Smoked Tri-Tip

Ingredients

• 1 tri-tip roast (2-3 lbs), fat cap left on
• 2 tsp kosher salt
• 2 tsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Olive oil or beef tallow (binder)
• Oak or red oak wood chunks

Method

1. Apply a thin coat of olive oil or tallow as a binder. Season all sides evenly with the dry rub.
2. Let the roast sit out for 30–45 minutes before it hits the pit. Keep total time out of refrigeration under 2 hours, or under 1 hour when the outdoor temperature is above 90°F.
3. Set the pit to 225–250°F with oak wood. Place the tri-tip fat-side up on the cooler side of the grate.
4. Smoke until internal temp reaches 125–130°F, leaving room for the final sear. About 1.5 to 2 hours.
5. Pull the tri-tip and let the pit or a separate grill come up to its highest direct heat setting.
6. Sear the tri-tip over direct high heat for 2-3 minutes per side until a crust forms and the internal temperature reaches 145°F. Rest for at least 3 minutes before slicing.
7. Rest uncovered on a cutting board for 10 minutes. Identify the two grain directions in this cut and slice each section against its own grain.