Reggie's Tri-Tip on the Weber

Prepare the Meat:  

• Trim off any excess fat but leave about ½ inch on the roast. 
  
• Slice the fat just down to the meat in a checkerboard pattern of 1-inch squares.
  
• Rub the meat with your favorite Dry Rub
  
• Brush on a bit of Worcestershire sauce or Reggie’s mouth-watering mop being careful not to wash off the rub
  

Dry Rub:  
My dry rub consists of meat tenderizer, black pepper, garlic powder, Paprika, Cayenne pepper, Parsley (dried), and Oregano

Cooking Instructions: 

• For the fire, I use Mesquite Charcoal - not the usual briquettes. Preferably look for the chunky stuff - with pieces of charcoal of all sizes - it adds great smoky flavor to the meat! 
  
• I use the chimney starter to get it going and then add a couple of large chunks to the fire once I empty it out into the Weber.
  
• Arrange the coals in the Weber only on one side of the grill - with the other side completely devoid of any coals. This provides a super-hot source of direct heat for searing the tri-tip and then a large area of indirect heat for the longer cooking/smoking process.
  
• Sear the roasts about 3-5 minutes on each side. Mop the roasts before and after turning them. (See Reggie’s Mouth-Watering Mop for recipe) 
  
• Add water-soaked wood chips at this time. I like to mix mesquite and apple wood. Soaked overnight works best but an hour will work okay.
  
• Move the roasts to the indirect heat area and let them cook over the indirect heat with the Weber top closed for another 15 or so minutes.
  
• Regulate the heat to about 275 by opening / closing the top and bottom vents.
  
• Mop both sides of the meat about half-way through the process.
  
• Check the meat temperature with a meat thermometer - 130 degrees - turned out to be medium rare beef.
  
• Remove from heat, wrap the tri-tips in foil and let them sit for another 15 minutes to allow the meat juices to reintegrate into the roast. 
  
• Slice thinly, across the grain, and serve. 
  

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