Mesquite-Rubbed Smoked Tri-Tip

When Hubby, Kiddo and I attend street fairs and festivals, there are two types of good-eats we are drawn to. Street Sausages from Lockford and Smoked Tri-Tip Barbecue Sandwiches. When given a choice between the two, the Tri-Tip generally wins out. Let me explain.

The Street Sausages are giant grilled “dogs” bursting with flavor. They rock. You can find the Lockford Sausages at a street fair or you can drive to Lockford and stock up. Since we don’t mind a nice Sunday Drive in the country, we have been known to drive the 25-miles to Lockford. These sausages make the best Chili Cheese Dogs.

A good, tender, slow-smoked Tri-Tip Sandwich smothered in barbecue sauce and nestled on a soft bun, now that was something we didn’t make at home. Oh don’t get me wrong. Hubby is a grilling master. We’ve grilled up plenty of awesome Tri-Tips. But not a true, smoked Tri-Tip. There’s smoking with a charcoal grill, and then there’s smoking with a smoker box. While both are delicious in their own way, they are completely different creatures. Thanks to Kiddo’s awesome Father’s Day Gift, we’ve ventured into a whole new dimension of backyard grilling.

For Hubby’s birthday this year, we had most of my family come on down for some smoky magic. It was a great excuse for a party. We served the Tri-Tip sliced, with buns and barbecue sauce as sides. Some made sandwiches, some just helped themselves to the meat as is, and some slathered the Tri-Tip in sauce while forgoing the buns. It was a have it your way meal. And man oh man was it delicious!

Mesquite-Rubbed Smoked Tri-Tip
The Rub
1 1/2 teaspoons Mesquite Seasoning
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Onion Powder
1/2 teaspoon Garlic Powder

In a small bowl, mix together all of the rub ingredients. Set aside until ready to rub.

The Roast
2 1/2 lb Tri-Tip Roast
Water for the Grill
Wood Chips or chunks for smoker
Drip Pan beneath the roast
Aluminum Foil

Place the roast on a cutting board. If the roast has a fat cap on it, first thin the cap. You want some fat, but not all the fat of the cap. Then score the fat diagonally about an inch apart with a sharp chef’s knife. Turn it 90 degrees and score again to form a diamond pattern. While still on the cutting board, season the meat all over with the rub, pressing it into the roast. Place the roast aside and allow it come to room temperature for 30 to 60 minutes.

Place the water in the bowl at the bottom of the charcoal side of the grill. Place the wood chips in the side tray of the smoker. Heat the smoker to 225-F.

Place the tri-tip, fat side up, on the rack of the grill. Place the drip pan on the rack below the roast to catch any renderings. Use a foil sheet pan or line a sheet pan with foil for easier cleanup. Place the digital thermometer in the fatter end of the roast. Close the door and open the vent. Smoke for approximately 1 1/2 to 2 hours for medium rare. The internal temperature should read 130 to 135-F. Be sure to check the wood chips and water at 60 minutes. Add more if necessary.

Remove the roast to a clean cutting board and tent loosely with foil for 20 minutes to allow the juices to be reabsorbed. Slice thinly across the grain to serve.

If desired, offer bread rolls and barbecue sauce or enjoy as is with a nice side of roasted potatoes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen