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Smoked Tri-Tip Roast

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

35 minutes

Cook Time:

1 1/2 hours


8 servings



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 Sweet Chili Rub and place in the roasting pan fat-side up. Allow the roast to marinate for 30 minutes at room temperature.

Stack 5 cups of the mesquite charcoal briquets on the opposite side of 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 smoker 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 going.

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 minutes before slicing. Drain the fat from the pan drippings and serve over the roast.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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