1 - 2 ½ lb. Tri Tip (fat trimmed)
1 can whole cranberries
1 jar horseradish
2 Tablespoons beef base
Combine cranberries and horseradish in food processor. Reserve 1/4 of mixture. Add beef base. Cover tri tip with mixture. Smoke-cook for two hours at 180°F in smoker. Serve with reserved sauce.
Recommended wood: Hickory Wood