1 Tbsp. Central Market™ Organics Light Brown Sugar
1 Tbsp. Central Market™ Organics Cayenne Pepper
2 Tbsp. Central Market™ Organics Ground Black Pepper
2 Tbsp. Central Market™ Organics Minced Garlic
1 tsp. salt
3-4 lb. tri-tip beef roast
1 small disposable roasting pan
1 small bag H-E-B Mesquite Charcoal Briquets
1 bag H-E-B Mesquite Wood Chips, soaked in water for 30 minutes
Combine the rub ingredients in a shallow plate.
Rub the roast in the S
weet Chili Rub and place
in the roasting pan fat-side up. Allow the ro
marinate for 30 minutes at room temperature.
Stack 5 cups of the mesquite
charcoal briquets on the
opposite side o
f the grill
bottom and light. Allow the
coals to turn gray and ashen
300°F). Set the gas grill
on low (burners on one side
only) and fill s
moker box with
soaked and drained mesquite
wood chips. If using a
grill, see your grill
for smoking and make
sure you have a full tank of
gas before you start.
Place the seasoned roast in
the foil pan on the grill rack
the coals or gas
burner. This is an indirect method of cooking as
brisket is placed away from the heat source.
Cover the grill and smoke
the roast for 1 1/2
hours, adding 8 to 10 briquets and 1 cup of
soaked wood chips every 30 minutes to
keep the slow smoking fire goin
Heat the oven to 325°F. Remove the roast with
its pan from the grill.
Wrap and seal the roasting
pan with foil and roast in the oven for 1
or until roast is tender. Allow the roast to set for
tes before slicing. Drain the fat from the
pan drippings and serve ove
r the roast.