Eosinophilic Esophagitis Friendly Smoked Tri-Tip
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Learn more →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 or canola oil)
For the rub
- 2 tsp kosher salt
- 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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