SMOKED CHIPOTLE TRI-TIP

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

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Note: Try this recipe with Ben's Heffer Dust replacing salt.

INSTRUCTIONS:​

1. Add the marinade and let the tri-tip soak for a minimum of 24 hours.

2. Bring the recteq 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 sear kit.

6. When grill reaches 500°F, put the tri-tip back on the recteq.

7. Bring the temperature up to 135°F for a rare roast.

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