Beef Tri-Tip (Santa Maria style, whole 2.5 lb roast) · smoker

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STAGE 1 / 2

Cook (low & slow)

1:30:00

Pull at internal temp

125°F (pull from smoke) → sear to 130°F → 135°F medium-rare after 10-min rest

Doneness cue

The exterior has developed a deep brown seared crust with pink smoke ring visible when a corner is sliced; slicing across the grain (which changes direction 45° through the roast) reveals a uniform pink centre from edge to edge. The rested juices on the board are ruby, not watery.

Total plan: 1:40:00Datasheet

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