Smoked Tri-Tip
Rub:
2 Tsp Salt
2 Tsp Black Pepper
2 Tsp Garlic Powder
2Tsp Paprika
1 Tsp Onion Powder
1 Tsp Crushed Rosemary
1 Tsp Cayenne Pepper ( I use about .5)
This is for one Tri-Tip. I cover the entire Tri-Tip and put it into a gallon size ziplock. Let it sit in the refrigerator for up to 24 hours. I put it on my Traeger on smoke for at least 4 hours. Always monitor your heat as to not over cook your meat. Either bring your meat up to Temperature through the smoke cycle or turn up the heat at the end to bring it up to your desired temperature.
I add a mop sauce to my tri-tip as an extra flavor booster. I let the meat smoke for an hour then mop the meat with the following recipe every 30 minutes or so.
Mop Sauce:
1/3 cup red wine vinegar
1/3 cup vegetable oil
1 tsp of garlic powder
1/2 tsp of Dijon mustard.
You can use 4 garlic gloves but I feel the powder more evenly distributes the garlic.
Whisk this together in a bowl. After the first hour on the smoker, with a mop brush, cover the exposed meat every 30 minutes or so until meat is ready to pull off. I like to get the meat to 140-145. Then rest it for approximately 5 minutes wrapped in foil then wrapped again in a couple kitchen towels to keep the heat in.
Slice it up and I hope you enjoy my recipe! Brad
