Tri-Tip, Santa Maria-style, is technically a fast-cooking method - that is, the meat is cooked over an open pit burning with red oak and cooked just until medium-rare. No low-and-slow smoking ... But I'm here to tell you that Tri-Tip can be smoked low-and-slow and it far surpasses Roast Beef for sandwiches.
Tri-Tips are so scrumptious that for the most part you do not need to load your sandwiches with condiments such as lettuce, tomato, onion, mayo, mustard, horse-radish, etc. but if you chose to they will still be mouth watering ...
Rub the Tri-Tip with an Extra Virgin Olive Oil and season it with your favorite prime rib seasoning or look for my 'Smokin' Pete's BBQ Seasoning' soon to be on the market. Wrap the Tri-Tip in plastic and refrigerate overnight.
Smoke the Tri-Tip roast for 1½ hours at 225ºF. Bump the pit temperature to 350ºF until the internal temperature of the Tri-Tip reaches 145ºF. Rest under a foil tent for 20 minutes before Thinly slicing against the grain.
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