Tri-tip is a tender cut that does well with a simple rub or your favorite marinade. Smoke it low for a few hours to impart deep flavor, then finish with a hot and fast sear.
Trim and season
Trim excess fat, leaving a thin layer to soak up smoke and protect the meat. Coat with a simple rub, salt and pepper, or your favorite marinade.
Smoke
Smoke at 200–250°F. Pull the roast off the smoker when it hits an internal temperature of 115–120°F.
Sear
Sear at high heat on the grill or in a hot cast-iron skillet with butter to lock in juices. Cook until the tri-tip reaches an internal temperature of 135°F.
Rest and serve
Let the roast rest, then slice and serve.
