I pulled this three pound tri-tip beef roast from Blonde Farm, LLC out of the freezer this morning. I’ve never had this cut before, but I understand it is pretty lean.
My plan is to let it thaw for another day, then rub it and smoke it. Based on my research, a tri-tip this size will take 4 hours to cook low and slow. This isn’t a tough cut like brisket, it’s more like steak. I will really only need to get it up to about 145 degrees. Whatever happens, I’ll share the results!