Smoke-Roasted Tri-Tip

Ingredients

• 1 tri-tip roast, 2 1/2 to 3 pounds
• 1 tablespoon coarse kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon granulated garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 2 chunks red oak or white oak wood

Before you cook

• Trim the tri-tip of its silverskin and leave about an eighth inch of fat on the fatter face.
• Stir the salt, pepper, granulated garlic, oregano and cayenne together.
• Rub the roast all over with olive oil.
• Coat the roast evenly with the seasoning mix, pressing it in.
• Let the roast rest on the counter for 45 minutes while the smoker comes up.
• Note which way the grain runs; a tri-tip has two grains that meet in the middle, so mark the seam with a small nick.

Steps

1. Set up your grill for indirect cooking at 250 degrees Fahrenheit and put the oak chunks on the coals.
2. Place the tri-tip on the cool side of the grill, fat side up, and close the lid.
3. Smoke for about 60 to 75 minutes, until a thermometer in the thickest part reads 120 degrees Fahrenheit.
4. Move the roast to a plate and open the vents to bring the fire up to searing heat.
5. Lay the roast directly over the coals and sear for 2 minutes.
6. Flip it and sear the second side for 2 minutes, moving it if flare-ups get out of hand.
7. Pull the roast at 130 degrees Fahrenheit and set it on a cutting board.
8. Rest the tri-tip for 15 minutes so the juices redistribute.
9. Cut the roast in two at the point where the grain changes direction.
10. Slice each piece thinly across its own grain and serve with pinquito beans and salsa.