1 tri tip roast
2 tablespoons Spade L Ranch beef seasoning
4 tablespoons butter, cut into 8 pieces
Rub roast generously with seasoning, wrap and refrigerate for 1 to 24 hours.
Heat smoker to 225. Place roast on the grates and smoke for 3 to 4 hours until it reaches 160 F internally. Place the butter pieces evenly on top and wrap the whole thing tightly with foil. Place the roast back on the grill and cook 2 to 3 hours longer until it hits 200-205 internal temperature.
Remove the roast, still wrapped in foil, and let it rest at least 45 minutes. It can be placed in an insulated container to rest for up to 3 hours as needed until ready to serve.
Slice against the grain and serve with BBQ sauce and your favorite BBQ sides.
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