Reverse Seared Tri-Tip + Street Corn Tacos Recipe

Directions

1. Preheat your smoker to 220 °F using hickory or oak chunks,  hickory blend pellets or charcoal.

2. Prepare the tri-tip: Using a pairing or boning knife, remove silverskin or any hanging pieces of fat.

3. Set in a food safe container and add 4 Tbsp Saucy Rascals Everyday Original BBQ Sauce, along with 1 Tbsp cooking oil, and 1 tsp Smoky Honey Seasoning & Rub by Rainier Foods. Let marinate in the refrigerator for at least 1 hour.

4. Remove from marinade and season the tri-tip with Super Chunk Steakhouse Seasoning by Sauce Goddess.

5. Place the tri-tip in the smoker over indirect heat.

6. Smoke the tri-tip for 30 to 45 minutes or until the internal temperature hits 110 °F.

7. Remove the tri-tip from the smoker and let it rest for 15 minutes.

8. Prepare to sear: Using your grill, smoker, flat top grill, or induction burner, preheat cooking medium to 400 °F.

9. Apply cooking oil to the surface before searing.

10. Sear the tri-tip for 3-4 minutes each side, or until desired crust and temperature. We like to pull it off at 135 °F internal and serve it closer to 137 °F.

11. Let rest and slice against the grain. Enjoy!