Instructions

1. Get the heat going. Preheat your smoker or grill to 225°F for indirect cooking.

2. Rub it the right way. Coat the tri tip all over with a bold layer of Hazy Midnight, then follow with a spicy dusting of Scorching Afternoon. Massage it like it owes you money.

3. Low and slow. Set that glorious hunk of meat directly on the grates. Close the lid and smoke until it’s 5–10°F shy of your desired final temp. (Rare: 115°F, Med-Rare: 125°F, Med: 135°F, Med-Well: 145°F, Well: 150°F.) Pro tip: Medium-rare is the sweet spot. This’ll take about 1.5 hours.

4. Sizzle time. While the tri tip finishes, get a cast iron skillet screaming hot. Toss in the butter and crushed garlic cloves. Let it bubble like a butter hot tub.

5. Seariously delicious. Drop the tri tip into the skillet and sear 2–3 minutes per side, spooning garlic butter over the top like it’s your love language.

6. Rest and slice. Let it chill on a cutting board for 15 minutes, then slice against the grain (it shifts—keep adjusting as you go). Serve it like you’re the host of a meat-forward holiday miracle.