|Nutritional Guidelines (per serving)|
This is the smoker version of a traditional Santa Maria tri-tip or Santa Maria barbecue. Usually, this tri-tip roast is cooked over a live fire on a grill but works great for the smoker. Using the smoker is going to give you a better smoke flavor but won't give you a seared surface.
Brush tri-tip roasts with oil.
Combine salt, sugar, garlic, chili powder and black pepper and rub evenly over the surface of the meat, cover with plastic wrap. Set aside.
Prepare smoker for a cooking temperature around 225 to 250 F/110 to 120 C for 2 to 3 hours.
After allowing beef to sit with the seasoning for around 30 minutes, place in heated smoker. A good wood for this is oak (red oak is the traditional wood of Santa Maria Barbecue). Smoke until meat is tender and has reached an internal temperature around 170 F/75 C.
Remove from smoker and allow to rest, covered, for 10 to 15 minutes before carving.