Smoked Tri-Tip

INGREDIENTS

1) 1 Tri-tip roast 2 to 4 lbs

2) 1 tablespoon kosher salt

3) 1-1/2 tablespoon fresh cracked black pepper

4) 1 teaspoon red pepper flakes

5) 2 teaspoon garlic powder

6) 2 tablespoon vegtable oil

7) 1 gal zip-lock bag

Add all ingredients to the zip-lock bag, make sure meat is good and coated. Seal the bag and refrigerate for 24 hours. For a smoker: Set temp for 300 degrees, add 4 to 6 smoker pucks to smoke pan, add meat to the middle shelf (once pucks are very smoky) and smoke for about 2 to 3 hours. Check temp on meat after an hour and half. Your finish temp should be between 135 and 140 degrees. For a grill Turn one side of grill on and get 4 pucks smoking. Once pucks are smoking put them on the cold side, also add your meat to that cold side. close the grill lid and adjust temp for 300 degrees. Cook for 2 to 3 hours. Check temp on meat after an hour and half. Your finish temp should be between 135 and 140 degrees. For charcoal grill Make a two zone fire and get 4 pucks smoking. Once pucks are smoking put them on the cold side, also add your meat to that cold side. close the grill lid and adjust temp for 300 degrees. Cook for 2 to 3 hours. Check temp on meat after an hour and half. Your finish temp should be between 135 and 140 degrees.