Chaos in the Backyard

Serves: 6–8

Ingredients

• 2.5–3.5 lb tri-tip
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil

Directions

1. Remove the tri-tip from the refrigerator about 30–45 minutes before cooking.
2. Pat the meat dry with paper towels.
3. Rub lightly with olive oil.
4. Combine the salt, pepper, garlic powder, onion powder and smoked paprika.
5. Coat the tri-tip generously with the seasoning mixture.
6. Preheat the smoker to approximately 225–250°F.
7. Place the tri-tip on the smoker with the thicker portion toward the hotter area.
8. Smoke until the internal temperature reaches approximately 115–120°F for a medium-rare finish after searing.
9. Remove the tri-tip from the smoker.
10. Increase the heat on the grill or smoker to approximately 450–500°F.
11. Sear the tri-tip for a few minutes per side until you have a nice crust and the internal temperature reaches your desired doneness.
12. For medium-rare, shoot for approximately 130–135°F after resting.
13. Remove from the heat and loosely tent with foil.
14. Rest for 15–20 minutes.
15. Pay attention to the grain: Tri-tip has grain running in different directions, so identify the grain before slicing. Slice thinly against the grain.