- 2 pound Tri-Tip Beef Roast
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground pepper
Preheat smoker to 225 degrees using a fruit wood like apple or even oak.
Cover the tri tip in olive oil. Combine the salt and pepper and sprinkle over tri tip liberally. Don't be afraid to get a nice crust on there with a general coating of the rub.
Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 125 – 130 degrees F for rare and remove.
Wrap tri-tip in foil and let rest for 15 minutes. Optional: place in a cooler (with NO ice) to keep warm for anywhere from 30-60 minutes. This will continue the cooking process another 5 degrees. Further I have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.
Cut across the grains in thin strips and serve with favorite sides, like smoked collard greens, or top with chimichurri sauce.