This is a very simple yet tasty
Rinse, dry and trim two two.
Tri-Tip Roasts. Here's a tip...
Ask your local grocers meat
cutters to cut you two tri tip
roasts and have them trim off
most of the fat and save money.
We will start with the marinade.
In a medium mixing bowl combine
the following ingredients.
1/2 Cup Hoisin Sauce
Reduced Sodium Soy Sauce
4 Tbsp. Rice Vinegar
2 Tbsp. Extra Virgin Olive Oil
4 Cloves Minced Garlic
2 Tsp. Minced Ginger
Coarse Ground Pepper
Red Pepper Flake.
mix the ingredients.
Once the marinade is ready it's
time to marinate the Tri Tip.
You should remove all fat and
sliver skin from the tri tip.
Place each roast into its own 1
gallon Ziploc bag. Pour 1/2 the
Hoisin marinade into each of the
Ziploc bags. Squeeze the air out
of each bag and seal them
tightly so there are no leaks.
Place the bags in the fridge to
marinate for 8 hours. I
recommend turning them over
after 4 hours into the marinade
After the tri tip has marinated
for 8 hours, remove it from the
fridge. Remove the roasts from
the Ziploc bags and place them
onto a smoking rack. Blot them
using paper towels to remove the
excess marinade. Apply a liberal
dusting of coarse ground pepper.
Do this on both sides of the Tri
Let the tri tip sit at room temp
for 1 hour. During this time
build your fire if your cooking
with wood. Pellet cookers can be
started 30 minutes before
cooking. Pre-heat the cooker to
230 - 250 degrees.
Once your cooker has reached
temp and your fire is
efficiently producing thin blue
smoke, you may place the Tri Tip
roasts into the cooker. Cook the
roasts until the internal
temperature of the meat reaches
Once the meat has reached the
target temp of 138 degrees or
your preferred target temp, then
remove the roasts and foil wrap
them tightly in Aluminum foil.
Allow the roasts to rest in the
foil for 30 minutes.
Once the roasts have rested it's
time to carve the meat. Make
sure you cut across the grain of
the meat. Most tri tip have
grain running in two directions.
Cut the roast in two where the
grain of the neat changes. Then
slice across the grain.
That's it! Your done and it
should be a fairly easy cook
with big flavor in the end.
I hope you enjoy this recipe.