat probe into the thickest part of the Tri Tip and place on the smoker.
Smoke until the internal temp hits 115 degrees.
5. Move the Tri Tip to the hottest area of the pit and brush with a 50/50 mixture of The Bbq Sauce and Vinegar sauce
6. Glaze the Tri Tip for about 10-15 minutes or until the internal temp reaches 125-128 degrees.
7. Rest the Tri Tip loosely covered in aluminum foil for at least 10 minutes then slice across the grain before serving.

Connect With Malcom Reed:

[paytonlockamy-kr]

The commentary is what really sets him apart from other barbeque channels. He understands the science behind every decision he makes, and still has a genuine love for the process.

[DirtTx]

Malcom, you will forever be the OG in YouTube bbq videos. Still remember watching you since the beginning at your older house, and watching that backyard man cave grow. Much love man

[thesourkraut]

If this man made 10 videos a day it still wouldn't be enough for me!

[bolts]

I can say that I am a professional pit master. I feed hundreds of people every month and have my own BBQ Company in Texas. Honestly speaking...if I don't cook a certain protein regularly I come to Malcom Reed's videos and of course make it my own in a way....but this guy never disappoints with his advice. Much respect to this page and brand for Malcom's contribution to the BBQ world.

[mikeoreilly]

I started watching you about 4+ years ago. You were my #1 BBQ guru. You still haven't lost your #1 spot. Great video. Can't wait to try this.

[durppool]

the real money shot is the genuine expression of the first bite, you cant fake that immaculate feeling

[alecweibel]

Always a great day when you hear that “Let’s get to cookin’”!!!!

[FunAtDisney]

Tri-Tip is my go to! Out here in California it is really considered our BBQ (as brisket is to Texas). Often you can find a Choice Tri-Tip for under $7 per pound.
It really stared up in Santa Maria, CA in the 1950’s or so. This cut was mainly used for ground beef or stew meat but the story goes a butcher in Santa Maria cooked it on an open fire and cut it up a samples mainly to get people into his shop. They liked it so much they started selling it whole. Now Santa Maria in the Tri-Tip capital and where annual contests are held.
Personally I smoked it (as Malcolm did), roast it on my gas grill, cut it up as thick steaks and cook them in a cast iron pan, slice it super-thin for stir fry or fajita meat…. To me it is the most versatile cut there is and at at relatively inexpensive price point.

[billrichardsjr]

Damn Malcom, you are looking good! So proud of you! Would hate to lose the guy that taught my how to BBQ!

[mikeresendez]

Because tri-tips are not always the same, I like to take a picture of them BEFORE I cook them to ensure I cut them properly. Keep up the good work Malcom.

[rustypoorboy]

Cook it like a brisket and you will be amazed.Ive done it a ton of times, I've been watching and learning from you for a decade+.love your videos.

[TheFangusKhan]

This guy always puts out fantastic BBQ video recipes. But more importantly, he's killing it with his weight loss. We see you shedding those pounds, Malcolm! Keep it up with the great work in the kitchen 🤙

[sellnbrew]

I love everything about this guy. Even the fact that as his channel has grown up and his equipment has gotten better, he still wears a brand new shirt with the folding seams showing. 😂

[anthonysilva]

I use the AP and Hot BBQ rubs on everything. It's our favorite rub combo

[Snowbirdin]

"It can't be bad". Nothing Malcom does is bad. I've tried almost everything he does and the outcome is nothing short of amazing!

[johnpurdum]

I really appreciate the way you Q'd that Tip! Not too much trimming like others I have seen. Only thing is we don't usually sauce our Tri Tips here in SM where the roast got it's start. Guess it's a personal preference. Otherwise you nailed it for this smoke cook at the correct serving temperature. Love it slow cooked over Coastal Red Oak where we live.

[EatAtKurts]

I loooove Tri Tip thank you for posting! A smoked Tri Tip video is on my to-do list this summer

[sam]

I cook multiple tri tips per year, being in Southern California its our brisket. Imo, rare or medium rare isn't the way to go for this cut, medium is the best as you want to allow the fat to properly render and do it's job flavoring the meat so on a cut with less marble leave some more of the fat cap on. Also fat cap up, not down.

[jsjjj]

Your explanations during the trim 💪💪💪

Malcolm with a blade = Magician with a wand...

[ourlifeinwyoming]

I learned how to cook tri tip when stationed at Vandenberg Air Force Base, central coast. It became a big tradition for our “Top 3” organization (made up of the top three enlisted ranks). We’d have fundraisers and sell tri tip sandwiches with bbq sauce. They were basically seasoned with an ap - equal parts onion, garlic, salt and pepper. Since it was available in quantity we’d use cattleman’s and serve on a nice roll. It was always a hit. Bbq sauce goes great with it!