RAGIN CAJUN SMOKED TRI TIP

By Beefman-2

Ingredients

• 10 - 15 LB TRI TIP
• RAJUN CAJUN RUB
• 1/2 CUP DARK BROWN SUGAR
• 1/4 CUP CAJUN SPICE
• 1/2 CUP CANE SUGAR
• 1/2 CUP SEASONED SALT
• 1/2 CUP PAPRIKA
• 2 TBSP GARLIC SALT
• 2 TBSP CHILI POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP GROUND MUSTARD
• 1 TBSP ONION SALT
• 1 TBSP CELERY SALT
• 1 TBSP CAYENNE
• 1 TSP GARLIC POWDER
• 1 TSP GROUND MARJORAM
• 1 TSP GROUND THYME
• 1 TSP GROUND CUMIN
• 1 TSP GROUND ALLSPICE

Preparation

Step 1

MIX RUB TOGETHER AND PLACE INTO AN AIR TIGHT CONTAINER.

TRIM EXCESSIVE FAT OFF THE TRI TIP AND SEASON WITH TNT RUB, PLACE INTO TUPPERWARE TYPE CONTAINER, COVER WITH LID AND PLACE INTO FRIDGE OVER NIGHT

NEXT MORNING REMOVE FROM FRIDGE AND PLACE ON COUNTER TO COME UP TO ROOM TEMPERATURE.

PREPARE YOUR SMOKER. SMOKER TEMP SET AT 225 F USE OAK, MISQUITE OR HICKORY. SMOKE FOR NO MORE THEN 3 HOURS OF SMOKE. CONTINUE TO COOK TILL AN IT OF 150 F, APPLY YOUR FAVOURITE BBQ SAUCE AFTER THE SMOKING PROCESS HAS COMPLETED AND LET CARAMELIZE. MAY APPLY 3 COATS. PULL LET STAND 10 MINUTES.. SLICE AND SERVE.