Trisket: Smoked Tri-Tip Low and Slow

Ingredients

• 1 tri-tip roast (2.5–3.5 lbs), fat cap trimmed to ¼ inch
• 2 tbsp coarse kosher salt
• 2 tbsp coarse black pepper
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 2 tbsp yellow mustard (binder)
• ½ cup apple cider vinegar (spritz)
• ½ cup water (spritz)
• 2 tbsp unsalted butter (optional, for wrap)

Method

1. Trim the tri-tip, leaving no more than ¼ inch of fat cap. Remove any hard fat or silver skin from the lean side.
2. Coat the tri-tip evenly with yellow mustard as a binder. Combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne; apply generously on all sides. Rest uncovered at room temperature for 45–60 minutes.
3. Set up your smoker for indirect heat at 225–250°F. Use oak, hickory, or a blend of oak and cherry wood for smoke.
4. Place the tri-tip fat-side up on the smoker grate. Insert a probe thermometer into the thickest part.
5. Smoke uncovered, spritzing with the apple cider vinegar and water mixture every 60–75 minutes after the first 90 minutes, until the bark is set and the internal temperature reaches 160–165°F (approximately 3–4 hours).
6. Wrap the tri-tip tightly in butcher paper (or foil) with the optional butter. Return to the smoker.
7. Continue cooking until the internal temperature reaches 200–205°F and a probe slides in with little resistance, approximately 1–2 more hours.
8. Remove from the smoker and rest, still wrapped, for at least 45 minutes before slicing.
9. Slice against the grain — note that the grain runs in two directions on a tri-tip; identify the seam and slice each section accordingly.