Smoked Tri-Tip

Today I decided to smoke a tri-tip using my GMG Daniel Boone smoker.  I also tried out Salt Lick BBQ Original Dry Rub for the first time.  For the record, the rub contains a lot of cayenne pepper and I will definitely offset that with other spices next time.

I started with a 3lb Tri-Tip and covered it with a good coating of the Salt Lick Rub.

I set the smoker to 165° and smoked the tri-tip until it reached an internal temperature of 125°.

I then removed tri-tip and set temp smoker to 480°. Once the smoker reached that temperature, I seared the tri-tip for 5 minutes on each side.

After the searing, I wrapped the tri-tip in foil and let rest for 30 minutes.  The end result was a perfectly cooked medium tri-tip.  I paired the tri-tip with Garlic Parmesan Roasted Potatoes with Bacon and Asparagus with Lemon Butter for a wonderful dinner.

 

 

 

Printable Recipe

Ingredients
1 Tri-tip roast
Salt Lick BBQ Original Dry Rub or similar rub*

Directions
Heat smoker 165° and allow to temperature to stabilize.  Apply rub to tri-tip.  Place tri-tip in smoker and cook until it reaches an internal temperature of 125°. Remove the tri-tip and set temp smoker to 480°. Once the smoker reaches that temperature, Sear the tri-tip for 5 minutes on each side. Check internal temperature and remove once desired temperature is reached. Remove tri-tip from smoker and wrap in foil and allow to rest for 30 minutes. 

*Note: This Salt Lick Rub contains a large quantity of cayenne pepper so you may want to use an alternate if you don't like spicy rubs