Step 1

Fire up your Pit Boss and with the lid open, set your temperature to smoke mode.

Step 2

Once the fire is lit, preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.

Step 3

Rub the mustard all over the tri tip, then season with GSP Rub.

Step 4

Place the tri tip directly on the grill grates and smoke until the internal temperature reaches 165° F (about 2 1/2 hours).

Step 5

Remove the tri tip from the grill and wrap it in Pit Boss Peach Butcher Paper. Return the tri tip to the grill and continue to smoke until the internal temperature reaches 200° F (an additional 2 ½ to 3 hours).

Step 6

Remove the tri tip from the grill, and rest for 30 minutes. Slice thin and serve with pickles, jalapeño, onion, and BBQ sauce, if desired.

Step 7

ENJOY!