D Jennings
TVWBB Fan
Man was this good! I used WSM and a my gas grill.
2.5 lb Tri-Tip
Rub:
1 Tablespoon kosher salt
1 Tablespoon black pepper
1 Tablespoon Sugar in the Raw
1 Tablespoon garlic powder
1.5 teaspoons lemon pepper
Rubbed roast with entire rub, and let sit in frig. for 5 hours.
An hour befor grilling remove from fridg. and let sit to bring to room temp.
Get smoker to 250 deg., added water soaked wine barrel chunks, once smoke started, added Tri-Tip and smoked until internal temp hit 118 deg., removed roast and grilled over very very hot grill for 3-4 minutes per side, jusy long enough to get a nice crust on both sides. Remove and let rest for 10-15 min, roast will be med-rare (~135 deg). Slice 1/4" thick across grain, served with Au Jus.
Au Jus:
2 Tablespoons butter
3 cloves garlic finely chopped
1 can Campbells Beef Consume
1 can water
Melt butter over medium heat, add garlic stir for 2 minuts. Add consume and water, reduce heat and simmer for 15 min.
2.5 lb Tri-Tip
Rub:
1 Tablespoon kosher salt
1 Tablespoon black pepper
1 Tablespoon Sugar in the Raw
1 Tablespoon garlic powder
1.5 teaspoons lemon pepper
Rubbed roast with entire rub, and let sit in frig. for 5 hours.
An hour befor grilling remove from fridg. and let sit to bring to room temp.
Get smoker to 250 deg., added water soaked wine barrel chunks, once smoke started, added Tri-Tip and smoked until internal temp hit 118 deg., removed roast and grilled over very very hot grill for 3-4 minutes per side, jusy long enough to get a nice crust on both sides. Remove and let rest for 10-15 min, roast will be med-rare (~135 deg). Slice 1/4" thick across grain, served with Au Jus.
Au Jus:
2 Tablespoons butter
3 cloves garlic finely chopped
1 can Campbells Beef Consume
1 can water
Melt butter over medium heat, add garlic stir for 2 minuts. Add consume and water, reduce heat and simmer for 15 min.
