Smoked Tri Tip

 

Covered the Tri Tip with pink salt, fresh black pepper and powdered garlic.

Let it sit while you get the smoker for 225. Apple and peach wood.

Water pan with water and vegetable broth. Smoked until internal temperature of 135.

Heated cast iron skillet with butter and rosemary sprinkled in it. Sear the smoked meat,

a few minutes on each side, Take out and wrap, let it rest 15-20 minutes.