Smoked Tri-Tip

DAY 1: Trim all hard fat and silver skin. Coat with Olive Oil and 1 Tbs BYBBQ Alaea Salt. Dry brine on a rack in the fridge uncovered for 24 hours.

DAY 2: Preheat smoker to 130° and allow it to come up to temp. Remove Tri Tip from fridge, add BYBBQ Black Pepper and smoke until internal reaches 100°. Spritz with water every 30-45 minutes if needed. Crank up smoker to 450° and cook until it reaches 130°. Wrap tight in foil and rest on counter for 20 minutes or in unheated oven or ice chest up to 1-2 hours.