CommonGround volunteer Crystal Klug shared her recipe for Smoked tri-tip.


Smoked tri-tip
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  1. 1 whole tri-tip (about 3-5 lbs)
  2. Salt & pepper
  3. Your favorite seasoning rub (Recommended: something sweet with a kick)
  4. 1 cup brown sugar
  5. Garlic salt
  6. Parsley
  1. Trim any fat off of the tri-tip.
  2. Season your tri-tip generously with your favorite rub and let it rest to soak in the flavor. Set aside and let it come to room temperature.
  3. Place your tri-tip on the grill, making sure it’s on the “smoke” setting. Close the lid and forget about it for 4-6 hours or until the internal temperature at the thickest part reaches 130-135 degrees F.
  4. Remove from the grill and wrap tightly in foil. Allow to rest for at least 20 minutes.
  5. After resting, serve immediately slicing against the grain. Or chill tri-tip overnight and thinly slice the next day.
  6. Reheat in crock pot or roaster with a can of beer or beef broth. Important! Don’t let meat get too hot or it will dry out, serve warm. Perfect for Husker tailgates!
Commonground Nebraska


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