Our favorite way of cooking a Tri-tip Roast is to smoke and then reverse sear. This classic Santa Maria Tri-Tip recipe is our go to. The key is to marinate the roast long enough so that the marinade tenderizes the meat, typically 8-10 hours. (Don't over marinate as the meat will become mushy.) Follow these steps for a deliciously tender cut of meat.
Mix all ingredients together for marinade. Using a freezer bag or airtight container, add Tri-tip and marinade. Seal bag or container and make sure marinade is all around and covers the tri-tip.
Place in fridge and marinate for at least 3 hours, preferably 8-10 hours.
Pre-heat your smoker to 250 degrees, and set up for indirect smoking and grilling.
Once Tri-tip is marinated, remove from container and wipe off excess marinade. Smoke Tri-Tip until it's internal temperature reaches 110 degrees.
Remove from the grill and cover loosely with foil.
Turn the grill up to 475 degrees. Once the grill reaches temperature, grill the Tri-tip on both sides to get those nice grill marks. Remove from grill once internal temperature reaches 125 degrees.
Pull from grill and let rest for 10 minutes before slicing thinly against the grain.
Enjoy eating it alone or add it to your favorite rolls for a fantastic sandwich.
