Dry Rubbed and Smoked Tri-Tip Roast
Slow-smoking a tri-tip roast in the East Oak smoker is an excellent way to bring out the best in this flavorful cut of meat. The low-and-slow method ensures a juicy, tender roast with a smoky depth...
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Cooking tools:
- Smoker
- Meat probe
- Instant-read thermometer
- Mixing bowl
- Measuring spoon
- Paper towel
- Aluminum foil
- Refrigerator
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 3 pounds of tri-tip roast
- 2 tsps sea salt
- 1-1/2 tsp chili powder
- 1 tsp black pepper
- 1 tsp brown sugar
- 1 tsp of strong coffee powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
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