Smoked Tri-Tip With Grilled Corn Elote

Ingredients:

• 1 beef Tri-tip Roast (3 to 4-1/2 pounds)

• 1/3 cup olive oil
• 2 teaspoon granulated garlic
• 1 teaspoon paprika
• 1.5 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoon ancho chile powder

• 3 ears fresh corn, husked
• 3/4 cup mayonnaise
• 2 teaspoon fresh lime juice
• 1 Tablespoon fresh cilantro
• 1/2 cup Cotija cheese
• 1 teaspoon kosher salt
• 1 teaspoon ancho chile powder

Cooking:

1. Combine oil, salt, pepper, garlic, Chile powder and paprika in small bowl to form a paste. Spread evenly onto all surfaces of beef Tri-Tip Roast. 
2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Place roast in smoker, according to manufacturer's instructions. Set timer for 2 hours depending on desired smoke flavor. Smoke roast 2 to 3 hours for medium doneness. Carefully remove roast from smoker when meat thermometer registers 135°F. Let rest for at least 10 minutes. The temperature will continue to rise to 145°F for medium rare, 160°F for medium.
4. Carve roast across the grain into 1/2 inch thick slices. Serve along side grilled corn Elote. 

Grilled Corn Elote

1. Place corn on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and set aside. 
2. In a medium size bowl combine, mayo, lime juice, seasoning, corn, cilantro, and cheese; let chill covered, for at least 30 minutes or over night.