Oak-Smoked Tri-Tip with Herb Board Sauce

Why it works

A low smoke phase seasons the meat without drying the surface, while a fast finish preserves the tender center and makes the crust count.

This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.

1. Coat the tri-tip lightly in oil and season all over with Santa Maria seasoning.
2. Smoke at 250 F until the center reaches about 118 to 120 F.
3. Move the tri-tip over direct heat and sear until the crust is dark and the internal temperature is 128 to 132 F.
4. Rest the roast while you stir together the board sauce.
5. Slice the roast where the grain direction changes, then continue slicing each half across its own grain.
6. Spoon the herb board sauce over the sliced meat right before serving.