Tri Tip is a great cut of meat providing it's available in your area. If your like me and eat allot of Tri Tip and are looking for something different yet high on the tasty scale... Your going to love this Tri Tip recipe.  Let's get to cooking!

We will start by melting 1/2 stick no salt butter in a medium sauce pan over medium high heat. We don't want to burn the butter. Add the following:

1/2 of a red onion (chopped)
1/2 red bell pepper (chopped)
3 oz. Baby Bella Crimini Mushrooms (chopped).

Sautee until the onion becomes translucent. Lightly shake on Pepper, smoked paprika and thyme. Add 2 1/2 large cloves chopped. Add 1 tsp. finely chopped rosemary. Cook until the garlic is lightly browned. Remove from the sauce pan and place into a bowl and let cool in the fridge.

While the sautéed veggies are cooling, prep the meat. Trim all the fat off of a Tri Tip that is near or above 3 lbs. in weight. Boil a pan of water and submerse your solids injector to sterilize it as we will be inserting it deep into the meat. I also disinfect my counter top where I do the injecting as I tend to set my injector down or drop it.

Once the veggies have cooled down we can start injecting. Take note of the direction of the grains in the meat. This  is the direction of the muscle tissue. We will cut against the grain of the meat.  We want to inject in the direction of the grain so that when we cut against the grain each slice of meat will have the sautéed veggies in it.

Fill your injector and press it deep into the meat. As you press the solids into the meat slowly draw out the injector. Some holes will require two injections to fully fill. With Tri Tips the direction of the grain changes so when this occurs you will change the direction oft the injection.

Once the Tri Tip is injected, rub the exterior of the Tri Tip with extra virgin olive oil. Liberally apply pepper or apply it to your liking. Lightly apply some thyme. Apply 1 tsp. finely chopped rosemary. Next finish it off with 2 1/2 cloves chopped garlic.

Pre-heat your cooker to 225°. While your cooker is pre-heating let the Tri Tip rest at room temperature. This cook was done on the Yoder YS640 pellet smoker using Pecan pellets. Once the cooker is pre-heated then place your Tri Tip onto the grates and close the door and let it cook for 40 minutes. At this point we will baste.

While the Tri Tip is undergoing its first 40 minutes of smoke and heat we will make the garlic herb butter sauce. In a small sauce pan melt 1/2 stick no salt butter over medium high heat. Add 2 tsp. minced garlic and 1 tsp. Mad Hunky Hot Ass Whang rub.  If you do not have the Mad Hunky rub you can use a spicy creole seasoning instead. When using either, The spicy will be subtle but the flavor will be great. Next add pepper to taste, 1/2 tsp. smoked paprika and 1/2 tsp. thyme. Add 1/2 tsp. rosemary. Thoroughly mix and simmer on low heat for 3 minutes.

Once the Tri Tip has cooked for 40 minutes baste it with the garlic herb butter sauce. You will do this again in another 40 minutes. You will need to re-heat the butter sauce when the time comes. Be careful not to burn the butter sauce. Melt it slowly.

Once your Tri Tip has reached 137° remove it from the cooker and baste the bottom then foil it. It will continue to cook and reach about 143°-145° for a medium rare. 

Let stand 30 to 40 minutes to let the juices redistribute within the meat. Slice the meat across the grain in 1/4 thick slices. If you slice too thin the contents will fall out too easily.

IF your using the meat for sandwiches or expect to have leftovers I recommend slicing off the meat as you need it. This way the meat stays moist and the solid injection remains intact in the meat.

That's it folks. I hope you enjoy this recipe!