Low Sodium Smoked Tri-Tip

Total time2 hr 45 min

Prep time15 min

Cook time1 hr 30 min

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Ingredients

6 servings

For the roast

1 tri-tip roast (2 ½–3 lb), fat cap trimmed to ¼ inch
1 tbsp neutral oil (such as avocado oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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For the rub

2 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ tsp coarsely ground black pepper
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp cayenne pepper

For smoking

4–5 oak wood chunks (or 2 cups oak wood chips, soaked 30 minutes if using chips)

Instructions

1
Combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, and cayenne in a small bowl and stir to mix. Pat the tri-tip dry with paper towels, then coat all surfaces with the neutral oil. Press the rub evenly over the entire roast, including the sides. Let the seasoned roast sit at room temperature for 45–60 minutes while you prepare the smoker.
2
Set up your smoker for indirect heat and preheat it to 225–250°F (107–121°C). Add the oak wood chunks (or drained chips) directly to the coals or the smoker's wood box. You want a steady, thin blue smoke — not billowing white smoke.

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