Santa Maria-style barbecue centers around a beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as 'Red Oak' wood. I on the other hand prefer to smoke my Tri-Tips ... everyone to their own.
When buying Tri-Tip Roasts in bulk I prefer to buy them peeled. Peeled Tri-Tips are a touch more expensive than un-peeled roasts but they'll make your processing a lot easier. I found peeled Tri-Tips at Cash & Carry for $3.70/lb and couldn't pass them up.
Rubbed with EVOO and Smoker Pete Seasoning. Wrap in plastic and refrigerate overnight.
Preheat the Green Mountain Grill Davy Crockett to 190ºF using Pacific Pellet Oak Gourmet BBQ pellets.
Smoked the Tri-Tip for an hour at 190ºF before bumping the temperature up to 350ºF.
Pull the Tri-Tip when the internal temperature reaches 145ºF. Rest under a foil tent for 20 minutes before slicing against the grain.
The Money $Shot$ ... a few slices of perfectly smoked Tri-Tip served with a side of corn and a Baked Potato ...
You can't beat Tri-Tip sandwiches the next few days! Guaranteed to be better than Roast Beef ...
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