Smoked Tri-Tip with O'Callaghan's The Bold Signature Rub
Smoked Tri-Tip with Bold Signature Rub
Blaze O'Callaghan
6
15 minutes
120 minutes
340
American
Ingredients
2 pounds tri-tip roast, trimmed of excess fat
2 tablespoons olive oil
4 tablespoons O'Callaghan's The Bold Signature Rub
1 cup wood chips (hickory or mesquite recommended)
Directions
Preheat your grill for indirect cooking by turning on one side to medium heat (about 350°F).
While the grill is preheating, pat the tri-tip roast dry with paper towels.
In a small bowl, mix the olive oil and O'Callaghan's Bold Signature Rub to form a paste.
Rub the paste all over the tri-tip, ensuring an even coating. Let it marinate for at least 30 minutes at room temperature for optimal flavor.
Once the grill is ready, place the wood chips in a smoker box or wrap them in aluminum foil, poking holes to allow smoke to escape. Place the box or foil packet on the hot side of the grill.
Put the tri-tip on the cooler side of the grill (indirect heat) and close the lid. Smoke the tri-tip for about 1 hour, or until the internal temperature reaches 130°F for medium-rare. Use a meat thermometer to check doneness.
After reaching the desired temperature, remove the tri-tip from the grill and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender cut.
Slice the tri-tip against the grain into thin strips and serve. Enjoy your flavorful smoked tri-tip with your favorite sides!