Smoked Tri-Tip with Spiced Bark

Step 1

Pat the tri-tip roast completely dry on all sides using paper towels, absorbing any surface moisture so the spice rub will stick properly.

Step 2

Mix 2 tablespoons kosher salt, 1.5 tablespoons black pepper, 1 tablespoon garlic powder, and 1 tablespoon brown sugar in a small bowl until evenly combined.

Step 3

Rub the spice mixture all over the tri-tip, pressing it firmly into the meat on every side and covering the entire surface.

Step 4

Set up your smoker to 225°F and wait until the temperature stabilizes and you see consistent thin blue smoke rising from the vents, about 15 minutes.

Step 5

Place the soaked wood chips into the firebox or smoker box, which should produce visible smoke within 60 seconds.

Step 6

Lay the seasoned tri-tip on the smoker grate with the fat cap facing up, away from direct heat, so it smokes evenly without flaring.

Step 7

Smoke the tri-tip for approximately 4 to 4.5 hours, adding a small handful of soaked wood chips every 45 minutes to maintain steady smoke.

Step 8

Insert a meat thermometer into the thickest part of the roast without touching bone; remove when the internal temperature reaches 195°F, about 4 to 4.5 hours total.

Step 9

Transfer the smoked tri-tip to a cutting board and let it rest uncovered for 10 minutes so the juices redistribute throughout the meat.

Step 10

While the beef rests, whisk together 3 tablespoons apple cider vinegar with 3 tablespoons of the meat drippings from the smoker in a small bowl to make a finishing sauce.

Step 11

Slice the tri-tip against the grain (perpendicular to the muscle lines running lengthwise) into 0.25-inch-thick slices to ensure tenderness.

Step 12

Arrange the sliced tri-tip on a serving platter and drizzle the vinegar finishing sauce over the top just before serving.