Smoked Tri-Tip with Stovetop Smoker

1. Gather all the ingredients. Bring the meat to room temperature (important!). I use this stovetop smoker.
2. Season both sides of the meat with salt and pepper and then sprinkle generously with dry rub. Allow to season at room temperature for at least 1 hour. It can also be covered and refrigerated for 6-10 hrs. If you do so, be sure to bring the meat back to room temperature.
3. Place 2 Tbsp of wood chips (hickory, oak, etc) in the center of the smoker pan, covering an area roughly the size of your burner. Then place the drip pan lined with a sheet of aluminum foil (easy cleanup!).
4. Place the tri-tip on the rack. Make sure to leave space between the tri tip and the sides of the smoker.
5. Bring the smoker to the stove and center the smoker over a large burner. Close the lid but leave a 1 inch gap. Turn the heat to medium. When you see the first signs of smoke rising from the pan, close the lid securely and start timing. Smoke a 2 lb tri-tip for 30 minutes (2.5 lb tri-tip for 40 min).
6. When it’s almost done, preheat the oven broiler to high. Remove the lid off the smoker. Transfer to the oven and broil for 4 minutes on each side to add a nice char on the outside. Make sure the meat is about 6 inches away from the heat source otherwise it will burn easily. After broiling, the internal temperature should be 130-140ºF (54-60ºC) for medium-rare.
7. Let the meat rest for 10 minutes (important!). Slice against the grain and serve.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.