Smoked Tri Tip Recipe

Select the perfect tri-tip. Shoot for 2 to 4 lbs. Trim, if needed.
2 to 4 lb tri-tip roast
Season: use a dry rub or a flavorful marinade for best results.
Bring the tri tip to room temperature a few hours before cooking.
Prepare the smoker according to the manufacturer's directions. Heat to 225℉ (107℃)
Place the tri-tip on the grill. Insert a probe thermometer and close the lid.
Smoke or grill the tri-tip to your desired temperature. Recommended 125℉ (54℃)
Remove the tri-tip when it is 5 degrees under the desired final temperature.
Reverse sear to brown the outside. You can use a torch to sear the outside of the tri-tip in a smoking hot cast iron skillet or under a broiler.
Place on a cutting board, cover with aluminum foil, and rest for 10 to 15 minutes before slicing.