Smoked Tri-Tip

Step 1

Rinse the tri-tip with cool water and pat dry. Use a sharp trimming or boning knife to remove any loose pieces of meat. Trim away hard fat and silver skin.

Step 2

Apply a light coat of olive oil or hot sauce to the tri-tip to help the dry rub stick. Sprinkle salt, pepper, garlic powder, or your favorite beef rub evenly to all sides of the roast, and lightly pat it down to ensure it stays.

Step 3

Barbecue the tri-tip on indirect heat at 175-225 degrees for about 2 hours, or until an internal thermometer reads between 130-135 (medium rare).

Step 4

Remove the tri-tip from the barbecue and quickly sear for 30 seconds each side in a very hot cast iron skillet with butter.

Step 5

Let the tri-tip rest for 5-10 minutes, before slicing against the grain and serving.