- 1 beef tri-tip, about 2 lb.
- 3 Tbs. coffee and spice rub
- Sea salt, to taste
- Chipotle guacamole for serving
- Green rice for serving
Preheat an electric smoker to 225ºF.
Smoke the tri-tip according to the manufacturer's instructions until an instant-read thermometer inserted into the center of the meat registers 130ºF for medium-rare, 2 to 3 hours, or until done to your liking.
Transfer the meat to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Thinly slice the meat across the grain and arrange on a warmed platter. Sprinkle the meat with sea salt. Serve warm with chipotle guacamole and green rice. Serves 6.