• Prep the Tri-Tip first by removing the fat cap and any silver skin using a sharp knife.
• Using an even blend of salt, coarsely ground black pepper and granulated garlic, give the entire Tri-Tip a good covering with the seasoning.
• Get your smoker set at 250°F.
• Once the smoker is ready, put the Tri-Tip in and insert an internal temp probe.
• After 30 minutes, spritz the Tri-Tip with beef broth.
• Once the internal thermometer reads 135 degrees F (medium rare), remove the meat from the smoker, place on a cutting board and let it rest for 10 minutes.
• Slice against the grain into slices around ¼” thick and serve.

Serve with:

• Mashed potatoes and freshly steamed garden fresh vegetables.
• Roasted potatoes and gravy.
• On its own.