Pit beef is normally found around Baltimore. For the true experience, make the horseradish cream from scratch and cook the tri-tip directly over the coals the whole time. I believe that it should still be slow smoked, keeping the temperature below 140, for 2-3 hours before finishing it over the direct fire.
- (2) 4-5 lb tri-ip roasts
- 5 New Mexico dry red chilis medium size
- 1 tbsp black peppercorns
- 1 tbsp sea salt
- 1 tbsp coriander seeds
- 1 1/2 tsp mustard seeds
- 2 tbsp ground Hungarian paprika
- 1 tsp garlic powder
- 2 tbsp fresh oregano
Grind everything together to a powder then rub into meat and let marinade at least 24 hours before cooking. Prepare smoker and smoke over low heat for 2-3 hours then move meat over fire and finish cooking to 140 degrees internal temperature. Let meat stand for 20 minutes then slice very thin and serve with fresh horseradish cream sauce, sliced sweet onions and tomatoes on freshly sliced brioche loaves.