Tri-Tip Roast
Pecan wood-smoked and reverse seared, this Tri Tip Roast is packed with flavor and super juicy. It gets a savory rub with garlic, rosemary and paprika on its way to the smoker. Then it’s brushed every 15 minutes with a homemade beer basting sauce that’s tangy with lemon juice and spicy with red pepper flakes. Cooking it low and slow on the smoker side cooks it evenly throughout. And when you’re ready, the gas grill side is all fired up for a quick reverse sear.
About the cut: Tri tip roast is a triangular-shaped muscle from the bottom sirloin primal. It weighs between 1-1/2 to 3-1/2 pounds. Often ground into hamburger or cut up for stew beef, it’s a lean and tasty cut with a steak-like texture and flavor.
We made this recipe on the Longhorn Combo Charcoal/Gas Smoker & Grill, but you can make it on your smoker and grill.
Ingredients
- 1 (2-3 pound) tri-tip roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1/2 tablespoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon ground rosemary
- > pecan or hickory wood chunks
- 1/2 cup beer
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/2 tablespoon red pepper flakes
- 1 tablespoon paprika
- 1 teaspoon white pepper
- 1 tablespoon Dijon mustard
