Smoked Tri-Tip Roast


Smoked Tri-Tip Roast
  • 2-3 pound tri-tip roast
  • 2 tablespoons cooking oil
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  1. Brush tri-tip roast with oil (or cover in cold bacon grease). Combine salt, sugar, garlic and black pepper, sprinkle evenly over the surface of the meat. Set Aside. Prepare smoker for a cooking temperature around 225 to 250 degrees F. After allowing roast to sit with the seasoning for around 30 minutes, place in heated smoker. A good wood for this is oak (red oak is the traditional wood of Santa Maria Barbecue). Smoke until meat is tender and has reached an internal temperature around 130F. Remove from smoker and allow to rest, covered for 20-30 minutes before carving.