Smoked Tri-Tip

• Gluten free
• Paleo

• Meat

  • 1 Tri-tip beef roast

• Baking & Spices

  • 2 tbsp Salt and fresh ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on vindulge.com

Description

Ingredients

• 1 Tri-Tip Beef Roast (around 2 lbs, give or take)
• 1 tablespoon olive oil
• 2 tablespoons salt and fresh ground pepper (equal parts, mixed together)

Directions

• Preheat smoker to 225 degrees.
• Cover the tri-tip in olive oil and sprinkle liberally with salt and pepper. I mean it when I say liberally. Dont be afraid to get a nice crust on there!
• Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 127 (or up to 130 degrees) for medium rare to medium and remove.
• Wrap tri-tip in foil and place in a cooler (with NO ice) to keep warm for anywhere from 30-60 minutes. This will continue the cooking process thus the medium doneness. Further I have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.
• Cut across the grains in thin strips and serve with favorite sides, like smoked collard greens, or top with chimichurri sauce.