Smoked Tri-Tip

Start by prepping your smoker and set the cooking temperature to 225F.

Start by trimming all of the silverskin and external fat from the tri-tip. Once cleaned, apply the charcoal rub generously on both top and bottom as well as the sides. Let it come to room temperature for thirty to forty minutes before cook.

Cook the seasoned tri-tip for 60 minutes at 225F. Once it reaches an internal temperature of 120F, pull it off and cover to let rest.

With the tri-tip set aside resting, set the smoker to 450 - 500F and let it come to temperature

With the smoker around 450F, place the tri-tip back on the smoker and let it cook for 5 - 10 minutes per side until it reaches an internal temperature of 130 - 135F depending on preference of cook.

Let the Tri-Tip rest for 10 - 15 minutes before slicing. When slicing the tri-tip I like to start on the small end slicing against the grain vertically, and as you reach the fatter part of the roast, rotate the tri-tip or slice horizontally. Traeger has a great diagram to follow here.