Smoked Tri-Tip

DAY 1: Remove the roast from the package, suggest a prime cut or higher and pat dry, then trim all the hard fat and silver skin. Do not remove the soft fat on the top as fat is flavor. Focus on the bottom and edges to remove any hard fat and silver skin as that will end up in a chewy bite. Coat with Avocado Oil and Alaea Sea Salt then a liberal amount of DMS Mild Original (or your favorite low sodium seasoning) for flavor. An alternative to using my AP seasoning is Ground Black Pepper. Pepper in my AP seasoning or just plain pepper will help the smoke adhere. Dry brine on a rack in the fridge uncovered for at least 24 hours, no more than 48 hours. Salt and time is key to making the protein very delicious and tender.

DAY 2: Preheat the smoker to 130° (or as low as your smoker/grill/oven will go) and allow it to come up to temp. Once the smoker is up to temp remove the Tri-Tip from fridge and smoke until internal reaches 100°. Putting the Tri-Tip in cold will aid in getting more smoke on the roast before it reaches the first stage temp. Spritz with water every 30-45 minutes if the surface looks dry, this also helps smoke adhere. Once the roast has reached the first stage temp crank up the smoker to 400-450° and cook until it reaches 130°. Note, if you want more smoke skip this step, the cook will just take a lot longer. Keep an eye on the roast during this time. It is key to get it off right at 130° as the protein will have some carry over temperature. I suggest using the wireless probe MEATER during the entire cook so you don’t overshoot the temp. Also having an Instant Read Thermometer is a must have to check the roast throughout the cook. Once done wrap tight in foil and rest on the counter for 20 minutes or in an unheated oven or ice chest for up to 1-2 hours.DAY 2: Preheat the smoker to 130° (or as low as your smoker/grill/oven will go) and allow it to come up to temp. Once the smoker is up to temp remove the Tri-Tip from fridge and smoke until internal reaches 100°. Putting the Tri-Tip in cold will aid in getting more smoke on the roast before it reaches the first stage temp. Spritz with water every 30-45 minutes if the surface looks dry, this also helps smoke adhere. Once the roast has reached the first stage temp crank up the smoker to 400-450° and cook until it reaches 130°. Note, if you want more smoke skip this step, the cook will just take a lot longer. Keep an eye on the roast during this time. It is key to get it off right at 130° as the protein will have some carry over temperature. I suggest using the wireless probe MEATER during the entire cook so you don’t overshoot the temp. Also having an Instant Read Thermometer is a must have to check the roast throughout the cook. Once done wrap tight in foil and rest on the counter for 20 minutes or in an unheated oven or ice chest for up to 1-2 hours.

FINAL: When you are ready to slice the Tri-Tip remove it from the foil and cut against the grain. The Tri-Tip grain runs in two different directions. It is important to cut against the grain to avoid a chewy bite from the long fibers. Locate the center area where they separate and cut down the middle there first. Then start on each end cutting as thick or as thin as you want. I suggest a medium thin slice for maximum tender chew.

Note, depending on how many people you are feeding only slice enough for the first round so you can keep the remainder warm for seconds. Trust me, they will want more. You will be the star of the show as you slice more and personally had pieces to those standing around you drooling in anticipation. Enjoy!