Brazilian smoked tri-tip

Tom Taylor

Harbour Ridge Yacht and Country Club

Ingredients

• 2½-pound tri-tip

For the MARINADE

• ¼ cup brown sugar
• ¼ cup white sugar
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 2 cloves garlic minced
• ½ teaspoon onion powder
• ½ cup lemon juice
• 2 tablespoons soy sauce
• ½ cup vegetable oil

For the rub

• ¼ cup kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon pepper
• 1½ teaspoon garlic powder
• 1½ teaspoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon thyme
• 1½ teaspoons cumin
• 1 pinch nutmeg

Instructions

For the Marinade

• Mix ingredients in a mixing bowl.
• Add ¼ cup brown sugar, ¼ cup white sugar, 2 tablespoons black pepper, 2 tablespoons kosher salt, 2 cloves garlic, ½ teaspoon onion powder, ½ cup lemon juice, 2 tablespoons soy sauce and ½ cup vegetable oil.
• Place in Ziploc bag or plastic container.

For the rub

• Place all ingredients in a mixing bowl or mason jar for storage.
• Add ¼ cup kosher salt, 2 tablespoons brown sugar, 1 tablespoon pepper, 1½ teaspoon garlic powder, 1½ teaspoon onion powder, 1 tablespoon chili powder, 1 tablespoon smoked paprika, 1 teaspoon thyme, 1½ teaspoons cumin and 1 pinch nutmeg.
• After mixing your marinade ingredients in a bowl, place the marinade and meat together in a Ziploc bag or plastic container. Let it marinate for 1 hour or up to overnight.
• When you are ready to begin cooking, remove your tri-tip from the fridge.
• Turn your Traeger to smoke (allow about 5 minutes).
• Remove the tri-tip from the marinade and lightly dust all sides of the tri-tip with your favorite rub.
• Turn the temperature to 225 degrees.
• Place tri-tip on Traeger until the internal temperature reaches 130 to 135 degrees, about 1½ to 2 hours.
• Remove tri-tip from grill and wrap in tin foil.
• Let it rest in the tin foil for 20 to 30 minutes.
• After it has rested, cut slices against the grain and enjoy.