Barbecue Rub:4-5 pounds of tri-tip
1/2 cup kosher salt
1/4 cup granulated honey or raw sugar
2 Tbs fresh ground pepper
1/2 tsp onion powder
1 tsp cumin
Combine seasoning mixture and rub on roasts.
Wrap and refrigerate 4-24 hours. 1 hour before smoking, remove roasts
from refrigerator to get them closer to room temperature.
Prepare your SmokinTex
with 1-2 oz cherry or your favorite wood. Add roasts to smoker and smoke at 225°F
until desired doneness.
My tri-tips reached 115°F in less than 2 hours.
This was perfect, as I knew they would continue cooking, plus my plan was
to finish the tri-tips on the grill just before serving.
At this point, the roasts can be held for up to two hours, if desired, before
quick-searing on the grill for a darker crust. If you need to hold longer, use
To finish the tri-tip, sear on a very hot grill for 4-5 minutes per side until
nice grill marks and "sizzle" appear.
Using your SmokinTex
smoker will insure that this taste cut of meat is juicy and tasty. It's perfect
served hot or thinly sliced for sandwiches later.