SMOKED CHIPOTLE TRI-TIP

INGREDIENTS:
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Tri-tip
Marinade:
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1/4 cup cold pressed olive oil
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1 tsp garlic powder
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1/2 tsp onion powder
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1 tsp chipotle powder
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1/4 tsp black pepper
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1 cup of water
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Salt to taste
Note: Try this recipe with Ben's Heffer Dust replacing salt.
INSTRUCTIONS:
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Add the marinade and let the tri-tip soak for a minimum of 24 hours.
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Bring the recteq up to 225°F.
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Allow the tri-tip to smoke on the grill until it reaches an internal temperature of 125°F (about 2 hours).
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Remove tri-tip and let it rest under a foil tent.
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Raise the grill temperature to 500°F with the sear kit.
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When grill reaches 500°F, put the tri-tip back on the recteq.
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Bring the temperature up to 135°F for a rare roast.
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