12 ½ to 3 lbs Whole Beef Tri Tip, trimmed (preferably prime Grade)
4Oak Wood Chunks(for a charcoal grill)
Neutral Oil or Melted Butter
Tri Tip Dry Rub
1tablespoonGround Black Pepper
Mix the salt, pepper and garlic powder in a small bowl, then season on all sides of the tri tip with the rub. Let the seasoned meat sit out for an hour to temper while you prepare the smoker.
Set up your smoker for two-zone or indirect cooking and bring the temperature to 225 to 250° F.
Place in the tri tip in the smoker furthest away from the heat.
Smoke until the tri tip's internal temperature is about 110° to 115° F, then remove it from the smoker and place on a baking sheet with a wire cooling rack. This will take about 45 minutes to 1 hour. Verify the internal temp with an instant-read thermometer.
Prepare the grill to sear or heat a cast iron skillet over high heat.
Brush some olive oil or melted butter on all sides of the tri tip. Sear for 2 ½ minutes on the first side, then flip over for another 2 ½ minutes. Flip back on the first side and rotate 90 degrees for another 2 ½ minutes. Then back on the second side for 2 ½ minutes for a total of about 5 minutes per side, 10 minutes total. The internal temperature should climb to a perfect 130° F for medium-rare.
Rest for 10 to 15 minutes before carving and slicing against the grain.
It's best to salt the tri tip when you bring it home.
If the seasoning isn't sticking, simply drizzle a little oil before seasoning.
This a basic rub that allows the beef and the smoke flavors to shine. Feel free to use whatever rub you prefer.
Sprinkle on some coarse finishing salt on the sliced meat for flavor bombs.