Smoked Tri-Tip with Tangy Bourbon BBQ Glaze

Smoked Tri-Tip with Tangy Bourbon BBQ Glaze ingredients

• 2-3 lbs Tri-Tip Roast
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 0.5 tsp Onion Powder
• 0.5 tsp Cayenne Pepper (optional)
• 1 tbsp Olive Oil
• 1 cup Ketchup
• 0.25 cup Apple Cider Vinegar
• 0.25 cup Brown Sugar, packed
• 2 tbsp Bourbon
• 1 tbsp Worcestershire Sauce
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 1 tsp Dijon Mustard
• 2-3 tbsp Water (if needed for thinning)

How to make Smoked Tri-Tip with Tangy Bourbon BBQ Glaze

1. Prepare the tri-tip: Pat the tri-tip roast dry with paper towels. Trim any excess silver skin or hard fat from the surface, leaving a thin layer of fat for flavor if desired.
2. Create the dry rub: In a small bowl, combine 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon cayenne pepper (if using).
3. Rub the entire tri-tip generously with 1 tablespoon olive oil, then sprinkle the dry rub mixture evenly over all sides, pressing gently to adhere. Allow the tri-tip to sit at room temperature for 30 minutes while you prepare your smoker or grill.
4. Prepare your smoker or grill for indirect heat at 225-250°F (107-121°C). If using a charcoal grill, arrange coals to one side; if gas, turn burners to one side. Add wood chips (like oak or hickory) for smoke flavor.
5. Place the tri-tip on the cooler side of the grill/smoker, fat-side up. Insert a meat thermometer into the thickest part of the roast, avoiding bone or large fat pockets.
6. Smoke the tri-tip until the internal temperature reaches 125-130°F (52-54°C) for medium-rare, which typically takes 1.5 to 2 hours.
7. While the tri-tip smokes, prepare the Bourbon BBQ Glaze: In a medium saucepan, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup packed brown sugar, 2 tablespoons bourbon, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon Dijon mustard.
8. Bring the glaze to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until it thickens slightly. If it's too thick, add 2-3 tablespoons of water to reach desired consistency.
9. Once the tri-tip reaches the target internal temperature, remove it from the smoker. Increase the grill temperature to high heat (450-500°F / 232-260°C) for direct searing.
10. Sear the tri-tip directly over high heat for 2-3 minutes per side, brushing generously with the prepared Bourbon BBQ Glaze during the last minute of searing on each side. This creates a delicious caramelized crust and glazes the meat.
11. Transfer the seared and glazed tri-tip to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This resting period is vital for the juices to redistribute throughout the meat.
12. Slice the tri-tip against the grain. Tri-tip has two distinct grain directions, so you'll typically need to cut it in half first, then slice each half against its respective grain. Serve with extra Bourbon BBQ Glaze on the side.

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