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Country Smoked Tennessee Tri Tip with BBQ Beans


2 Tbs. packed brown sugar
1 tsp. ground black pepper
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. ground red pepper
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. onion salt
One 2-1/2 to 3 lb. whole beef tri-tip roast
3 Tbs. olive oil Sauce
1/2 c. apple jelly
1/2 c. catsup
1 Tbs. cider vinegar BBQ Beans
1 Tbs. olive oil
2 Tbs. chopped green onion
1/4 c. chopped red peppers
1/4 c. chopped green peppers
1/8 c. frozen corn, thawed
1 - 16 oz. can light red kidney or black beans, drained, rinsed


Garnish: lettuce leaves as desired, decorative peppers, chopped cilantro as desired In a bowl combine sugar, black pepper, paprika, cumin, red pepper, chili powder, garlic salt, and onion salt. Coat beef roast with oil. Set aside 1/2 Tbs. seasoning, coat roast with remaining seasoning. Hot smoke beef roast to desired temperature.
Meanwhile microwave jelly, ketchup and vinegar in glass container at high power for 2 to 3 minutes or until jelly melts, stir occasionally.
Coat 9" round cake pan with oil, add onion, peppers, corn, and beans. Add reserved 1/2 Tbs. seasoning and 1/2 cup sauce. Place in smoker until beans are hot. 
Arrange lettuce on platter. Spoon beans onto platter. Slice serving slices from roast, arrange on platter, glaze with hot sauce, garnish with decorative peppers and cilantro.

Recommended wood: Hickory Wood
Yields: 4 - 6 servings