Step 1

Season: Preheat your smoker to 225°F. Brush the tri tip roast liberally with approximately 2 tablespoons of oil. Sprinkle half of your favourite dry rub on the top side of the roast (around one heaping tablespoon) and rub it in. Turn it over and do the same on the other side.

Step 2

Smoke: Insert the probe into the thickest part of the tri tip and walk away! My three pound roast took approximately 2 hours to reach my desired level of doneness. For a perfect medium-rare roast, take it off around 130 degrees f. Once it has come to temperature, remove it from the grill and place it on a baking sheet or in a casserole dish, covered in foil.

Step 3

Sear: Turn your smoker up to 425° F. Once it is to temperature, return the tri tip roast to your smoker and leave on for around 90 seconds per side, being sure to close the lid in between to develop a nice crust. After the searing time, transfer your roast back into your casserole dish and recover with aluminium foil for 15 minutes to rest and seal in the juices. You did it!

Step 4

Slice + Serve: Slice your tri tip along the grain intersection line. This should leave you with two large pieces. Slice against the grain into desired sizes. Serve with your favourite side dishes!