Smoked Tri-Tip + Paula Kornell Blanc de Noirs

Jul 16

Ingredients:

Optional (but recommended):

Instructions:

1. Trim the Tri-Tip

Remove any thick or hard fat caps and silver skin. A little fat is fine, but too much can prevent the rub from sticking or smoking evenly.

2. Apply the Binder & Rub

Pro-Tip: Cover the tri-tip evenly with yellow mustard. This helps the rub stick and breaks down the connective tissues (You’ll never taste the mustard). I learned this from my friend Chris Marks several years ago.
Coat generously with Three Little Pigs Beef Rub on all sides. Don’t be shy—it’s a big cut and can handle bold seasoning.
Let it rest at room temperature for 30–45 minutes to start absorbing flavor while your smoker heats up.

3. Prep the Smoker

Preheat your smoker to 225°F.
Add your preferred wood (hickory, oak, or pecan all work great for beef).
Set it up for indirect heat if using a grill-style smoker like a Traeger, Big Green Egg, or Weber.

4. Smoke It

Place the tri-tip on the smoker fat-side up.
Insert a meat thermometer if you have one.
Smoke until the internal temperature reaches 130°F for medium-rare (about 1.5–2 hours, depending on size and thickness).

5. Sear

If you want a charred crust, reverse sear it:
- Crank your grill or a cast-iron pan to high heat.
- Sear for 1–2 minutes per side until you get a nice crust and it hits 135°F internal.

6. Rest & Slice

Remove from the smoker and tent with foil. Let it rest for 10–15 minutes.
Slice against the grain (important!) to keep it tender and juicy. (Pro Tip 2: You can cut a small piece against the grain off the corner prior to cooking so you know which way to slice when it’s done)

Serving Ideas:

Serve with Paula Kornell Napa Valley Blanc de Noirs. It has the body and richness to pair beautifully with your tri-tip.
Serve with Paula’s Cherry Salsa
Makes killer leftovers for sandwiches, tacos, or steak salad.

Summer Cherry Salsa