Hickory Smoked Pepper-Garlic Crusted Tri-Tip Roast
Serving Size / Yield
- Injectable Marinade:
- 1/2 C. Worcestershire sauce
- 1 tsp. liquid smoke
- 1 Tbs. fine ground white pepper
- 1 Tbs. onion powder
- 1 Tbs. garlic powder
- Pepper Crust:
- Shaker course ground black pepper
- Shaker ground garlic
- Olive oil
Note: I keep garlic and pepper in big shakers for times when I need a lot like making a crust.Inject marinade into the meat. Working your way all around the meat, get as much of the marinade into the meat as possible. You'll see the meat swelling up as your marinade goes in.For the crust: drizzle olive oil liberally over the meat and using your hand, rub a good coat of oil on it.
Shake a HEAVY layer of course ground black pepper followed by the garlic onto the meat one side at a time. Try to work the seasoning into the meat with your hands as best you can. You may need to add more seasoning as you go along. You want to end up with a thick crust that will be magic on the grill and you will lose some of it in the cooking process.Place meat on a clean platter and back into the refrigerator for at least a few hours or overnight would be even better. This is to give the flavors time to blend.
Preheat your grill to medium heat (350 degrees) turn off one side so you will be cooking with indirect heat. Add wet hickory chips over the hot side of grill. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you're good to go.)Put the meat on the rotisserie and set it up on the cool side of the grill. Put the potatoes and garlic on at the same time. The potatoes over direct heat and the garlic on the warming rack away from the direct heat. Keeping the temperature around 350 degrees, adding hickory chips as needed. Smoke for 1 hour or until the meat reaches an internal temperature around 120-140 degrees. The meat will be rare to medium rare.
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