Smoked Tri Tip

INGREDIENTS

• 1 whole tri tip steak (about 2.5 lb)
• Salt & pepper or your preferred seasoning rub

DIRECTIONS

1. Heat a smoker to run at 250f.
2. Trim the steak of any silverskin/membrane on the surface using a filet knife. This step isn't essential, but here's why you want to do it: unlike fat, which renders during cooking, silverskin doesn't break down, and can result in a chewier bite.
3. Season well with salt and pepper, then place into the smoker. If you have one, insert a probe to monitor temperature. If you don't have a probe device, use a meat thermometer to start checking the internal temperature at about 1.5 hours in.
4. Once the internal temp at the thickest part reaches 130-135f, remove the meat from the smoker and wrap tightly in foil or butchers paper. Allow to rest 20 minutes.
5. After resting, slice against the grain into 1/4" strips and serve immediately with the Green Romesco.

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