INGREDIENTS
-
3-4 pound whole beef tri-tip roast
- Coarse ground salt
- Coarse ground pepper
- Garlic seasoning
- 1⁄4 cup of wood chips – we prefer Pecan or Hickory with beef
DIRECTIONS
Remove the tri-tip from the packaging and pat it dry with paper towels. Season all sides of the tri-tip with equal parts salt, pepper, and garlic seasoning. Be generous and make sure it’s evenly coated. Let the tri-tip rest at room temperature for 30 minutes.
While it rests, add your wood chips to the woodbox. You can line the woodbox lid with foil for easy cleanup later. If you want to, you can also foil-line the bottom of the smoker—just make sure to poke a hole over the drip spot so grease can still drain into the drip pan.
Place the tri-tip in the smoker on the middle rack.
Pro tip – if you're smoking it low and slow, insert a meat thermometer into the thickest part of the tri-tip and run the wire up the smoke hole. Cooking to temp ensures great results every time!
Close the smoker door and set the temperature to 225°F. Let it smoke without opening the door.
Once the tri-tip reaches an internal temperature of 130–135°F, remove it from the smoker and sear it on a hot grill or cast iron skillet for 1–2 minutes per side, just to get a crust.
Let the tri-tip rest for 10–15 minutes before slicing. Cut against the grain, and enjoy!
Alternative – you can also cook it completely in the smoker like a mini brisket. Just follow the same process as our brisket recipe and smoke to an internal temp of 198–203°F.
