This is the smoker version of a traditional Santa Maria Tri-Tip
or Santa Maria Barbecue
. Usually this Tri Tip Roast is cooked over a live fire on a grill, but works great for the smoker. Using the smoker is going to give you a better smoke flavor but won't give you a seared surface.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Yield: Serves 4 to 6
- 2 to 3 pound beef tri-tip roast
- 2 tablespoons light cooking oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon black pepper
Brush tri tip roast with oil. Combine salt, sugar, garlic and black pepper and sprinkle evenly over the surface of the meat. Set aside. Prepare smoker for a cooking temperature around 225 to 250 degrees F. for 2 to 3 hours. After allowing beef to sit with the seasoning for around 30 minutes, place in heated smoker. A good wood for this is oak (red oak is the traditional wood of Santa Maria Barbecue). Smoke until meat is tender and has reached an internal temperature around 170 degrees F. Remove from smoker and allow to rest, covered, for 10 to 15 minutes before carving.