Smoked Tri Tip

Ingredients

• Wood chips (hickory or mesquite) (2 cups, soaked in water)
• Cayenne pepper (1 teaspoon)
• Paprika (1 tablespoon)
• Onion powder (1 tablespoon)
• Garlic powder (1 tablespoon)
• Black pepper (1 tablespoon)
• Salt (2 tablespoons)
• Tri tip roast (3 pounds)

Instructions

1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create a dry rub.
3. Pat the tri tip roast dry with paper towels, then generously season all sides with the dry rub.
4. Place the soaked wood chips in the smoker's wood chip box or directly on the coals.
5. Place the tri tip roast on the smoker grates and close the lid.
6. Smoke the tri tip for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
7. Remove the tri tip from the smoker and let it rest for 10 minutes before slicing.
8. Slice the tri tip against the grain into thin slices and serve.