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Tri Tip Roast
3 tablespoons table
1/2 teaspoon dried
1/4 teaspoon black
pepper, medium grind
1/4 teaspoon Accent (MSG)
Chop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients. Combine all ingredients and mix thoroughly.
Pat the tri-tip dry with paper towels and apply a
heavy sprinkling of seasoning
all over the meat. There's no need to do this hours before cooking--season
right after you start the fire in the Egg and let the meat sit at room
temperature until you're ready to cook.
Direct cook at 350-375°F with hickory or smoke of choice (Jack Daniels also works well).
Cook/smoke the meat on one side for about 20 minutes, then turn it over and cook to an internal temperature of 125-135°F, depending on the doneness you prefer.
Remove the meat to a platter, cover with foil, and allow to rest for 10 minutes before slicing thin across the grain.