Steps
- Begin by removing any excess silver skin or hard fat from the Tri-Tip
- Apply a thin layer of hot sauce or mustard if preferred to all sides
- Apply a generous layer of your favourite BBQ Beef rub to all sides
- Place in the smoker at roughly 125C (255F) for 3-3.5 hours
- Once the bark has set remove and place in a small foil tray
- Pour half a can of your favourite beer in to the tray then cover tightly with foil
- Place back in to the smoker for a further 3-3.5 hours
- Once the tri-tip has hit an internal temp of roughly 92C (197F) remove and allow to rest for 30 minutes
- Slice against the grain and spoon the delicious smokey Au jus over top
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