GUNPOWDER SMOKED TRI TIP

By Beefman-2

Ingredients

• 10 - 15 LB TRI TIP
• GUNPOWDER RUB
• 3 TBSP PAPRIKA
• 3 TBSP CHILI POWDER
• 3 TBSP MSG
• 2 TBSP SALT
• 2 TBSP GARLIC POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP WYLERS CHICKEN GRANULES
• 2 TBSP CELERY SALT
• 1 TBSP ONION POWDER
• 1 TBSP CAYENNE PEPPER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP GROUND OREGANO
• 1 TBSP GROUND THYME

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.