Combine oil, salt, pepper, garlic, Chile powder and paprika in small bowl to form a paste. Spread evenly onto all surfaces of beef Tri-Tip Roast. Add wood chunks, chips or pellets to smoker according ...
This recipe combines the flavors of smoke and fire for a cut of beef that bridges the gap between steak and brisket. Instructions: Heat smoker to 225-250 degrees using preferred wood (oak, pecan and ...
1. Combine oil, salt, pepper, garlic, chile powder and paprika in a small bowl to form a paste. Spread evenly onto all surfaces of beef tri-tip roast. Let sit in a gallon zip-lock for a couple hours.
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