Smoked & Seared Tri-Tip

Ingredients

• 2-3 lb tri-tip roast
• 2 tbsp coarse kosher salt
• 1 tbsp black pepper, freshly cracked
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 cup beef broth (for spritzing)
• Wood chunks (oak or hickory, for smoker)
• 2 tbsp olive oil

Instructions

1. 1

   Pat the tri-tip dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika.

2. 2

   Generously rub the seasoning blend all over the tri-tip, ensuring it's evenly coated. Let it sit at room temperature for 30 minutes while you prepare your smoker.

3. 3

   Set your grill up for indirect smoking at 225-250°F. Add your wood chunks to the coals for consistent smoke.

4. 4

   Place the seasoned tri-tip on the indirect side of the grill. Smoke for 60-90 minutes, spritzing with beef broth every 30 minutes, until the internal temperature reaches 125°F for medium-rare.

5. 5

   Remove the tri-tip from the smoker and set aside. Increase your grill's temperature to high heat for direct searing.

6. 6

   Once hot, place the tri-tip directly over the flames. Sear for 2-4 minutes per side, creating a beautiful, dark crust, until the internal temperature hits 130-135°F.

7. 7

   Transfer the tri-tip to a cutting board, tent loosely with foil, and rest for 10-15 minutes.

8. 8

   Slice thinly against the grain and serve immediately.