Tri-Tip, also known as Shpitz Shaitel in Israel, Maminha in Brazil, and Aiguillette Baronne in France, is a unique cut located at the lower end of the sirloin. Its triangular shape and deep flavors make it an excellent choice for smoking, grilling, or sous vide. This recipe provides precise preparation methods, including a combination of smoking and sous vide, bringing together the rich smokiness with the perfect tenderness, elevating it to filet-mignon-level softness.
Ingredients
1 Tri-Tip cut
Kosher salt
Freshly ground black pepper
Granulated garlic
Fresh thyme
What’s the Difference Between Tri-Tip and Rump-Cap/Picanha?
Although their names sound similar, Tri-Tip and Picanha are entirely different cuts:
Tri-Tip – Comes from the lower sirloin, has long muscle fibers, and contains minimal internal fat. It’s well-suited for direct or indirect grilling at low heat. You can distinguish Tri-Tip from Picanha by its pointed shape, which curves to one side, and by its lack of a thick fat cap.
Picanha – Comes from the upper rear sirloin and has a thick, flavorful fat cap. It has a rounded but thicker shape and is a highly popular cut in Brazil, perfect for fast grilling over an open flame.
For these types of cuts, cooking methods like smoking and sous vide enhance both tenderness and flavor.
Preparing
Tri-Tip often comes with excess fat, which I recommend trimming off—but don’t discard it! I keep the fat trimmings for rendering and use during the searing stage of different cuts, as they help achieve a perfect Maillard reaction.
Dry Brining (Optional)
Dry brining (Dry Brine) is highly recommended to enhance the flavor and retain juiciness. It’s a simple process:
After trimming the fat, evenly coat the entire surface of the cut with a thin layer of Kosher salt. A general rule of thumb is 1 tablespoon of salt per kilogram of meat.
Place the meat on an elevated rack to allow air circulation around it and to prevent liquid buildup at the bottom.
Store in the refrigerator for 12-24 hours.
After 24 hours, the salt will have been absorbed into the meat, and the outer layer will appear redder due to oxygen exposure. This will also enhance the Maillard reaction when exposed to high heat.
Combining Smoking and Sous Vide
This recipe lets you harness the deep, smoky flavors of wood while achieving precise tenderness through sous vide. Alternatively, you can choose just one of these methods.
Step 1: Smoking for Unique Flavor
Preheat your smoker to 110°C (230°F).
For smaller smokers like the Traeger Ranger or Ninja Woodfire, I recommend setting the smoking temperature slightly lower, around 80°C (176°F).
Season the cut with salt (if it wasn’t dry brined), pepper, granulated garlic, or any spice mix you prefer.
Place the meat in the smoker and smoke until the internal temperature reaches 52°C (125°F).
At this point, you have two options:
If the meat is already tender enough, skip to the searing step for a perfect crust.
If the cut is still firm and requires further softening, proceed with sous vide cooking to achieve filet-mignon-level tenderness.
Step 2: Sous Vide for Ultimate Tenderness
I love combining smoking and sous vide to enjoy both the rich smoky flavors and the soft, melt-in-your-mouth texture.
No smoker? No problem! Skip the smoking step and go straight to sous vide!
Place the meat in a vacuum-sealed bag (or a Ziploc bag using the water displacement method).
If you skipped the smoking step, season the meat now with salt, pepper, granulated garlic, and fresh thyme.
Cook sous vide at 56°C (133°F) for 8 hours for maximum tenderness.
Step 3: Final Sear for a Perfect Crust
Whether the cut has been smoked or sous vided, the final step is searing.
Heat a cast iron skillet, flat plancha, or grill to the highest possible temperature until the surface starts smoking.
Before searing, pat the meat completely dry with a paper towel to prevent steaming and ensure a proper sear.
If the meat is lean (without fat), grease the cooking surface with rendered beef fat or another high-smoke-point oil. This maximizes surface contact and improves heat conduction for an ideal crust.
Sear for about 1 minute per side until a beautifully caramelized crust forms.
Serving
Slice the meat against the grain into thin slices. First, identify the grain direction—Tri-Tip’s long fibers make this easy.
If unsure, you can first cut the meat in half, locate the fiber direction, and then slice accordingly.
Conclusion
Tri-Tip is a special cut that adapts well to various cooking methods, but the combination of smoking and sous vide takes it to new levels of flavor and tenderness. Try this recipe, share your experience in the comments, and you might just discover your new favorite cut!
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