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1, 3 lb. tri-tip, trimmed
½ tsp. garlic powder
½ tsp. onion powder
1 tbsp. chili powder
¼ tsp. cayenne pepper
1 tsp. paprika
1 tbsp. brown sugar
½ tsp. cumin
1 tbsp. salt
2 tbsp. sesame oil
3 tbsp. soy sauce


In a mixing bowl, combine all the ingredients and mix to form a paste. Trim the meat of most of the fat and rub the mixture all over, pressing it into the meat. Wrap in plastic wrap and refrigerate overnight. Preheat the smoker to 275°F. Unwrap the meat and place it on the rack. Smoke-cook for approximately 45 minutes, to an internal temperature of 130°F for rare and 135°F for medium. Let sit for 10 minutes and thinly slice on the bias.

Recommended wood: Hickory Wood