Smoked Tri Tip
A quick and simple recipe that is made in the pellet smoker with a flavorful homemade rub.
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Servings: 10 servings
Equipment
- pellet smoker
- wood pellets
- aluminum foil
Ingredients
- 2-4 pounds tri tip
- 2 tbsp cacao powder or cocoa powder
- 1 tbsp brown sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp black pepper
Instructions
- Take the meat out of the refrigerator. Slice any large chunks of fat off the meat using a sharp knife.Mix cacao powder, brown sugar, salt, garlic, chili powder, paprika, and black pepper. Sprinkle rub evenly on all sides of the roast. Allow the meat to reach room temperature before smoking.
- Fill the hopper with pellets. Preheat the smoker to 225°F.Once the smoker is preheated, place the meat directly on the smoker grates. Smoke until the internal temperature reaches (130-135°F for medium rare). My 3 pound tri tip took approximately 1 hour to smoke. Take the tri tip off of the smoker, wrap in foil, and let it rest for 30 minutes. Thin slice the meat against the grain and serve.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.