Smoked Tri-Tip

Instructions

1. Prepare the tri-tip
   Remove the tri-tip from refrigeration and let it come to room temperature for about 30 minutes. Trim any excess fat leaving a thin layer (about 1/4 inch) to help keep the meat moist during smoking.
2. Season the meat
   In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, oregano, thyme, and cayenne (if using). Rub the tri-tip with olive oil, then generously apply the seasoning mixture, pressing it into the meat on all sides. Let the seasoned meat rest for 15 minutes while you prepare the smoker.
3. Prepare the smoker
   Preheat your smoker to 225°F (107°C). Add your choice of wood chips according to your smoker's instructions. Oak is traditional for tri-tip, but hickory or fruitwoods like apple or cherry also work well.
4. Smoke the tri-tip
   Place the tri-tip on the smoker grates, fat side up. Insert a probe thermometer if available. Smoke until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, approximately 1.5-2 hours. If using a spray bottle with beef broth, spritz the meat every 30 minutes to help keep it moist.
5. Rest and sear (optional)
   For an enhanced crust, remove the tri-tip when it's 10°F below your target temperature and sear it on a hot grill or cast-iron pan for 1-2 minutes per side. If skipping the sear, simply remove the tri-tip when it reaches your desired temperature.
6. Rest the meat
   Transfer the tri-tip to a cutting board and tent loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute throughout the meat.
7. Slice and serve
   Identify the direction of the grain in the meat. Slice the tri-tip thinly (about 1/4 inch thick) against the grain for maximum tenderness. Note that the grain direction may change in the middle of the roast, so you may need to adjust your slicing direction.