Heat the grill to 200-225 degrees. This will be a low-and-slow recipe to start, so set up the grill for indirect heat. I added the plate setter to my grill.
Add wood chips to the grill. I used a Hickory as the strong flavor will complement the beef.
Trim off the fat from the Tri Tip. We suggest using kitchen shears as they will get close ad it is really easy.
Prepare the dry rub. If the rub is more coarse than you like, put it in the food processor and pulse it a few times. A dedicated coffee grinder works well too.
Coat the entire tri tip with the pepper (or whatever rub you choose). Make sure to get all sides.
Place the meat on the grill and set the timer for about 30 minutes. I suggest you go out to check to see how it is going and gauge a first temperature check. Smokers heat up, go down and cooking is gauged by temperature, not necessarily 100% by time. Check early so you aren't disappointed.
Remove the tri tip when the temperature is about 10 degrees lower than the desired end temperature.
Set up the grill for direct heat. Bring the temperature up to 400-425 and place the tri tip back on the grill to sear for 3-4 minutes on each side.
Remove the meat, bring it inside and tent it is foil to let it rest for 10-15 minutes. The temperature at this point will be dialed in!
Trim the fat: Trim the excess fat off of the meat before rubbing on the pepper. This can take 5-10 minutes, but it is worth it. We like to use kitchen shears as it can cut really close to the meat without cutting into the meat at all.Temperature: Monitor the meat temperature with a wireless meat thermometer. This is the best way to make sure that you end up with the desired final temperature. Time to Cook: Plan on 30 minutes per pound. This assumes an indirect heat. It is best to use a meat thermometer to determine when to remove it.Rub Choice: Use whatever rub you like. This is more about learning the "how to" rather than the actual usage of the Bourbon Smoked Peppercorn. Searing at the End: The hot sear will seal the out layer of the meat, and provide a wonderful flavor while keeping the juices locked inside. The juices from ours were flowing from the meat after we tented for 10 minutes after we seared. Not what you would expect from the highest cut of meat. Make sure to keep the grill at 400-425 when searing.Meat is Chewy: The key is the way you slice it. There are two general rules to follow: 1) Cut against the grain (Note that the grain changes direction at the seam in the meat), and 2) Slice thinly. Follow those two tips for a perfect cut!Make Tri Tip Nachos: Save some of the tri tip and grind it up to make nachos! Smoked Tri Tip Nachos was amazing! We test out a lot of our recipes into secondary ones and this is one that will be produced into a post soon. The smoked peppercorn sent these nachos into the stratosphere. We ground up some tri tip, added some seasoning to it and then piled on a huge sheet pan of nachos. There wasn't a chip left on the pan.