Beatitudes Smoked Tri Tip

This has to be done outside. If you do it inside, you will set off the smoke alarms.

Day before you eat

1. Cut high-grade tri tip into 2 inch slabs
2. Prepare dry rub and put into a bag
   • 3 T garlic
   • 2 T lemon pepper
   • 2 T alspice
   • 2 T salt
   • 1 T dried basil
   • 2 T brown sugar
   • 1/4 C Grandpa’s Thunder Powder
3. Put pieces of meat into the bag
4. Toss meat in dry Rub and put onto a plate
5. Refrigerate everything at least overnight
6. Put 1-2 C of wood chips into water to soak overnight

The day of cooking

1.  Lightly oil a cast iron skillet that has a fairly tight fitting lid.  You will also want a wire rack that fits inside the skillet.  If you don’t have a lid,  you can use heavy-duty aluminum foil as a covering.
2. Put wood chips into a strainer.  You want them damp or water-logged, but not in standing water.
3. Heat cast iron skillet to 525-550º on a free-standing hot-plate or burner.  Use a very sturdy table… this can be dangerous if your burner gets bumped onto the patio.
4. Dump (drained) wood chips into skillet and the put a rack over the chips
5. Put your meat on the rack and then cover the pan.
6. Turn the heat down to medium-high and cook covered for 30-60 minutes.  Make sure internal temp of meat is at least 120º

Meanwhile, you can cook your BBQ Sauce

• 1/4 C apple cider vinegar
• 1/4 C water
• 1/2 C ketchup
• 1/2 C brown sugar
• 2 TBL Grandpa’s Thunder Powder
• 1 TBL prepared horseradish
• 2 TBL grated onion
• 2 cloves fresh grated garlic
• 1/4 C soy sauce
• 1/4 C Worchestershire
• 1/2 C orange juice
• 2 T Dijon mustard
• 2 T (optional) hickory smoke
• Bring up to a simmer and let cook 10 minutes
• Cover and turn off heat