Meat - Smoked & Seared Tri Tip

Ingredients

1 2-3 pound tri tip roast fat cap and silverskin removed (may be done already by your butcher)
Fiesta Brand Extra Fancy Salt-Free Brisket Rub
3 Tablespoons salted butter
1 sprig rosemary

Instructions

• The day before season and cover your tri top thoroughly a salt free brisket rub (Fiesta contains a  tenderizer from papaya). Place in fridge overnight.
  
• Preheat your smoker to 225 degrees F. 2/3 Pecan and 1/3 Cherry wood. Close the lid and smoke until the internal temperature reads 120 degrees F for a rare roast, 127 for a medium rare roast, 133 for a medium roast, 140 for a medium well roast, or 150 for a well done roast.
  
• When your tri tip is near the correct internal temperature, preheat a cast iron skillet over high heat. Remove your tri tip from the smoker. 
• Put 2-3 tablespoons of butter into the cast iron skillet and let it melt. Drop in the sprig of rosemary and then place the tri tip into the sizzling butter. Sear the tri tip for 2-3 minutes per side, spooning the butter and rosemary over the steak as it cooks. 

• Pull your roast out of the pan and move onto a cutting board. Allow the roast to rest for 15 minutes before slicing against the grain and serving.  The grain changes in a tri tip, so I always start at the smallest point end and angle my knife as needed to keep my slices going against the grain.