Steven Raichlen’s Chipotle Rubbed Tri-tip

Preparation

1. Preheat grill to 225 degrees. Use mesquite or your favorite flavor of pellets.
2. Combine the ingredients for the rub in a small bowl and stir to mix.
3. Place the tri-tip in a baking dish and sprinkle on all sides with the rub, patting it into the meat with your fingertips. Drizzle with extra virgin olive oil, and rub.
4. Place the tri-tip on the grill. Lower the lid and smoke the tri-tip until the internal temperature reaches 100 degrees. This will take 45 minutes to 1 hour.
5. Transfer the tri-tip to a plate and cover with foil.
6. Reset the grill to 600 degrees. Once temperature is reached, switch to Open Flame Cooking Mode. Press the arrow to Open Flame 3 (OF-3). Carefully remove the grill grates and the EZ-Access Hatch and replace with the Direct Flame Insert.
7. Remove the tri-tip from the foil. Sear the tri-tip until crusty and browned on the outside and the internal temperature reaches 120 degrees in the center for rare; 130 degrees for medium-rare (or to taste), 3 to 4 minutes per side, turning with tongs. Transfer the tri-tip to a cutting board.
8. Let the meat rest for 2 minutes, then very thinly slice it across the grain. Serve with your favorite salsa. Serves 4.