Mold Detox 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp dried oregano
- ½ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
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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