Smoked Tri Tip

Ingredients

2-3 pounds tri tip roast
1 tablespoon Worcestershire sauce
2 teaspoons dried minced onion
1/2 teaspoon red pepper flakes
1/4 teaspoon dill seed
1/4 teaspoon mustard seed
1/4 teaspoon whole coriander
1/2 teaspoon garlic powder
2 tablespoons packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon course ground black pepper, coarse ground

Directions

Place the tri tip on a sheet tray or large plate and brush it evenly with Worcestershire sauce. Set aside.

Add dried minced onion, red pepper flakes, dill seed, mustard seed, and coriander to a spice grinder. Pulse until broken down but still slightly coarse.

Transfer the ground spice mix to a medium bowl. Whisk in garlic powder, brown sugar, kosher salt, and black pepper until well combined.

Sprinkle the dry rub generously over the tri tip and rub it in thoroughly. Use all of the seasoning. Cover and refrigerate for 2 hours.

While the tri tip finishes marinating, preheat your smoker to 225°F.

Place the tri tip directly on the smoker grates. Smoke for 1½ to 2 hours, or until the internal temperature reaches 135°F for medium-rare.

Remove from the smoker, place on a clean sheet tray, and tent loosely with foil. Let rest for 30 minutes. Slice against the grain and serve.