This recipe takes the classic smoked tri-tip to a new level with a flavorful marinade and a perfect smoking process.
Combine the mustard and soy sauce in a large bowl, stirring until smooth.
Mix thoroughly to ensure the mustard dissolves completely for an even marinade.
Add the beer, hot sauce, minced garlic, pepper, and salt to the bowl. Mix well.
Use a whisk to combine the ingredients for a consistent marinade.
Pierce the tri-tip roast multiple times with a steak knife to allow the marinade to penetrate.
Piercing the meat helps the flavors infuse deeply.
Place the tri-tip in the marinade, ensuring it is fully submerged. Cover and refrigerate for 3 days, turning occasionally.
Turn the meat at least once a day to ensure even marination.
Soak wood chips in hot water for an hour before smoking.
Soaking prevents the chips from burning too quickly, providing steady smoke.
Preheat the smoker with coals until the temperature is ideal for smoking.
Ensure the coals are white-hot for consistent heat.
Place the tri-tip on the smoker grate and smoke for about 2.5 hours, flipping once.
Monitor the smoker temperature to maintain a steady heat.
Remove the tri-tip from the smoker and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute, ensuring a moist and tender result.
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