Smoked Tri-Tip Roast
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60
Minutes
6 to 8
Servings
3
Ingredients
Ingredients
Preparation
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Step 1
Blot the roast with a paper towel and season generously with salt and pepper or seasoning rub.
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Step 2
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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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)
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Step 4
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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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.