The Smuggler's Journal

Beef prices are what they are, so the Smuggler's been running smaller, smarter cuts lately. Tri tip is the one nobody talks about enough - full beef flavour, a fraction of a brisket's cost and cook time.

The Cut

A tri tip roast - triangular, off the bottom sirloin. Ask your butcher; if they don't stock it, a rump cap makes a great substitute.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Taippan BBQ Aussie All-Rounder: a genuine all-purpose Aussie blend, easygoing enough to headline a tri tip.
• The SPG Route — SPG (Salt, Pepper, Garlic): simple and pepper-forward, lets the beef do the talking.
• The Bold Run — Butchers Axe Bullseye Beef Rub: brown sugar backed, for a sweeter crust.

Method

1. Trim excess silver skin, season generously and rest at room temp 30 minutes.
2. Smoke at 110-120°C until internal temp hits 48-50°C (rare-medium rare target).
3. Pull off the smoker and rest 10 minutes.
4. Sear hard and fast on a screaming hot grill or pan, 60-90 seconds each side, until a dark crust forms.
5. Rest 5 more minutes, then slice against the grain - tri tip has two grain directions, so cut it in half at the seam first.

Serve it with

Chimichurri, a sharp green salad, or corn ribs on the side.

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