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Smoked Tri-tip
Ingredients
3-5 lb Tri-Tip
1 bottle Yellow prepared mustard
Liquid smoke
“Ralph’s Rub” (see rubs) or your favorite BBQ rub
Lagniappe
Lay the Tri Tip flat and remove the fat cap from the roast
Rub the Tri-Tip down good with Smokey mustard (or liquid smoke) giving
the rub something to stick to
Once the Roast is covered in mustard, rub the spice mix generously on the
meat, ends and all, (the tri tip is a strange cut of meat so just massage the rub
into the roast.
Place in a covered bag and let sit in the refrigerator overnight till the rub is
well absorbed into the meat
Remove from the refrigerator. Place the meat on the smoker racks and let
come to room temp (about an hour) before placing in the smoker.
Bring the smoker up to about 222’, place the rack in the smoker and smoke
with hickory or apple about 2 1/2 hours for rare, 3 hrs for medium rare. (135-
145 internal temperature will be medium rare)
Remove from the smoker and let the roast rest until it has cooled. Cut across
the grain in thin slices and serve with your favorite BBQ sauce on the side.
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