Ingredients
½ cup Worcestershire sauce
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper, coarse ground
1 tbsp salt
1 tsp cayenne
1 tsp oregano
2 tbsp olive oil
3 lbs tri-tip roast
½ lbs Hickory chips
Preparation
Preheat the smoker to 250 degrees F. Position the coal to occupy only half the space.
Pat dry the beef using paper towels. Place it in a tray, then pour and massage the Worcestershire sauce all over it.
In a mixing bowl, prepare the dry rub by combining the onion powder, garlic powder, pepper, salt, cayenne, and oregano. Mix everything together.
Sprinkle and rub the spices on the meat on all sides. Make sure that no part is left unseasoned.
Place the wood chips on top of the coal. Place the beef on the cool side and let it smoke for 3 hours and 30 minutes.
Afterward, take the beef and place it in an aluminum tray or wrap it in aluminum foil to catch the juice. Make sure to cover and seal it well. Then, place it back to the smoker for another 30 minutes.
Take it off the heat and let it rest for 20 minutes before slicing. Serve and enjoy your smoked beef roast!
