Place the tri-tip roast onto a cutting board. Trim off any excess fat on the surface.
Coat with mustard or your favorite binder.Combine rub ingredients and apply evenly onto the roast.Let roast stand at room temperature until the smoker is ready.
Preheat your pellet smoker. Aim for a cooking temperature between 225-250 degrees F.
Place roast into the smoker, close the lid and let it go for about 2 hours or until it reaches an internal temperature of 130 degrees F.
Remove tri-tip from pellet smoker and transfer onto a clean cutting board. Loosely tent with aluminum foil. Let meat rest for 10 minutes before carving.
If you'd like to reverse sear the roast. Remove it from your pellet grill once it reaches 125 degrees F at the thickest part of the roast.Crank the heat up to 500 degrees. Once up to temp, place the roast back on the grill and sear each side for 3 minutes, or until a nice crust forms.
Carve roast after it has rested and serve with board dressing.
Store leftover tri-tip in an airtight container in the refrigerator for 4 days. Reheat in a skillet on your stove top. They also make a great addition to tacos and nachos!
Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 586mg | Potassium: 32mg | Fiber: 1g | Sugar: 4g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg