Description
Modeled after methods from Susie Bulloch and Malcom Reed.
Ingredients
Scale
- 1 tri-tip roast, preferably prime grade
- 1 tbsp yellow mustard
- BBQ rub of your choice
Instructions
- Preheat your smoker to 250°F (121°C). Use the air probe from your RFX GATEWAY or Smoke X2 to keep an eye on the temperature. Set the high-and low-temp alarms 25°F (14°C) on either side of 250°F.
- Smear the mustard all over the tri-tip to act as a binder.
- Season the tri-tip well with BBQ rub. I like something a little spicy on it, but use what you like.
- Place the tri-tip in the smoker. Insert an RFX MEAT or high-temp cooking probe into the thermal center of the meat and set the high-temp alarm for 160°F (71°C).
- Set a timer for 2 hours and smoke the meat.
- When the timer sounds, or the meat 160°F (71°C), whichever comes first, check that the bark is properly set on the meat.
- If the bark is set, wrap the meat in butcher paper.
- Place it back in the smoker, re-insert the probe into the meat, and set the high-temp alarm on the meat channel for 200°F (93°C).
- Increase your smoker temperature to 275°F (135°C) and adjust the high- and low-temp alarms accordingly.
- Continue to smoke, about 3 more hours, until the high-temp alarm sounds on the meat channel.
- Verify the doneness temperature and texture with your Thermapen ONE.
- Remove the meat from the smoker and allow it to rest for 15 minutes.
- Unwrap, slice, and serve!
