Smoked Tri Tip

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.

Tri tip just started on the smoker

The smoker smoking

Tri tip on the grill to char

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.