Summary

Instructions

1. 1

   Using a sharp boning knife, trim the tri-tip of any hard fat and silver skin.

2. 2

   Season evenly with Holy Cow rub (no binder) and let it adhere for 15 minutes at room temperature.

3. 3

   Preheat smoker to 250°F using post oak for maximum smoke flavor.

4. 4

   Place the tri-tip in the center of the cooker and smoke for about 3 hours, or until internal temperature reaches 165°F.

5. 5

   Remove from smoker and set the tri-tip on 2 large sheets of heavy foil; place butter on top of the meat and wrap tightly.

6. 6

   Return the wrapped tri-tip to the smoker and cook roughly 2 more hours, until 203°F internal or probe tender.

7. 7

   Remove from foil, reserve the foil juices, and place the tri-tip back on the smoker for 10 minutes to let the bark firm up.

8. 8

   Rest the meat at room temperature, tented in foil, for 45 minutes.

9. 9

   For slicing, note the two muscles with different grain directions; cut where they meet, then slice each section against the grain. Serve with reserved juices.