| Prep Time | 00:10 minutes |
| Cook Time | 2 Hours |
| Passive Time | 2 hours |
| Servings |
4 People
|
Ingredients
- 2 1/2 - 3 pound Beef Tri-Tip
- Rub
- Salt
- Pepper
- Garlic Powder/salt
- Sage Fine ground
Ingredients
|
|
Instructions
- Prep: Mix the ingredients for the rub
- Remove the meat from the refrigerator put the rub on
- Allow meat to come to room temperature
- When it is time to smoke meat set it at the lowest smoke setting possible
- Smoking: Put meat on the smoker fat side (if any) up
- Smoke meat on the lowest setting possible for at least an hour
- Insert remote thermometer if available
- Smoke until the meat is around 115 degrees, internal temp
- Turn smoker up to 350 – 400 degrees
- It should cook up to 135 degrees in 15 – 30 minutes depending on weather conditions
- Serving
- When carving this slice it thinly across the grain
Recipe Notes
This will be juicy when cooked to 135 degrees so have way to contain all the juice when carving This is how we cook all of our beef like Steaks, Prime Rib, Tenderloin, you can even smoke a hamburger.