Prepare smoker for indirect cooking at 275 degrees F (140 degrees C) using pecan wood.
Trim excess fat and sinew from
Beef Tri-Tip (1)
and season with a layer of
Brisket Rub (1 Tbsp)
followed by a light layer of
Barbecue Rub (1/2 Tbsp)
Place the Tri-tip on the smoker, insert a probe thermometer into the thickest part of the roast, and smoke for 2 hours or until the internal temperature reaches 160 degrees F (70 degrees C).
Wrap the tri-tip in pink butcher paper and return it to the smoker. Continue to cook until the internal temperature reaches 200 degrees F (90 degrees C).
Remove it from the pit and rest for 20 minutes before slicing against the grain.