Rinse, dry and trim two 3 lbs. Tri-Tip Roasts. Here's a tip... Ask your local grocers meat cutters to cut you two 3 lbs roasts and have them trim off the fat. Due to the size if Tri-Tip roasts this cook won't be long enough to render down the fat. Have them cut it off and save money.

Peel the needles or peddles off of two stems of Rosemary. You want to remove the thick stem. Using a clever or heavy knife chop the Rosemary into coarse and finely chopped pieces.

Peel rinse and coarsely chop a whole large garlic. Spread the 1/2 the garlic and rosemary on to a clean cutting board. Now dust with sea salt and coarse ground black pepper to taste. Lay the 1st roast on top of the seasoning and press down firmly. The seasoning will embed itself in to the outside of the roast. Flip the roast and repeat on a section of the cutting board that has not been used. You want a nice even coat of the seasoning.

Apply a second coat of the seasoning to the board and repeat the seasoning steps coating the 2nd Tri-Tip roast.
Once coated wrap the roasts in plastic wrap and place in to the refrigerator and let it rest for at least 4 hours. This will infuse the flavors into the meat.

After the roasts have sat for 4 hours, remove them. Pre-heat your cooker to 210 degrees. Once the cooker is up to temp spray the grates with cooking oil or Pam. Place the seasoned Tri-Tip roasts in the center of the cooker and cook @ 210 degrees until the internal temp reaches 143 degrees.

Once the roasts reach target temperature, remove them from your cooker and wrap them in heavy foil and a towel. Let them rest for a minimum of 45 minutes. This will allow the juices to redistribute within the meat.

After a good rest, un-wrap the roasts and slice them against the grain of the meat. This will produce thin slices of meat that are very easy to bite through and chew. The roasts should be pink and juicy. Enjoy!

Hickory wood or pellets is recommended for this cook.