Ingredients:

  • 2.75 lb Tri tip roast, trimmed with thin fat cap intact
  • 2 tbsp Coarse Kosher salt
  • 1.5 tbsp Coarse ground black pepper
  • 1 tbsp Granulated garlic
  • 1 tsp Onion powder
  • 1 tsp Smoked paprika
  • 0.5 tsp Dried parsley

Instructions:

  1. Trim any silver skin from the bottom of the 2.75 lb Tri tip roast but leave the thin fat cap intact. Combine all spices and coat the meat liberally, pressing the rub in firmly until no red meat is visible. Dry brine for at least 2 hours to pull salt into the muscle fibers.
  2. Preheat your smoker to 225°F using oak or hickory pellets.
  3. Place the roast directly on the grates with the fat cap facing the heat source. Smoke for approximately 60 to 90 minutes until the internal temperature reaches 115°F.
  4. Remove the meat and crank your grill to 500°F or heat a cast iron skillet until it's screaming hot.
  5. Sear the tri tip for 2 minutes per side until a dark, crackling crust forms. You are looking for a deep mahogany color, not carbonized black. You are looking for a deep mahogany color, not carbonized black. For medium-rare, the internal temperature should reach 130°F to 135°F.
  6. Transfer the meat to a cutting board and tent it loosely with foil. Let it sit for 15 minutes until the juices redistributed through the fibers. Identify the two different grain directions on the tri tip. Slice the roast in half where the grains meet, then slice each half perpendicular to the fibers.