- 2 to 2 ½ lb tri-tip roast, fat removed
- Soaked wood chunks or chips (our preference is peach wood chunks)
- Lillie’s Q-Rub
1. Preheat your smoker to 225°F. Coat the tri-tip with Lillie’s Q-Rub. Place the tri-tip on the smoker and cook until a meat thermometer inserted into the thickest part of the meat registers 130°F, 1 to 1 ½ hours.