Smoked Tri Tip

Ingredients

Wood chips (hickory or mesquite)

2 cups, soaked in water for 30 minutes

Cayenne pepper

1 teaspoon

Paprika

2 teaspoons

Onion powder

1 teaspoon

Garlic powder

1 teaspoon

Black pepper

1 teaspoon

Salt

1 tablespoon

Tri tip roast

2 to 3 pounds

BBQ Sauce (optional)

1 cup

Instructions

1. Preheat your smoker to 225°F (107°C). If using a charcoal smoker, ensure coals are ready before adding wood chips.
2. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create a flavorful dry rub.
3. Pat the tri tip roast dry with paper towels. Generously season all sides with the dry rub, pressing it into the meat to ensure it adheres well.
4. Soak your wood chips in water for at least 30 minutes to prevent them from burning too quickly. Drain before using.
5. Place the soaked wood chips in the smoker's wood chip box or directly on the coals if using a charcoal smoker.
6. Carefully place the tri tip roast on the smoker grates, fat side up, and close the lid.
7. Smoke the tri tip for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
8. Remove the tri tip from the smoker and let it rest for 10-15 minutes before slicing to allow the juices to redistribute.
9. Slice the tri tip against the grain into thin slices and serve with BBQ sauce on the side, if desired.