• Give the tri tip a minor trim. Salt it and leave it in the refrigerator overnight for a dry brine.
  4.1 LB Tri Tip, 14 G Diamond Crystal Kosher Salt

Next Day

• Rub the dry exterior with a little avocado oil so the seasonings will stick.
  1 TBSP Avocado Oil
• Season with dried oregano, a little sage, a tiny bit of black pepper, and Dad Dust. Do not add more salt because the meat was already salted during the dry brine.
  1 TBSP Dried Oregano, 1 TBSP Dried Sage, 1 TBSP Black Pepper, 2 TBSP Dad Dust
• Return the seasoned tri tip to the refrigerator while setting up the Kamado Joe.
• Light the charcoal. Add applewood and install the heat deflectors for indirect cooking. Set the top vent to the first line, and the bottom to 1 finger. This should result in about 225F/107C

Make the herb Butter

• Finely chop the basil and rosemary. Crush and chop the fresh garlic. Mix the herbs and garlic with about four tablespoons of butter.
  4 TBSP Unsalted Butter, 1 TBSP Fresh Basil, 1 TBSP Fresh Rosemary, 4 Cloves Garlic

Prep The Tri Tip

• Insert a wireless thermometer into the thickest middle section of the tri tip. Place the meat on the smoker with the fat side facing up.
  4.1 LB Tri Tip

Smoke the Tri Tip

• Smoke the tri tip indirectly. Smoke until the roast reaches around 120F/49C.
  4.1 LB Tri Tip

Sear The Tri Tip

• Remove the tri tip and the heat deflectors. Open the Kamado Joe and allow the fire to build. After a few minutes with the cooker wide open, sear the tri tip over the hot fire until it has a deep crust. It takes around 4 minutes to sear depending on how hot your coals are.
  4.1 LB Tri Tip

Rest

• Rest the tri tip for five to ten minutes.
  4.1 LB Tri Tip
• Identify both directions of the grain and slice across the grain. Serve the chunky slices with the fresh herb butter.
  4.1 LB Tri Tip, 4 TBSP Unsalted Butter, 1 TBSP Fresh Basil, 1 TBSP Fresh Rosemary, 4 Cloves Garlic