• Take tri-tip out of packaging and pat dry.
• If the tri-tip has a fat cap, remove it. Also trim any scraggly pieces, any silverskin, any hard fat from the surface, and trim any edges that are thin.
• Combine seasoning in specified quantities and apply to all sides of the tri-tip.
  1/4 cup Diamond Crystal Kosher Salt, 2 tbsp Granulated Garlic, 1 tbsp 16 Mesh Black Pepper

Get Your Smoker to 225-250F

• Once at temperature, put a chunk of your favorite hardwood on - I used post oak.
• Put tri-tip on indirect.
• Replace hardwood every 45-60 minutes.

Smoke Until the Bark is Dark OR Internal Temperature 165-170F

• Once either of these happen, take off the smoker and wrap in aluminum foil. Put 3 pats of butter on top of the tri-tip before wrapping.
  3 tbsp Unsalted butter
• Return to your smoker OR kitchen oven set to 250F.

Check for Tenderness After 1 Hour Cooking Wrapped

• Use a probe or toothpick to poke and prod the meat. It should glide in and out with no resistance. The internal temperature should be around 195-205F.

Once the Meat is Tender, Leave Wrapped and Rest

• Allow it to rest for 1 hour in a Cooler or in your kitchen oven while OFF.

Slice Meat Against the Grain

• Tri-tip has 2 grain directions and it's important to slice against the grain to make the meat tender.
• Use my linked article above to see how.

IF THE MEAT IS DRY! This can happen with tri-tip smoked this way.

• Dunk the meat in the butter from the wrap OR make a horseradish dipping sauce.
• To make the sauce, combine in a bowl the following.
  3 tbsp Mayo, 3 tbsp prepared horseradish, 1 tsp mustard seed, 1/4 tsp kosher salt, 1/4 tsp black pepper, 1 tsp apple cider vinegar