Beef Smoked Chipotle Tri-Tip

[Mike]

INGREDIENTS:

• Tri-tip

Marinade:

• 1/4 cup cold pressed olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp chipotle powder
• 1/4 tsp black pepper
• 1 cup of water
• Salt to taste

INSTRUCTIONS:

1. Add the marinade and let the tri-tip soak for a minimum of 24 hours.
2. Bring the REC TEC pellet grill up to 225°F.
3. Allow the tri-tip to smoke on the grill until it reaches an internal temperature of 125°F (about 2 hours).
4. Remove tri-tip and let it rest under a foil tent.
5. Raise the grill temperature to 500°F with the searing grates installed.
6. When grill reaches 500°F, put the tri-tip back on the REC TEC grill.
7. Bring the temperature up to 135°F for a rare roast.

 

[cookingjnj]

Great job Mike. Is that chimichurri?