Smoked Tri-Tip Roast

Name: Smoked Tri-Tip Roast
Total time: 1 h
Yield: 6 Servings
Cuisine: American
Ingredients: 1 Beef Tri-Tip roast (1.5 to 2 lbs.); 1 Tbsp. Kosher salt; 1 Tbsp. coarse ground pepper or your preferred seasoning rub

Simple, smoky and all about the beef — season a 1.5–2 lb tri-tip with kosher salt and coarse pepper, smoke low and slow at 275–300°F until perfectly pink and juicy, then slice against the grain and serve.

Cook Time: 60 Minutes

Servings: 6

Ingredients: 3

Cook Mode

Ingredients

1 Beef Tri-Tip roast (1.5 to 2 lbs.)
1 Tbsp. Kosher salt
1 Tbsp. coarse ground pepper or your preferred seasoning rub

Preparation

Step 1

Blot the roast with a paper towel and season generously with salt and pepper or seasoning rub.
Step 2

Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
Step 3

Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
Step 4

Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Step 5

Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 275°F-300°F.

Nutrition Information

221 Calories

0 %*

4.2g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

2.1 mg IRON

0 %DV

4.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.