1 Tri-tip Beef Roast, around 2 lbs
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon coarse ground pepper
1. Preheat smoke to 225 degrees.
2. Cover the tri-tip in olive oil. Combine the salt and pepper and sprinkle over trip-tip liberally. Don't be afraid to get a nice crust on it.
3. Place tri-tip on smoker unwrapped for 60-90 minutes. Cook until internal temperature reaches 127 to 130 degrees for medium rare to medium and remove.
4. Wrap tri-tip in foil and let rest for 15 minutes. Optional: place in a cooler (with No ice) to keep warm for anywhere from 30-60 minutes. This will continue the cooking process another 5 degrees. I have found that it makes the cut extremely tender as the juices slowly redistribute into the meat.
5. Cut across the grains in thin strips and serve with favorite sides.
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