The trick is to smoke the meat and not make the meat smoke

ROSEMARY TRI-TIP

  Date: February 02, 2009
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I’ve always been curious about tri-tip, a somewhat rare cut of meat you typically find on the west coast and specifically California. I had looked for it off and on for years with no success. Recently a local butcher expanded and I figured no harm asking. They keep a few tri-tips in and I couldn’t wait to try it. I didn’t even wait for the weekend I made it on a Monday. The recipe from Weber’s Big Book of Grilling called for it to spend 8 hours in a tangy marinade before grilling. The meat is seared using direct medium heat and is finished off using indirect medium heat. While I was impressed with this recipe, I was even more impressed with the tri-tip. It was moist and tender and surprisingly inexpensive for something that is rare and hard to find.
Recipe Source:
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Meathead

Weber's Big Book of Grilling

Rosemary Tri-Tip - Page 108
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs