Perfect Smoked Tri-Tip
Struggle with getting your Tri-Tip just right? Try out this recipe, you'll never struggle again!
One 3- to 4-pound tri-tip roast
Store-bought BBQ sauce, for serving
- Add African Curry Jerk to meat, making sure to evenly spread it to all of the edges. Then, sprinkle on the Booyah Dry Rub. No need to wait, you can toss it right on the smoker!
- Heat a grill for indirect cooking to 225 to 250 degrees F. While the grill is heating, prepare a smoker box with hickory or mesquite wood chips. When the wood chips start to smoke, put the box on the back of the grill over direct heat.
- Put the tri-trip on the indirect heat side of the grill, leaving the dampers of the grill open. If your grill doesn't have a damper, leave a gap in the lid to let the air in but not let the smoke out. Using a probe thermometer, bring the meat to 130 degrees F, about 1 hour and 15 minutes.
- Let the meat rest 10 to 15 minutes, then slice against the grain and enjoy with BBQ sauce alongside.