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Tri-Tip, Smoked-Santa Maria Style

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Santa Maria Style Smoked Tri-Tip
Serves 6
If you've ever been to the Central Coast of California, you'll have experienced good tri-tip! This is one of my favorite big BBQ items and this method is minimal effort, leaving you plenty of time to join the party!
Ingredients
  1. 1 two to three pound Tri-tip roast
  2. Olive oil
  3. Season rub – equal portions of kosher salt, black pepper and garlic powder (I keep a large container of this around for Grill seasoning – it’s the best!)
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Instructions
  1. Trim excess fat if using the untrimmed cut, leaving no more than ¼ inch on the one side.
  2. Apply rub, generously, all over the tri-tip. You want a thick coating of rub sticking.
  3. Allow meat to marinate in rub while preparing the smoker.
  4. Place in 220° F, already smoking, smoker.
  5. Smoke roughly 2 hours (give or take) for medium rare (meat internal temp: 140° F)
  6. Heat BBQ grill to 550° F.
  7. Remove tri-tip from smoker and brush all over with Olive oil.
  8. Place in pre-heated grill and sear one side (approximately one – two minutes).
  9. Flip tri-tip over and repeat (no more than 2 minutes per side).
  10. Remove from grill and let rest (covered) for 15 minutes before slicing.
  11. Slice the roast across the grain, approximately ¼ inch wide slices. – Warning, the grain on a tri-tip runs in different directions, so take note where to separate before applying the rub! Slicing across the grain makes for much easier chewing, so this is important.
Notes
  1. Smoker Temp: 220°F
  2. Meat Finish Temp: 140°F
  3. Recommended Wood: Red Oak, Hickory or Mesquite
  4. Traditional accompaniments for tri-tip include salsa, grilled garlic bread, salad or coleslaw, and Santa Maria-style pinquito beans.
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