Smoked Tri Tip

Preheat smoker to 225 degrees F. Hickory is recommended.

Season the tri tip on all sides with your favorite rub. You can just as easily use salt, pepper, and add garlic and onion powder too.

Place tri tip directly on the grate and smoke until the internal temperature is within 5-10 degrees of your target final temperature (

115 rare
125 medium rare
135 medium
145 medium well
150 well done

When your tri tip approaches temperature, preheat a cast iron skillet over high heat and sear in the skillet along with 2 Tbsp butter.

Sear the tri tip. Put 2-3 tablespoons of butter into the cast iron skillet and let it melt. Drop in the sprig of rosemary and then place the tri tip into the sizzling butter. Sear the tri tip for 2-3 minutes per side, spooning the butter and rosemary over the steak as it cooks.

Pull your roast out of the pan and move onto a cutting board. Allow the roast to rest for 15 minutes before slicing against the grain and serving. The grain changes in a tri tip, so I always start at the smallest point end and angle my knife as needed to keep my slices going against the grain.