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