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Smoked Tri-Tip Roast
Prep Time:
35 minutes
Cook Time:
1 1/2 hours
Makes:
8 servings
Ingredients

* Rub:

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

* Meat:

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

Directions


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
ast to 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 gas
grill, see your grill manufacturer’s instructions 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 away from
the coals or gas burner. This is an indirect method of cooking as the
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 water
soaked wood chips every 30 minutes to keep the slow smoking fire goin
g.
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
1/2 hours or until roast is tender. Allow the roast to set for 30 minu
tes before slicing. Drain the fat from the pan drippings and serve ove
r the roast.

Nutritional Information


No Nutritional Information Available


Source


My H-E-B Texas Life Magazine