Ingredients
2 lbs beef tri-tip
1/4 cup chopped shallot
1 tbsp minced rosemary
1 whole sprig of rosemary
2 tbsp minced fresh ginger
1/2 lime, sliced
1 1/2 cup
Moore’s Original Marinade
Instructions
-
Rinse and dry the tri-tip.
-
In a re-sealable gallon bag, add the tri-tip, shallot, rosemary, ginger, lime, and Moore’s Original Marinade. Seal the bag and massage to ensure the meat is coated with the marinade.
-
Place in the refrigerator to marinate for 5 hours, flipping every hour.
-
When only 45 minutes of marinating time remain, light your cooker and allow the temp to come to 285 degrees.
-
Remove the tri-tip from the refrigerator and insert the hanging hook (if using a barrel-style cooker) for your cooker into one end of the meat. Place the thermometer probe into the same end.
-
When the coals are white hot, add the wood chunks.
-
Hang the tri-tip in the cooker, otherwise place on grill or smoker rack.
-
Close the cooker lid and allow the tri-tip to cook until its internal temperature reaches 135 degrees, about 45 minutes.
-
Remove the tri-tip from the cooker and, if using, remove the hanging hook.
-
If you are using a barrel cooker, unlatch the top half of the drum.
-
Place the grill grate on the bottom where the coals are located.
-
Place the tri-tip on the grate and sear over the hot coals for about 4 minutes per side, turning 90 degrees after 2 minutes on each side.
-
Allow the meat to rest for 15 minutes, then slice and serve.