Smoked Tri-Tip Roast
60
Minutes
6
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.
Nutrition Information
Nutrition information per serving: 221 Calories; 102 Calories from fat; 11.4 g Total Fat (4.2 g Saturated Fat; 5.6 g Monounsaturated Fat); 87 mg Cholesterol; 1029.0 mg Sodium; 0.7 g Total Carbohydrate; 0.3 g Dietary Fiber; 27.4 g Protein; 2.1 mg Iron; 434.7 mg Potassium; 0.1 mg Thiamin; 0.1 mg Riboflavin; 8.1 mg Niacin (NE); 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 30.6 mcg Selenium; 114.2 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Iron and Riboflavin.
