Fiery Texas Tri-Tip Smokehouse Dinner

Allergens

Wheat (in the coleslaw)

Ingredients

• 1 tri
• tip (about 2 lbs) 2 tbsp brown sugar 2 tsp paprika 1 tsp ground cumin 1 tsp chili powder 1/2 tsp ground black pepper 1/2 tsp salt 1/4 tsp cayenne pepper 1 tbsp olive oil For the jalapeño coleslaw: 1 lb shredded cabbage mix (green and red) 1/2 cup mayonnaise 1/4 cup sour cream 2 tbsp apple cider vinegar 2 tbsp sugar 1/2 tsp salt 1/2 tsp black pepper 1 jalapeño, finely chopped (remove seeds for less heat)

Instructions

1. In a small bowl, mix together brown sugar, paprika, cumin, chili powder, ground black pepper, salt, and cayenne pepper to create the rub.
2. Coat the tri tip generously with olive oil, then apply the rub evenly, pressing it into the meat.
3. Preheat your smoker or grill to 250°F (120°C) for indirect cooking. Add wood chips, such as mesquite or hickory, for added smoke flavor.
4. Place the tri tip on the preheated grate and cook for
5. 5 hours, rotating every 30 minutes, until the internal temperature reaches 135°F (57°C) for medium rare.
6. Wrap the tri tip in aluminum foil and let it rest for 20 minutes.
7. Meanwhile, prepare the jalapeño coleslaw: In a large bowl, combine shredded cabbage, mayonnaise, sour cream, apple cider vinegar, sugar, salt, pepper, and chopped jalapeño. Toss until evenly mixed.
8. Prepare barbecue beans according to the package instructions or your favorite recipe.
9. Slice the rested tri tip against the grain and serve with jalapeño coleslaw and barbecue beans.

Chef’s Insight

Experiment with different spice blends to customize the rub according to your taste preference.

Notes

To achieve the perfect smoke ring, ensure your wood chips are soaked and heated properly before use.