Tender and juicy smoked tri tip recipe
Prep your smoker to 225°F (roughly 107°C) by lining it with your preferred type of wood chips.
Mix all of the non-steak ingredients together to create a coffee steak rub.
Apply the rub to every side of your tri tip.
Place your freshly seasoned cut of meat into the active smoker.
Give the meat 2-3 hours to smoke, flipping the cut every hour. You want to cook the tri tip just long enough to reach an internal temperature within 10° of your desired level of doneness; medium rare tri tip calls for a final temperature of 120°F. Temperature can go up to 150F for well done.
Give the finished tri tip a minimum of 10 minutes before you cut into it.
When the meat and its juices have properly cooled down, slice against the grain and immediately serve.