How to make smoked tri tip with yoshidas sauce

Once you season the meat you can cook right away. If you have the time, I like to let it sit in the refrigerator for 1 to 2 hours. Set your smoker to 225 degrees. The average Tri-Tip weighing 2.5lbs should be ready to pull off the smoker in just 2 to 3 hours. I like an Apple or Cherry wood pellet for the added smoke flavor. Tri Tip is best smoked to 140 to 145 degrees. It’s best cooked medium rare and sliced across the grain which yields juicy, tender meat perfect to eat. Once you pull the Tri Tip from the grill be sure to tent the meat for about 20 to 30 minutes to allow the juices to pull back into the meat. Finally, cut the meat against the grain of the meat to produce the most tender cuts. Enjoy this cut of meat. Tri Tip is great for something quick to share with your family and friends without breaking the bank at the store.