Tri-Tip Beef Jerky.  Absolutely incredible!

Lumencraft-Matt · 2019-12-21T15:03:23.000Z

Hi all,

I’ve been working on this recipe for about a year or so, and I have to say it is AMAZING! … The taste first and foremost from the beef and fat plus the richness added
from the hickory mesquite combo is out of this world!
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Recipe:
3lb Tritip roast with fat cap sliced
2c Kikoman soy sauce
2 TB Wrights liquid smoke
Blend wet ingredients with meat

Rub
1TB Kosher Salt
1/2 TB Brown Sugar
1/2 TB Black Pepper
1/2 TSP Garlic Powder
1/2 TSP Onion Powder
1/8 TSP Cayenne Pepper
Sprinkle all of rub on meat

Preheat smoker to 275 F, place meat in smoker on racks and reduce heat to 160F. Smoke with 70/30 blend hickory and mesquite. After 30-40 min reduce heat to 130F. Using fan induction method this takes about 3 hours.

Let me know what you think!!!

fluke · 2019-12-21T18:47:02.000Z

Thank you Matt.

mattlward · 2019-12-21T19:13:04.000Z

I find it interesting that you smoke on wood and add liquid smoke. Have tried that before and was really not happy with the flavor.

chops728 · 2019-12-21T20:02:17.000Z

What Smoker are you using— I guess if I would of payed attention to the video I wouldn’t ask a stupid question—LOL

Lumencraft-Matt · 2019-12-21T21:53:24.000Z

chops728:

What Smoker are you using— I guess if I would of payed attention to the video I wouldn’t ask a stupid question—LOL

No worries, I use the Masterbuilt 30”. It’s not bad for an entry level device. Just be aware that with a super large peice of meat like a turkey in cold weather it will struggle to hold temp. I did a couple of pork shoulders in it yesterday and pre grilled them for about 40 min to get the temp up on them and it solved that problem though. Also at temps below about 180 degrees you have to use a smoke generator like the AMNPS because the chip tray will not get hot enough to keep chips burning.

Lumencraft-Matt · 2019-12-21T21:58:04.000Z

mattlward:

I find it interesting that you smoke on wood and add liquid smoke. Have tried that before and was really not happy with the flavor.

I’m not a huge fan of liquid, especially in recipes where its just added to cooked meat (like mixed into hamburgers). I do like a little in dried meats. If it is evaporated, and not a lot is used I find it adds another layer of flavor that I like. I enjoy really intense flavors, and yet am very sensitive to even slight changes in meat flavors somehow. Like the type of wood used in a smoke, and/or especially if it is not smoked correctly where any acrid taste is present.

TexasToasted · 2019-12-21T23:15:18.000Z

I wish my Tri Tip looked like yours. I’ve never seen any internal fat at all. No marbeling, just the cap, and I have to tell the guy at the counter to not trim the fat cap, or they just remove it all.