Smoked Tri-Tip

Smoked Tri-Tip

Submitted by: Rick Fletcher of Salem, OH

Ingredients:

• 1 Tri-Tip Roast, 4-6 pounds
• 2 Tbsp. Olive Oil
• 2 Tbsp. paprika
• 1 Tbsp. smoked paprika
• 2½ tsp. black pepper
• 1 Tbsp. kosher salt
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 3/4 tsp. mustard powder

Directions:

1. Rinse the tri-tip with cool water and pat dry. Use a sharp trimming or boning knife to remove any loose pieces of meat. Trim away hard fat.
2. Apply a light coat of olive oil to the tri-tip to help the dry rub stick.
3. Mix the seasoning in a small bow and sprinkle the rub evenly on all sides of the roast, and lightly pat it down to ensure it stays.
4. Smoke the tri-tip on at 200-225 F or about 2 hours, or until an internal thermometer reads between 135-140 F for medium.
5. Remove the tri-tip from the smoker and let rest for 5-10 minutes before slicing against the grain and serving.