Philicious Tri Tip Roast

Philicious · February 2011

Ingredients

Tri Tip Roast

Italian Dressing

Balsamic Vinegarette Dressing

Smoking chips

Instructions

This started as a 2.5 tri tip roast that I cut along the grain line to make two pieces. I will use the elongated one as a pichana.

[IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip007.jpg[/IMG]

[IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip010.jpg[/IMG]

I put the triangle piece in a zip lock bag and covered it with Italian Dressing. I added about one-fourth as much of the Balsamic Vingerette. Due to timing, I let it sit in the fridge overnight. Took it out to warm up while I got fire going. I used some of the Jack Daniels chips. Got BGE up (or down) to 250 degrees with plate setter and a drip pan with some water in it (only to not have burned drippings - I did not save any "juice".) Put roast on gris and cooked until roast had an internal temperature of 135 degrees. This took about one hour.

[IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip011.jpg[/IMG]

[IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip012.jpg[/IMG]

I covered the roast until I got the BGE up to about 475 degrees for the searing of both sides. I seared each side for about 5 minutes.

[IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip013.jpg[/IMG][IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip014.jpg[/IMG]

Took roast off and let it rest for about 10 minutes. The internal was about 160 degrees. Sliced it up and it was pretty good. Nice and juicy.[IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip015.jpg[/IMG][IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip017.jpg[/IMG]

Nice and pink in the center. [IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip001.jpg[/IMG][IMG]http://i1178.photobucket.com/albums/x378/Philicious/TriTip004.jpg[/IMG]