Smoked Tip Roast by Cavetools
2-4 lb tip roast
2-4 Tbsp Extra virgin or virgin olive oil
1 Tbsp Cumin
1 tsp Thyme
2 Tbsp Smoked alder wood salt or sea salt
2 Tbsp Dry mustard powder
½ c Minced onion
3 Large Bay leaves
3 Tbs Dried chopped chives
2 Tbsp Smoked paprika
2 Tbsp Coarse black pepper
Add all the spices and minced onion to a food processor and pulse until well blended
You can also process in a blender.
The mixture should resemble coarse powder, a little coarser than sugar.
Sprinkle the dry rub mixture liberally over the roast.
Make sure all sides are covered with a generous layer of spices.
You may have spice mixture leftover.
You can plan ahead and set a portion of the spice mixture aside for future use.
Place the spice crusted roast in a large sealable plastic bag or apply a saran type wrap to it.
Allow it to sit two or three hours, or better yet, place in the refrigerator overnight.
Make sure the roast is at room temperature before grilling or smoking (i.e. remove from refrigerator about two hours ahead of time).
Set up your smoker.
Load the wood as directed. Preheat to 220 degrees F and place your spice crusted roast on rack.
Make sure your water pan is in place. Do not discard after cooking the roast.
Smoke your roast for two to three hours.
Remove the roast and wrap in aluminum foil.
Place back in smoker and leave for an additional two to three hours, or until meat thermometer reads internal temperature as 125 to 135 degrees F.
This is medium rare, so cook longer if you prefer a more well done roast.
When the roast has finished cooking, remove from the smoker and allow the roast to “rest” for 30 minutes.
Unwrap and carve into fairly thin slices. Serve with desired accompaniments with au jus drizzled on top.