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This recipe will take Tri tip to
the next level!
Rinse, dry and trim two two.
Tri-Tip Roasts. Here's a tip...
Ask your local grocers meat
cutters to cut you two tri tip
roasts and have them trim off
most of the fat and save money.
We will start with the marinade.
In a medium mixing bowl combine
1 cup honey, 1 cup reduced
sodium soy sauce, 3/4 cup sesame
seed oil, 1 cup honey, 1 tbsp
minced garlic and 1 tsp coarse
ground black pepper. Thoroughly
mix the ingredients.
Place each tri tip roast into a
one gallon Ziploc bag. Pour 1/2
the marinade into each bag.
Squeeze out as much air as
possible and seal each bag.
Place both bags into the fridge
and marinate for 6 to 8 hours.
Make sure to turn or flip the
bags a couple times during the
marinating process.
Once the meat has marinated,
it's time to pre-heat your
cooker and prepare the meat.
Pre-heat your cooker to 225
degrees. In this cook I used
hickory wood pellets.
Chop 6 to 8 cloves of garlic.
Spread 1/2 the chopped garlic
over your cutting board in an
area twice the size of a roast.
Shake on an even amount of
coarse ground black pepper.
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
garlic and pepper to the cutting board and
repeat the steps
coating the 2nd tri tip roast.
Place the roasts in your cooker
and cook @ 225 degrees until the
internal temp reaches 130 - 135
degrees. When the roasts reach
this temp, pull them from the
cooker and wrap them in foil
immediately. Let them rest at
least 45 minutes for the juices
to re-distribute.
Once the roasts have rested, un-wrap them 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 are recommended
for this cook.
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