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| Tri tip with tomato and onions |
This weekend I decided to smoke a tri tip roast. The roast was a little under three and a half pounds.
Yesterday I smeared yellow mustard on the tri tip and covered it with my steak rub. I put it in a dish, covered, overnight in the fridge.
This morning I started up the offset smoker with regular charcoal. When it was up to temp I added some hickory and apple wood chunks I'd soaked overnight.
I put the tri tip in the smoker and let it go for a few hours, until the internal temp was about 115 degrees.
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| Tri tip just started on the smoker |
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| The smoker smoking |
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| Tri tip on the grill to char |
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| Tri tip about to be sliced |
Then I put the tri tip on a small Weber grill over direct heat for about five minutes each side. I brought it in and let it rest for at least fifteen minutes and the sliced it thin. Slapped it on a plate with some sliced tomatoes and red onion drizzled with Italian dressing and covered with shredded cheese.
Good eats.
