Smoked Tri Tip - Little Sunny Kitchen

Prep Time 10

Cook Time 1 30

Total Time 1 40

Preheat the smoker to 225°F/110°C.
Season the meat with the bbq rub, place it directly on the smoker, close the lid and smoke the meat (about 30 minutes per pound). Internal temp: 115°F/46°C for rare, 125°F/52°C for medium rare, 135°F/57°C for medium, and 150°F/65°C for well done.
2-3 lb tri tip roast, ¼ cup bbq rub
About 10 degrees before you reach the desired internal temp, heat a cast iron pan over high heat and melt the butter and add the garlic and fresh herbs.
2 tablespoons unsalted butter, 2 sprigs rosemary, 2 sprigs thyme, 2 garlic cloves
Sear the meat for 2-3 minutes per side, basting with butter as you sear the roast.
Remove from the grill, and allow to rest loosely tented with foil for 15-20 minutes before uncovering and slicing against the grain.

Tri tip is at its most flavorful when it’s cooked to either medium-rare or rare. You can cook it for longer, but you will lose some of the juiciness.
Remove the beef when it’s 10 degrees before the desired temperature, as it will continue to cook during the searing and resting process.