Smoked Elk Tri Tip
1 hour 5 minutes
Simple Smoked Elk Tri Tip is a delicious game-day delight. Indulge in the flavors of the wild with our straightforward yet mouthwatering smoked elk tri-tip recipe. Whether you're a seasoned chef or new to the world of game meat, this step-by-step guide promises a culinary adventure you won't want to miss.
2 Pound Tri Tip trimmed of silver skin and fat
3-4 TBSP steak seasoning, any variety will do, but aim for low sugar so the sear doesn't burn the sugar
2 TBSP Tallow or butter for searing
Remove your roast from the fridge at least 30 min before you plan to start cooking it to allow it to start to come to room temperature
Rub the trimmed tri tip with steak seasoning until it's fully coated. Allow the roast to rest for approx. 30 more minutes
While the roast rests, preheat a smoker to 225°F with hickory, mesquite or pecan pellets, or wood chips
Place the seasoned tri tip on the grill grates of the smoker. Insert a meat probe, or wireless meat thermometer if using
Pro Tip: Place a pan below the tri-tip to catch deliciously seasoned juices for a pan sauce later.
Smoke the tri tip until the internal temperature reaches 135°F for medium rare.
Preheat a cast iron skillet on the stove over high heat. Have a scoop or two of tallow available to grease the pan. Once the skillet is hot, add the smoked tri tip and sear for 30 seconds per side.
It’s important to do this after smoking the meat as creating that seared seal at the beginning will prevent smoke from permeating the tri tip.
Transfer the tri tip in the skillet to the oven, cover loosely with foil. Let the meat rest for 10-15 minutes, then slice the tri tip against the grain.