Tri-tip is a quality cut of meat with the big, bold, juicy flavor of grilled steaks--what better way to enjoy it this summer than making a Smoked Tri-Tip in the backyard? Fire up that smoker--you know you want to.
- 2.5-3 pounds tri tip one tri-tip roast
- 2 tablespoons yellow mustard
- 2 tablespoons bbq dry rub
Brush the tri tip with mustard, coating all sides.
Shake the rub all over the tri tip and rub it in, covering every part of the meat.
Let the meat rest at room temperature as the smoker heats up.
Once the smoker has reached temp, 200-225 degrees, add the tri tip, directly on the grate, or using another cooling rack for easy transfers, and place the lid on the smoker.
Check the tri tip after 1 hour and take the temperature.
Once the tri tip reaches between 130 and 135 degrees, transfer the meat to a dish and cover loosely with foil.
Let the meat rest for 15 minutes before slicing thinly across the grain.