Smoked Tri-Tip Roast

Name: Smoked Tri-Tip Roast
Total time: 1 h
Yield: 6 to 8 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

60

Minutes

6 to 8

Servings

3

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.