Smoked Tri-Tip

I hadn’t heard of a tri-tip roast until moving to California a few years ago - it’s a triangular cut of beef also called the bottom sirloin, usually weighing in at between two and three pounds. Tri-tip is funny-looking, but quite tasty - a cross between a sirloin steak and a roast - and really shines on the smoker, though it’s also good grilled.

1 tri-tip roast (2.5-3 pounds)
1/4 cup tri-wizard rub
24 hours before cooking: Trim the fat cap, if desired. Rub the tri-tip well with the tri-wizard mixture, making sure you get it into all the nooks and crannies. Cover with plastic wrap or pop into a zip-top bag and refrigerate overnight, or at least a couple of hours.

1 hour before cooking: Take the tri-tip out of the fridge and allow to come to room temperature. Preheat your smoker or grill.

Smoke at 225F for 4 hours or until the internal temp reaches about 140F for medium rare. I like a combination of hickory and pecan woods.

If you don’t have access to a smoker, sear on a hot (500F) grill for up to 5 minutes per side, then move it off of the flame and continue to cook for about 15 minutes at medium (350F) until the internal temp reaches about 140F for medium rare.

Use tongs to put your beautiful tri-tip on a serving platter, cover it loosely with aluminum foil and allow it to sit for at least ten minutes before carving.

Tip: it’s just as easy to make two, and the leftovers make terrific sandwiches.

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