Dry Rubbed and Smoked Tri-Tip Roast

Slow smoking tri-tip roast in the East Oak smoker is a great way to cook this cut. 

Ingredients:

• 3 pound tri-tip roast
• 2 tsps sea salt
• 1-1/2 tsps mild chili powder
• 1 tsp black pepper
• 1 tsp brown sugar
• 1 tsp espresso powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• Water for the smoker bowl
• Cherry wood chips (can substitute hickory or other fruit wood)
• Drip pan for beneath the roast
• Aluminum foil

Instructions:

1. Mix all rub ingredients in a small bowl.
2. Place roast on a cutting board. Score fat diagonally an inch apart. Rotate 90 degrees and score again for a diamond pattern. Season meat with rub, press, and let sit 30-60 minutes.
3. Add water to smoker base, wood chips in side tray. Preheat smoker to 225°F (107°C).
4. Position tri-tip, fat side up, on middle rack. Place drip pan below. Use foil for easy cleanup. Insert digital thermometer in thicker end. Smoke 2 hours, reaching 130-135°F (54-57°C) internal temp. Check chips and water at 60 mins, add if needed. 
5. Rest roast on clean cutting board, tent with foil 20 mins. Slice thinly, serve with starch and greens. See following recipes.

Nutrition Information:

Amount Per Serving:

CALORIES: 512 TOTAL FAT: 27g SATURATED FAT: 0g TRANS FAT: 0g

UNSATURATED FAT: 1g CHOLESTEROL: 188mg SODIUM: 950mg CARBOHYDRATES: 5g FIBER: 1g

SUGAR: 1g PROTEIN: 60g