Smoked Tri Tip... Barbecue Style!

By HowToBBQRight · 240 min

Ingredients

Instructions

1. Trim any sinew and excess fat from the tri tip.
2. Coat all sides lightly with the AP seasoning, then add the Hot Rub. Let the seasoned meat rest on the counter for 20 minutes.
3. Set up a smoker for indirect cooking at 275°F (135°C) with hickory wood for smoke.
4. Insert a meat probe into the thickest part of the tri tip and place it on the smoker. Smoke until the internal temperature reaches 115°F (46°C).
5. Move the meat to the hottest part of the pit and brush it with a 50/50 mix of the BBQ Sauce and Vinegar Sauce.
6. Glaze for 10 to 15 minutes, or until the internal temperature reaches 125 to 128°F (52 to 53°C).
7. Rest the meat loosely covered with foil for at least 10 minutes, then slice across the grain.

Summarized from HowToBBQRight's video. Watch it for the details.