Cherry Smoked Tri-Tip with Potatoes and Onions

Slow smoking a large steak like a tri-tip is an easy way to make sure you hit your perfect target internal temperature. Add some veggies to your smoker and you will have a delicious no fuss meal that looks and tastes amazing.

Total Time: 90 minutes
Servings: 6

Ingredients:

Cherry Smoked Tri Tip

Handful Cherry Wood Blocks
2.5-3 lb. Tri-Tip Steak
2 Tbsp. Salt
2 Tbsp. Black Pepper

Foil Roasted Potatoes and Onions

1 lb. Baby Yukon Gold Potatoes
1 medium Sweet Onion
2 Tbsp. Peanut Oil
2 tsp. Salt
2 tsp. Black Pepper

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Chef's Tip

You can add any type of vegetables to the foil pouch for variety. Baby carrots, cubed parsnips and cubed butternut squash would all be excellent choices.

Directions:

Trim any silverskin from the tri-tip and season on all sides with salt and pepper.
Cut the potatoes into quarters and thinly slice the onion.
Toss the potatoes and onions together with the peanut oil, salt and pepper.
Divide the potatoes and onions into two equal piles and wrap tightly into a pouch with aluminum foil.
Prepare your charcoal grill for indirect heat. Add the chunks of cherry wood when grill is ready.
Place the tri-tip on the grill, away from the heat.
Place the foil pouches containing the potatoes and onions on the grill closer to the heat.
Let the steak gently smoke at approximately 275°F for 90 minutes, or until it reaches an internal temperature of 135°F.
Once the tri-tip reaches 135°F remove from the grill and tent with foil.
Remove the foil pouches from the grill when the potatoes are tender.
Slice the steak against the grain, serve with the vegetables and enjoy!