If you’re looking for a new and exciting way to cook your buffalo tri tip, smoking it on a Weber Kettle Grill might just be the answer! Smoking meat is an art, and with the right technique and tools, you can achieve that perfectly delicious and tender result. In this blog post, we will guide you through the steps on how to smoke a mouthwatering buffalo tri tip on a Weber Kettle Grill. So gather your supplies and let’s get started!

How to Smoke a Delicious Buffalo Tri Tip on the Weber Kettle Grill

Introduction

If you are looking for a lean, flavorful and easy-to-cook cut of meat, the buffalo tri-tip is the perfect choice for your next BBQ. In this article, we will show you how to smoke a delicious buffalo tri-tip on a Weber Kettle Grill. We will also share some tips on how to season the meat, make a drizzle sauce, and ensure that your tri-tip is perfectly cooked and juicy.

The Ingredients and Equipment You Need

Before we get started, let’s go over the ingredients and equipment you will need to smoke a delicious buffalo tri-tip on a Weber Kettle Grill.

• A buffalo tri-tip (1-2 pounds)
• Malabar steak rub
• Olive oil
• Balsamic vinegar
• Salt and pepper
• A Weber Kettle Grill
• Charcoal and wood chips (hickory or oak)
• A Malory Cast Iron Grill Grate
• A meat thermometer

The Preparation

1. Begin with a generous amount of Malabar steak rub seasoning. Apply it all over the meat, making sure to press it down and rub it in well. It’s best to do this the night before and let the meat sit in the fridge overnight to absorb the flavors.
2. Remove the meat from the fridge an hour before cooking to bring it to room temperature.
3. Prepare the charcoal. If you’re using a Weber Kettle Grill, heat the charcoal in a chimney and pour it into the grill. Put the wood chips on top of the charcoal, and place the Malory Cast Iron Grill Grate on top.
4. Sear each side of the tri-tip for 2-3 minutes to lock in the juices.
5. Move the tri-tip to the indirect side of the grill and place the meat thermometer in the thickest part of the meat.
6. Close the lid and let the buffalo tri-tip smoke for around 20-25 minutes per pound at around 225°F, until the meat’s internal temperature reaches 130 degrees Fahrenheit.
7. Once you’ve reached 130 degrees Fahrenheit, remove the tri-tip and let it rest for 15-20 minutes before cutting into it.

The Drizzle Sauce

To make the drizzling sauce, mix together a tablespoon of olive oil, a tablespoon of balsamic vinegar and a few teaspoons of the Malabar steak rub seasoning. You can adjust the seasoning to your taste. Drizzle the sauce over the buffalo tri-tip when it’s time to serve. It will add flavor and help keep the meat from drying out.

Conclusion

Cooking a buffalo tri-tip on a Weber Kettle Grill is a great way to get a lean, flavorful and juicy cut of meat. Remember to let the meat sit overnight with the seasoning to absorb the flavors, and use indirect heat to cook the meat for the best results.

This special treat is a bit expensive, but it’s all worth it. You can serve it with your favorite side dishes, and make sure to make enough for leftovers!

5 Unique FAQs

1. Can I use other seasonings instead of Malabar steak rub for the buffalo tri-tip?
   Yes, you can use other seasonings as per your taste, but we recommend giving Malabar steak rub a try. It’s perfect for this recipe!

2. What is the difference between beef and buffalo tri-tip?
   Buffalo tri-tip is leaner and cooks faster than beef, and has a slightly different flavor.

3. Can I use a gas grill instead of a Weber Kettle for cooking buffalo tri-tip?
   Yes, you can use a gas grill instead of a Weber Kettle Grill, but you may not get the same smoky flavor and cooking taste.

4. How can I tell if the buffalo tri-tip is done cooking?
   Use a meat thermometer to check the internal temperature of the meat. The buffalo tri-tip should be cooked to 130°F for medium-rare.

5. Can I freeze the leftover buffalo tri-tip?
   Yes, you can freeze the leftover buffalo tri-tip for up to 3 months in an airtight container.